Steak with Gorgonzola Thyme Crust

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc. </a>
  • Yield: 2 servings


  • 2 teaspoons Worcestershire sauce
  • 2 beef tenderloin or small rib eye steaks (about 6 oz. each), cut 3/4-inch thick
  • 1 large or 2 small cloves garlic, minced
  • 1/4 tsp. freshly ground black pepper
  • 2 teaspoons fresh thyme, chopped, or 1/2 tsp. dried thyme
  • 1/2 c. gorgonzola cheese, crumbled


  • Preheat broiler. Spoon Worcestershire sauce over both sides of the steaks and let stand 5 minutes. Sprinkle garlic and pepper over steaks.
  • Place steaks on rack or broiler pan. Broil 3 to 4 inches from heat source 3 to 4 minutes per side for medium rare steak.
  • Remove pan from broiler. Sprinkle thyme, then cheese over steaks. Return to oven and broil 2 minutes, or until the cheese is golden brown.