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Gorgonzola Crusted Steak

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You will love this pan-seared Coulotte steak smothered in a breadcrumb and Gorgonzola crust. Serve with loaded baked potatoes and don’t forget to pick up a Heinen’s Bavarian fruit tart for dessert!

Why You’ll Love This Recipe:

  • The Gorgonzola crust makes a tangy topping that elevates this simple steak dinner.
  • Coulette steaks are a tender, inexpensive cut that’s easy to prepare.
  • Offer Delaire Graff Botmanskop from Heinen’s Road Less Traveled: South Africa collection for the main course. Serve chilled Boschendal Rose alongside a fruity dessert.

Gorgonzola Crusted Steak

Gorgonzola Crusted Steak


  • 2 large potatoes
  • 1 cup Heinen's gorgonzola
  • 1/4 cup Heinen's breadcrumbs
  • 8 Tbsp. Heinen's olive oil
  • 1 garlic clove, finely minced
  • 4 Heinen's CARE Certified Coulotte steaks (5-6 oz.)
  • Heinen's unsalted butter
  • Sour cream, for garnish
  • Fresh chives, for garnish
  • Heinen's Bavarian fruit tart
  • Salt and pepper, to taste


  1. Preheat oven to 375F.
  2. In a medium-sized bowl, mix together 4 Tbsp. of olive oil and salt to taste.
  3. Coat the potatoes on all sides in the mixture and place them on a sheet tray lined with parchment paper. Bake in the oven at 375F for 1 hour. Set aside when done cooking.
  4. In the meantime, combine the Gorgonzola, panko, garlic and 2 Tbsp. of olive oil together in a medium bowl. Briefly set aside.
  5. Season the steaks on both sides with salt and pepper.
  6. Add the remaining 2 Tbsp. of olive oil to a cast iron skillet over high heat.
  7. Once it begins to smoke, add in the seasoned steaks and cook for 3 to 3 1/2 minutes or until browned.
  8. Flip the steaks over and cook them for 30 seconds.
  9. Turn the heat off and top off each steak with the Gorgonzola-breadcrumb mixture. Place the skillet under the broil for 2-3 minutes or until the Gorgonzola-breadcrumb mixture is browned.
  10. Slice open the potatoes and add in unsalted butter, sour cream and sliced chives.
Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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