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Naked or Dressed?

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Tasty Kitchen Blog: Steak (Naked or Dressed). Guest post by Jaden Hair of Steamy Kitchen.

Well, that title caught your attention, I bet! The subject is steak and there are definitely 2 camps. The first is “Meat. Gimme only meat!” And the other is “Drizzle my meat with some luxurious sauce!”

Whether you’re in the nudist camp or love to be seduced by sauce, I’m sure you’ll agree that you can’t beat a well-cooked steak. Um … unless you’re a vegetarian and in that case, head on over here to Tasty Kitchen’s Salad Category!

So, if I was asked the question: How do you like your steak: naked or dressed? I would answer, “Naughtily half-dressed!” I love a creamy, cheesy sauce, just enough sauce to tease. But I also want my steak to show a little skin, baby!

What about you? Do you prefer your steaks Naked or Dressed?

Grilled Steaks with Gorgonzola Cream Sauce

4 steaks of your choice, 1 1/4″ thick (strip, ribeye, sirloin, filet etc.)
2 tablespoons cooking oil
salt and freshly ground black pepper
Gorgonzola Cream Sauce (see below)

1. Let steaks sit on the counter for 15 minutes to take off the chill. Pat the steaks very dry, brush each side with the oil and season with salt and pepper on both sides (go easy on seasoning the steak with salt—the gorgonzola is a salty cheese).

2. Heat a grill pan or frying pan over high heat. When very hot, add the steaks and cook 3 minutes. Flip the steaks, turn the heat to medium-high and cook for an additional 6 minutes or until you reach desired level of doneness. Let steaks rest. Top with the Gorgonzola Cream Sauce.

Gorgonzola Cream Sauce
Serves 4

1/2 cup heavy cream
1 tablespoon minced fresh parsley or chives
4 ounces crumbled gorgonzola
2 ounces grated parmesan
1/8 teaspoon ground nutmeg

In a small sauce pan over medium heat, stir in heavy cream, parsley or chives, gorgonzola and parmesan cheese. Season with nutmeg. Whisk and let simmer for 30 seconds or until the much of the cheese has melted. Serve the cream sauce over steaks.

Tasty Kitchen Blog: Steak (Naked or Dressed). Guest post by Jaden Hair of Steamy Kitchen.


Jaden Hair is a food writer, television personality, and food photographer based in Tampa Bay, Florida. Find more of her recipes in her blog, Steamy Kitchen, where you can also read more about Jaden’s new book, The Steamy Kitchen Cookbook, and the rave reviews it’s received!



Comments are closed for this recipe.

Lindsey M. on 7.1.2010

my husband demands this sauce everytime we have steak now. i tried cooking the steaks on the stove in a grill pan once, but since we both like med-well to well-done meat, it took awhile and really smoked up the kitchen. now he does the grilling outside, and i spend the time laboring over this sauce… or playing on the computer, taking 2 minutes out to make it. however you want to say it. thanks so much!!!

Elizabeth on 6.1.2010

A little late to the nudie party :p but for me it depends.

I am all about a GOOD sauce, one of those omg to die for, best thing I ever ate sauces. Otherwise, a nice really rare steak is what it’s all about!

tampa cheril on 5.27.2010

Sauce it up. My fave these days is Chimichuri sauce- so fresh, so green and bright. A nice mushroom sauce, a red wine shallot sauce, brandy mushroom reduction, green peppercorn, bearnaise, all good with a filet cooked perfect – rare to medium rare.

Liz on 5.26.2010

Saucy, saucy, saucy! Also love it with herbs- anything with cheese is good for me. I can’t wait to try this!

Westmonster on 5.26.2010

I’m a vegetarian myself, so I like my steak naked and stripped of the meat… But my mom hasn’t prepared a steak for my dad any other way than this for at least 20 years: dressed with a peppercorn-cream sauce. She just pours some cream in the pan after taking out the steak, and adds some whole green peppercorns. Done. He absolutely loves his steaks dressed that way.