I’m not here to help you lose weight is my favorite comment ever. So I was at a concert in San Diego CA and was wearing my Meat. Church shirt. So many people commenting to me how much they love you and Meat Church. While standing in line for the bathroom 2 dudes were like hey have you made the Mexican chicken sandwich yet? Meat brings us together. Thanks for that Matt.
I really like how Matt has introduced us all to people he knows throughout various industries. Like in the chocolate pecan cobbler video. South Georgia Pecan is one of our vendors. Now I plan on trying the butcher shop from Pensacola!
Many chefs agree that 7 bone chuck has the best flavor. We used to cook it over hot mesquite coals in West Texas at the oil rigs for lunch back in the late 70's and early 80's. We had a flat piece of expanded metal in the back of the truck we cooked on over the hot coals. I took the technique and loud Harley engines to Austin Texas to the dismay of my neighbors in central Austin on 49th Street.
Oh my! I am drooling. I had a ribeye with Stilton cheese while visiting New Zealand in the 1990s and blue cheese have been my go to steak topping ever since.
Never heard of a Gorgonzola sauce. Sounds awesome! I’ll definitely have to give this one a go. You never disappoint, Matt! Keep up the amazing content!
As the cream sauce was cascading over the sides of the pot, and my demise was prevalent in my ol’ lady’s gaze, I realized that a tip about using a larger sized pot would have been really helpful… I hope I live long enough to make this again when I’m allowed back in the kitchen because it was wonderful. lol
Not me looking hi and low on meat church trying to find a blue cheese sauce and its right under my nose listed as Gorgonzola learned there are different types of cheese. Super excited to try it!
Awesome video, as always!!! I came to your BBQ school at your home in Waxahacie, several years ago...Had a great time! Living in Houston area now. Thanks for all you do...
I love the simplicity of this. I cooked filets awhile back. Reverse seared in the pan and seasoned only with Holy Cow and my family said it was one of the best steaks they’ve ever had.
I’m really glad you mentioned the butcher shop in Pensacola. I’m going to have to go check in out since I live in that area. I was looking for a good place to go.
Hi Matt, I'm a fan of your work, I love cooking especially charcoal grills, I'm from California but I have Mexican parents, I just discovered your UA-cam channel and I loved it, all your videos are a work of art my friend. I have learned a lot with your techniques, I have also already bought several of your rubs for meat and they are very good. greetings from Mexicali Baja California 😎🤙🏻
Put this on some NY Strips a couple nights ago. CRAZY good. People turned it into a dip for the garlic bread too. I put the cheese in too early, so it was creamy. So I don't know if that matters, but....... AMAZING!
Great timing for this one! I went to a friend's house for dinner and they served ribeye steaks with a Gorgonzola sauce. It was excellent and I asked for the recipe but they said it was a old Family secret that they cant share, I said I understood. Then this comes out. LOL! 😂
RIch in rich is definitely my thing also. Very delicious flavoours in this one. Love your seasonings. They're clearly my favourite to buy...esp for pork.
My absolute favorite is a med rare filet topped with blu cheese crumbles and a side of applesauce. First time i ever had it was at a place called Deep Fork and I've been chasing that dragon every since.
Awesome shout out to The Butcher Shoppe, I live in Pensacola and frequent them often! Will have to grab a Denver Steak next time. If anyone is interested and are in the Pcoola area, they also carry The "W" Sauce which Matt has mentioned in numerous videos!
Live in Fort Walton. You are the second UA-camr I watch thats mentioned The Butcher Shoppe out in Pensacola. Im starting to think ive been sleeping on a treasure thats so close. Need to head over there one of these weekends.
Great video Matt! That sauce sauce absolutely amazing. Depending on the steak, I love a great sauce to add some flavour. Great cook, as expected, on that steak. Thanks for sharing!!!
Great dish!! I think its interesting how different cuts are popular in different places. Where im from in the midwest the Denver is not a "new" cut they've been around in stores as long as i can remember, and on the menu in many streak houses. The Texas staple Tri-Tip on the other hand, that one is very new to these parts, its only about the last 5 years they started showing up in stores.
I love a Denver steak! Very tender and underrated for sure. I like to cook mine the opposite way, starting in the smoker and reverse searing at the end. In fact, I prefer to smoke it at a lower temp, like 180, using mesquite until it gets to 115-120 before searing. You can't go wrong either way, though.
Wow! Matt I live a mile from the Butcher Shop in Pensacola, Fl. They have some of the best meat in town. I in there at least once a week. Thanks for all the videos and tips.
Was at mt local Lowes today, and saw Meat Church BBQ rubs. Quite a surprise, didn't expect to see it here in Salt Lake. Picked up some Gospel, will try it on some baby backs soon.
Nice! I'm doing Christmas dinner near Fort Worth. My friends always want the same, but a good cheese sauce on whole beef tenderloins will rock! Maybe a touch of citrus to subdue the richness a bit, but tenderloin may need all of it, I'll test before then. Now if I can talk them into Louisiana gumbo for their ~20 person Christmas Eve get together preceded by liver pate on toasted sourdough...OK, typing this I already know I'll be shot down. Too bad, it's delicious!
With Wagyu cuts, I have usually found I don’t need to oil or butter my cast iron since the fat renders out so quickly. Excellent video with a cut that doesn’t get a lot of chatter.
Great video, sometimes I think folks gloss over the technique of butter basting the meat as you sear.... I use a unsalted Irish butter, garlic, and salt and pepper
Great video as always and cool set! I've been hearing a lot of good things about Denver steaks and am definitely going to try this! Keep the videos coming!
This looks so good. I've had Denver steak before nd it is very tender. I never heard of Gorgonzola sauce. I'm not a fan of Bleu cheese but I would give this a try. I like my steak med rare too. My hubby prefers to have the cow still mooing. I can't eat it rare.
I had a favorite steak house in SoCal a while back. Went there a lot. One night the waitress brought me steak with melted blue cheese on it. That changed the way I eat steak. This sauce will be in my rotation as of tomorrow. *_BTW: this sauce is probably KETO friendly._* The may only be half a dozen carbs per serving. Could be wrong.
“I ain’t here to help you lose weight” Me on a diet 😔 Love your videos. I tell everyone about your channel and rubs. Shout out to ace hardware in walnut ca for meat church rubs
I've bought Denver steaks a couple of times at the local grocery store. I'd never heard of them before but saw the marbling and I knew they had to taste good. I grilled them up. To be honest, I was kind of disappointed. The flavor was there, but they were pretty tough. It could have been the quality of the steaks too. Im sure they were probably just choice cuts because they were surprisingly cheap. Next time I am going to try your method and see if my results are any better.
I like getting my steak to the near freezing point like you would if you were gonna grind it, season it, and smoke it until it hits about 100-110 degrees which usually lasts about an hour and then sear in a roaring hot cast iron skillet roughly 90 seconds per side which gets it to around the 135 degree mark.
Whew, another trip to the store to see if I can get the butcher to supply me with the Denver steak. I love this channel. The Meat Church store is at the top of the list; along with the Alamo, if I ever get to Texas. One question, didn’t you have to continually stir the cream to keep it from scorching?
I bought another couple bottles of Holy Cow as I like using it on burgers and such, but I'm curious what mesh the pepper in it is. If I do steaks I typically use the old Pepper Cannon to grind fresh pepper, then put Diamond Crystal kosher salt and garlic powder on there. That fresh pepper is so spicy, I love it.
A thought, you used butter in the super hot pan and added oil to raise the smoke point but have you considered making and using clarified butter which has great flavor and a natural high smoke point (close to 500 degrees!).
Not to bring blasphemy to the channel but I used to love the steak Gorgonzola Alfredo from Olive Garden lol. To steal from them, this recipe would pair well with a sweet but rich reduction sauce.
Hey Matt, Thanks for another great video! I am ready to try this out this weekend. Which grill, which method... love to mix it up and the wife never knows what to expect on the table. BTW the W Sauce chicken sandwiches went quick around here last week. Thanks again for all the inspiration!
Matt or anyone else have any tips for doing this cook and keeping your steak rare. It seems like every time I try it my steak creeps up to a medium or a medium well and I’m a rare guy. Sauce and steak looks awesome!
Did you miss the cut on the Denver? Isn’t ‘across the grain’ the long lengthwise cut? Cutting thin and being wagyu certainly minimizes the issue. And the Butcher Shoppe is wonderful. I have spent way too much money there!!!!
I’m not here to help you lose weight is my favorite comment ever. So I was at a concert in San Diego CA and was wearing my Meat. Church shirt. So many people commenting to me how much they love you and Meat Church. While standing in line for the bathroom 2 dudes were like hey have you made the Mexican chicken sandwich yet? Meat brings us together. Thanks for that Matt.
Gorgonzola cream sauce and portobello mushrooms are the king of steak toppers in my book! Killer job Matt 🤘🏻
I really like how Matt has introduced us all to people he knows throughout various industries. Like in the chocolate pecan cobbler video. South Georgia Pecan is one of our vendors. Now I plan on trying the butcher shop from Pensacola!
LOVE IT!
Many chefs agree that 7 bone chuck has the best flavor.
We used to cook it over hot mesquite coals in West Texas at the oil rigs for lunch back in the late 70's and early 80's.
We had a flat piece of expanded metal in the back of the truck we cooked on over the hot coals.
I took the technique and loud Harley engines to Austin Texas to the dismay of my neighbors in central Austin on 49th Street.
Oh my! I am drooling. I had a ribeye with Stilton cheese while visiting New Zealand in the 1990s and blue cheese have been my go to steak topping ever since.
Denver steak is so underrated. Great piece of meat. Can't go wrong with gorgonzola.
1,0000000%!
Never heard of a Gorgonzola sauce. Sounds awesome! I’ll definitely have to give this one a go. You never disappoint, Matt! Keep up the amazing content!
Hope you enjoy!
I’d put that sauce on EVERYTHING!! I love Gorgonzola
We're lucky to have Kevin close enough to visit to buy our meats. Best Butcher Shop I have ever experienced.
That is awesome!
the marbling on that steak looks amazing. love a good crust as well. Thanks for the sauce recipe.
You bet!
As the cream sauce was cascading over the sides of the pot, and my demise was prevalent in my ol’ lady’s gaze, I realized that a tip about using a larger sized pot would have been really helpful… I hope I live long enough to make this again when I’m allowed back in the kitchen because it was wonderful. lol
Been smoking on a weber kettle, just got my first offset smoker thanks to your videos!
Just in time for College Saturdays and Pro Sundays!
Not me looking hi and low on meat church trying to find a blue cheese sauce and its right under my nose listed as Gorgonzola learned there are different types of cheese. Super excited to try it!
Awesome video, as always!!! I came to your BBQ school at your home in Waxahacie, several years ago...Had a great time! Living in Houston area now. Thanks for all you do...
AWESOME!!! Thanks for hanging around this long. :)
I’ve done that a lot. Sear over super hot charcoal on both sides then finish in toaster oven at 400 for 5-8 minutes
I've made a gorgonzola butter for my steaks before and LOVED it, so you had me at gorgonzola cream sauce. I'ma try this.
I love the simplicity of this. I cooked filets awhile back. Reverse seared in the pan and seasoned only with Holy Cow and my family said it was one of the best steaks they’ve ever had.
That sauce and the steak looks amazing. The marbling on that steak was insane! I’m definitely trying that sauce. Keep on rockin’ it man.
I’m really glad you mentioned the butcher shop in Pensacola. I’m going to have to go check in out since I live in that area. I was looking for a good place to go.
Tell Kevin you learned of us on the video. He will love that.
Wow! This looks so good!
Hi Matt, I'm a fan of your work, I love cooking especially charcoal grills, I'm from California but I have Mexican parents, I just discovered your UA-cam channel and I loved it, all your videos are a work of art my friend. I have learned a lot with your techniques, I have also already bought several of your rubs for meat and they are very good. greetings from Mexicali Baja California 😎🤙🏻
I really appreciate the kind words and appreciate you being here!
Put this on some NY Strips a couple nights ago. CRAZY good. People turned it into a dip for the garlic bread too.
I put the cheese in too early, so it was creamy. So I don't know if that matters, but....... AMAZING!
AWESOME!
Just made the Gorgonzola cream sauce to put over seared beef tenderloin steak bites (appetizer recipe), it was amazing!!!
Love the feedback. THANKS!
@@MeatChurchBBQ Hard to pass up another kudo but just used the Holy Cow and The W FireShire on chicken wings.... out of this world!
That sauce even sounds like a great salad dressing!
Can’t wait to road trip to your shop!! One of these weekends!!! Making this Friday. Thank you
Please do!
Great timing for this one! I went to a friend's house for dinner and they served ribeye steaks with a Gorgonzola sauce. It was excellent and I asked for the recipe but they said it was a old Family secret that they cant share, I said I understood. Then this comes out. LOL! 😂
RIch in rich is definitely my thing also. Very delicious flavoours in this one. Love your seasonings. They're clearly my favourite to buy...esp for pork.
THANK YOU!!
My absolute favorite is a med rare filet topped with blu cheese crumbles and a side of applesauce. First time i ever had it was at a place called Deep Fork and I've been chasing that dragon every since.
I love the serratus ventralis region of the cow. That gorgonzola sauce sound $$$
100%
Awesome shout out to The Butcher Shoppe, I live in Pensacola and frequent them often! Will have to grab a Denver Steak next time. If anyone is interested and are in the Pcoola area, they also carry The "W" Sauce which Matt has mentioned in numerous videos!
He's the second UA-camr I watch that has praised The Butcher Shoppe. Live in Fort Walton and definitely going to plan a Saturday venture soon!
Tell Kevin we sent ya!
Live in Fort Walton. You are the second UA-camr I watch thats mentioned The Butcher Shoppe out in Pensacola. Im starting to think ive been sleeping on a treasure thats so close. Need to head over there one of these weekends.
We have a house in Miramar Beach so I head over in the summer to get the good stuff.
I'm a fan of blue cheese. That steak and sauce looks good. Steak is great when it's pink in the middle. Cheers, Matt! 👍🏻👍🏻✌️
Looks like I'm changing my dinner plans!!! Keep bringing us the good stuff Matt!
You will LOVE it.
Good stuff! Love a gorgonzola sauce on beef cuts and even burgers. For a variation sub in feta for lamb. Awesome!
My weekend meal. Thanks MP!!
Any time!
5:22 start using clarified butter. Should easily handle the higher temp pans without catching and burning.
Great video Matt! That sauce sauce absolutely amazing. Depending on the steak, I love a great sauce to add some flavour. Great cook, as expected, on that steak.
Thanks for sharing!!!
Great dish!! I think its interesting how different cuts are popular in different places. Where im from in the midwest the Denver is not a "new" cut they've been around in stores as long as i can remember, and on the menu in many streak houses. The Texas staple Tri-Tip on the other hand, that one is very new to these parts, its only about the last 5 years they started showing up in stores.
I love a Denver steak! Very tender and underrated for sure. I like to cook mine the opposite way, starting in the smoker and reverse searing at the end. In fact, I prefer to smoke it at a lower temp, like 180, using mesquite until it gets to 115-120 before searing. You can't go wrong either way, though.
I swear I change steak every timeI cook. :)
Wow! Matt I live a mile from the Butcher Shop in Pensacola, Fl. They have some of the best meat in town. I in there at least once a week. Thanks for all the videos and tips.
SOOOOO GOOD!
Denver steak are so underrated and it’s unreal!
Totally agree.
Was at mt local Lowes today, and saw Meat Church BBQ rubs. Quite a surprise, didn't expect to see it here in Salt Lake. Picked up some Gospel, will try it on some baby backs soon.
Nice! I'm doing Christmas dinner near Fort Worth. My friends always want the same, but a good cheese sauce on whole beef tenderloins will rock! Maybe a touch of citrus to subdue the richness a bit, but tenderloin may need all of it, I'll test before then. Now if I can talk them into Louisiana gumbo for their ~20 person Christmas Eve get together preceded by liver pate on toasted sourdough...OK, typing this I already know I'll be shot down. Too bad, it's delicious!
With Wagyu cuts, I have usually found I don’t need to oil or butter my cast iron since the fat renders out so quickly. Excellent video with a cut that doesn’t get a lot of chatter.
I agree and often do a dry skillet. I see more and more home cooks using a little butter so I figured I'd speak to the masses this time. Cheers!
Great video, sometimes I think folks gloss over the technique of butter basting the meat as you sear.... I use a unsalted Irish butter, garlic, and salt and pepper
Same here.
Incredible dish, Matt. Great content, as always.
Another nice video. It's the first time I heard of Gorgonzola cheese as decadent....? Can tell you had a nice summer off by the sun tan...
I did!
Great video as always and cool set! I've been hearing a lot of good things about Denver steaks and am definitely going to try this! Keep the videos coming!
You should!
I love this damn channel. Keep up the amazing work!
I let the cream boil over when I made this lol. Impressed my mother in law and my lady loved it too! Freakin killer
Dude, you really know how to make some decadent food fit for a king. You're up there in the pantheon of YT food content.
Love it: “last meal on earth”!!!
This looks so good. I've had Denver steak before nd it is very tender. I never heard of Gorgonzola sauce. I'm not a fan of Bleu cheese but I would give this a try. I like my steak med rare too. My hubby prefers to have the cow still mooing. I can't eat it rare.
HAHA! Still mooing. ;)
Denver steak may just be my favorite behind the Ribeye
I'm right there with you.
Very nice Matt. Done, doing- period. Wish I could find the glass milk jars, lol. Just feels good.
Dude, cooked this tonight and it was as good as it looked in the video! Love your stuff man thank you!🤙🏻
Thank you for that feedback. AWESOME!!
The sauce looks awesome you have the makings of a hall of fame sandwich on crusty bread
Damn sounds good.
I had a favorite steak house in SoCal a while back. Went there a lot. One night the waitress brought me steak with melted blue cheese on it. That changed the way I eat steak. This sauce will be in my rotation as of tomorrow.
*_BTW: this sauce is probably KETO friendly._* The may only be half a dozen carbs per serving. Could be wrong.
That sauce looks amazing!!!!
So good!
“I ain’t here to help you lose weight”
Me on a diet 😔
Love your videos. I tell everyone about your channel and rubs. Shout out to ace hardware in walnut ca for meat church rubs
THANK YOU!!
I've bought Denver steaks a couple of times at the local grocery store. I'd never heard of them before but saw the marbling and I knew they had to taste good. I grilled them up. To be honest, I was kind of disappointed. The flavor was there, but they were pretty tough. It could have been the quality of the steaks too. Im sure they were probably just choice cuts because they were surprisingly cheap.
Next time I am going to try your method and see if my results are any better.
HAVEEEE MERCY!!! Come to Momma!!!! I need this now!!
I guess that MCFD shirt flew off the shelves after this video Matt ! Sold Out !! Make more and I’ll order me one.
They should restock any day now. It's a staple here.
Sauce like that is good on veggies too. I love Bleu Cheese
1000000%
Cooked this tonight, was amazing
Thanks for the feedback! Glad you enjoyed!!
I like getting my steak to the near freezing point like you would if you were gonna grind it, season it, and smoke it until it hits about 100-110 degrees which usually lasts about an hour and then sear in a roaring hot cast iron skillet roughly 90 seconds per side which gets it to around the 135 degree mark.
Whew, another trip to the store to see if I can get the butcher to supply me with the Denver steak. I love this channel. The Meat Church store is at the top of the list; along with the Alamo, if I ever get to Texas.
One question, didn’t you have to continually stir the cream to keep it from scorching?
I bought another couple bottles of Holy Cow as I like using it on burgers and such, but I'm curious what mesh the pepper in it is. If I do steaks I typically use the old Pepper Cannon to grind fresh pepper, then put Diamond Crystal kosher salt and garlic powder on there. That fresh pepper is so spicy, I love it.
Damn it! You know it’s good when grandma can gum it. 🍻
Just watched video ,great looking steak preperation. I am from Pensacola and will be checking out Kevins butcher shop next visit home!
Awesome. Ask for him and tell him I sent you.
Your videos never disappoint!
A thought, you used butter in the super hot pan and added oil to raise the smoke point but have you considered making and using clarified butter which has great flavor and a natural high smoke point (close to 500 degrees!).
Yes clarified works great as well. I use different techniques and didn't have it on hand this particular day.
@@MeatChurchBBQ It does require a chunk of extra work or expense. I don't have it on hand that often either. Love the show, thanks.
I've been to that butcher shop! It's awesome!
So cool.
"Last meal" haha nice one Matt!
YEP! :)
Great content as always! Definitely will give this a try.
Thanks Mark
wow, that was a perfectly cooked steak!
Thanks!
Oh, I think that sauce just went onto my to-do list . . . .
Enjoy!
Steak looks fantastic! Did you shoot any video from Florida? Heath Riles said it was a great time.
Matt- why not make a roux and use 1/2 the amount of cream? Plus you would cut that cook time in 1/2 at least
Not to bring blasphemy to the channel but I used to love the steak Gorgonzola Alfredo from Olive Garden lol. To steal from them, this recipe would pair well with a sweet but rich reduction sauce.
That part of the chuck is meat gold.
I buy chuck roast and dissect the things.
PERFECT
I’m not here to help you lose wait…. Damn right my friend! I’m doing this, this weekend! Cheers
Hope it was good!
Nailed the sear!
Hey Matt, Thanks for another great video! I am ready to try this out this weekend. Which grill, which method... love to mix it up and the wife never knows what to expect on the table. BTW the W Sauce chicken sandwiches went quick around here last week. Thanks again for all the inspiration!
Matt or anyone else have any tips for doing this cook and keeping your steak rare. It seems like every time I try it my steak creeps up to a medium or a medium well and I’m a rare guy.
Sauce and steak looks awesome!
Can’t wait to make this!
enjoy!
I love your guitar music you use! Is there a soundtrack you use?
I LOVE me a good Denver steak!
Looks awesome!
Thanks!
If you leave the steak uncovered is that better for the crust … would it not go cold though?
What sides you like with Gorgonzola sauce steak? Thinking asparagus would pair nicely.
100%
Just subscribed. Phenomenal!
Thanks for being here!
Matt…don’t forget about the flat iron 😊
LOVE that cut.
I just called HEB and he is calling it a Texas style. Is that the same?
Did you miss the cut on the Denver?
Isn’t ‘across the grain’ the long lengthwise cut?
Cutting thin and being wagyu certainly minimizes the issue.
And the Butcher Shoppe is wonderful. I have spent way too much money there!!!!
Can’t wait to try it!
Hope you like it!
Having a hard time finding heavy cream (I can find heavy whipping cream)…is there a substitution I can make without ruining the sauce?
Thank you!
So what's the best way to save ur leftover sauce because I'm pretty sure it will tighten up...
Brother, that looks like fine eating!
So good