In truth, all you need is kosher or sea salt and freshly ground pepper to enjoy a good steak.
But this weekend I'm not stopping there. I've got some Gorgonzola and sweet butter that will put our eating experience over the top. With sliced tomatoes and sweet onions on the side, paradise!
Yield: 2-4 servings
Cost: apx. $16.00 (sale price)
Resting times for steak: 1 hour before grilling; 5 minutes after grilling
Time to make Gorgonzola Butter: 10 minutes
Time to grill the steak: apx. 10 minutes
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup (2 ounces) crumbled Gorgonzola cheese
- 2 tablespoons snipped chives (green onion, parsley or rosemary may be substituted)
- 2-3# bone-in steak (at least 1-inch thickness)
1. Combine butter, cheese, and chives and mash together with a fork. (This can be done a couple of days in advance.)
2. Liberally sprinkle steaks with kosher salt and freshly ground pepper. Allow the steaks to rest at room temperature 30 minutes to 1 hour, if you have the time.?
3. Meanwhile, start a charcoal fire or preheat a gas grill to medium high-high heat. Oil grill grates and place steaks on the hot grill. For rare 1-inch thick steaks, grill 4-5 per side. Add about one minute per side per increased level of doneness. ?
4. Spread hot cooked steaks with Gorgonzola butter. Allow the steaks to rest 5 minutes then serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 1, 2010.