3.01.2013

Ribeye & Gorgonzola Sauce


Yesterday Alex left for Penn Athletics spring training in Florida for ten days. Thankfully, I'll be incredibly busy over the next week, so hopefully I won't miss him too much! As a going away dinner, I decided to make his favorite meal. The first time he tried this gorgonzola sauce was about three years ago, and he's been an avid fan ever since. The combination of steak and blue cheese is certainly indulgent, but the flavors are out of this world when put together. I've given this recipe to friends who are looking to make a great dinner for potential suitors, and it works every time.

Ribeye & Gorgonzola Sauce
Yield: 2 Servings

Ingredients:
3/4 lb Ribeye
1 tbsp olive oil
kosher salt
ground black pepper
2 oz Gorgonzola
3/4 cup half and half
1 tbsp parsley, chopped

Directions:
Preheat your grill or grill pan over high heat. Also place a small pot over medium heat and place the half and half into it. Allow the half and half to simmer while you cook the steak, stirring it occasionally to prevent it from burning. Start by patting the steak dry with a paper towel, then rub it down with the olive oil, and liberally sprinkle it with the salt and pepper. Place it onto the hot pan for 3 minutes per side, then turn the heat to medium-low. Cook it for an additional 2 minutes per side, this should allow you to achieve a nice medium-rare. Next, take the half and half off of the heat and crumble and stir the Gorgonzola into it, along with the parsley and a bit of salt and pepper. Finally, thinly slice the steak and drizzle it with the blue cheese sauce.

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