Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 1 2016
4th of July Grilled Ribeyes with Gorgonzola Sauce
4 ribeye steaks
salt & pepper to taste
For the Gorgonzola Sauce
2 Tbsp butter
2 cloves garlic, finely diced
2 Tbsp All purpose flour
1 1/2 cup heavy cream
2 oz Gorgonzola cheese*
1/4 cup shredded pecorino-Romano cheese*
1 tsp finely chopped parsley
1/2 tsp Kosher salt
3/4 tsp black pepper, coarse ground
Temper your steaks. Either leave them at room temperature for 1 hour or better yet, put them in a vacuum sealed bag and put them in 105f degree water for 1 hour.
Make the sauce. Saute garlic in butter over medium heat until it starts to turn golden and smell fragrant, about one minute. Add the flour and whisk constantly until it becomes a blonde roux, about 3-4 minutes. Whisk in the cream and simmer until thickened, about 5 minutes. Fold in the cheeses, parsley, salt and pepper. Keep warm.
Preheat a charcoal grill to 500f (high). Don't skip this part. PREHEAT.
Grill the steaks. Season with salt and pepper. Grill 4 minutes per side or until the steaks reach an internal temp of 125-130f for medium rare.
Rest the steaks for 10 minutes. Don't skip this part either. Seriously. Quit looking at that steak! Just wait.
Serve the steaks. Crumble some extra Gorgonzola cheese on the steaks and pour some of the sauce over each.