Looking for a steak recipe - see question for details.?!
Can I make this out on the grill, or, do I need to make it in the oven, due to having the Gorgonzola cheese on top? Or do I grill the steak by itself and melt the cheese and drizzle it on the steak prior to serving?
Answers: About a year ago, I had a NY Strip Steak with Gorgonzola cheese and something else on top (maybe onions?). I'm looking for a similar recipe.
Can I make this out on the grill, or, do I need to make it in the oven, due to having the Gorgonzola cheese on top? Or do I grill the steak by itself and melt the cheese and drizzle it on the steak prior to serving?
I would grill the steak, then pour the cheese sauce on top. Grilled steak always tastes the best!!
*I found this recipe for you.. if you note.. the last part of the dirctions should answer your question..
*Gorgonzola Sauce
3 tablespoons butter
2 tablespoons crumbled Gorgonzola cheese
1 green onion, minced
1 clove garlic, minced
fresh ground black pepper to taste
In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.
Gorgonzola Stead Butter
1 Lb. Whole unsalted butter
2 Tbls. Olive oil
1/4 Cup fresh garlic, minced
1/4 Cup fresh rosemary, minced
10 Shakes tabasco sauce
2 Tbls. Worchestershire sauce
1/2 Tsp. Chipotle chile powder
1 Tsp. Old bay seasoning
1/2 Tsp. Fresh ground black pepper
2 Cups gorgonzola blue cheese, crumbled
Directions
1. In an electric mixer, beat the butter until fluffy.
2. While the butter is beating, in a skillet over medium fire, heat the olive oil with the garlic and cook until the garlic is golden brown and just toasted. Remove the skillet from the fire and add the rosemary, allow to cool.
3. To the rosemary garlic skillet, add the tabasco, worchestershire, chipotle powder, old bay, and pepper. Mix well.
4. Add the seasoning mixture to the butter, beat for another minute to fully incorporate the seasoning.
5. Add the gorgonzola crumbles and beat until incorporated. Divide into three equal parts.
6. Place each third of the butter mixture onto the center of a sheet of waxed paper, or plastic wrap, fold one side over the butter. Using your fingers, or the handle of a wooden spoon, roll into a log about 2" in diameter. Twist the ends tight to press the butter log into a solid piece. Freeze to maintain the shape. (See chefs note) the log can be cut into 1/2 " thick medallions for use. After cutting allow to come to room temperature before serving.
Chefs Notes;
Compound butter is made by blending any number of flavorings into whipped whole butter. The flavored butter can be piped into rosettes, or simply rolled into a log, wrapped in waxed or parchment paper, plastic wrap, or foil. It stores well for up to 6 months in the freezer, and simply needs to be cut into medallions and brought to room temperature for service.
Compound butters are a great way to top-off a grilled steak. It can also be used to finish vegetables including grilled asparagus.
Allow the flavors to marry with the butter by leaving the finished butter at room temperature for a couple of hours prior to freezing.
Or added presentation the butter log can be un-wrapped, coated with finely minced parsley, and re-wrapped until needed.
nfd
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