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Beef - On the grill
Rib Eye Steaks with Gorgonzola & Port Wine Sauce
4 Rib Eye Steaks, Premium grade and aged 3-4 weeks
2 TBS minced garlic (optional)
1 TBS olive oil
2-3 TBS Tony's Euro Crust
4 TBS gorgonzola cheese - room temperature
Port Wine Sauce:
1 cup instant demi-glace (More Than Gourmet brand)
1 TBS olive oil
1/4 cup minced shallot
1 cup Port wine
1 TBS butter
If time allows, rest steaks at cool room temperature for 60 minutes and dab dry with paper towels. Combine garlic and olive oil and rub over steaks. Sprinkle with seasoning to taste. Preheat a medium high grill.
Grill over direct heat heat, cooking to rare / medium rare. Remove to a plate. Crumble gorgonzola with two forks and sprinkle over steaks - tent with foil and rest for 5-10 minutes.
Meanwhile prepare demi-glace according to package directions, set aside. In a saucepan, saute minced shallots in oil until soft. Add Port and reduce by half. Stir in demi-glace and simmer several minutes to marry - keep warm until ready to serve. Remove from heat and swirl in butter to melt.
Serve steaks drizzled with Port wine reduction sauce. - Chef Mick Rosacci
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