This recipe is from the Common Grill Cookbook.
4 10 oz. ribeye steaks
4 T Gorgonzola cheese, grated
4 fresh herb sprigs, such as rosemary or thyme
Marinate steaks in ribeye marinade for 4 hours in refrigerator.
Grill steak to personal taste. Ladle Gorgonzola Sauce over steaks and sprinkle with grated Gorgonzola cheese. Garnish with fresh herb sprigs.
1 cup olive oil
2 T dry mustard
1 T Worchestershire sauce
1 t garlice, minced
1 t soy sauce
1 t lemon juice
1/8 t hot sauce
1/4 t kosher salt
1/8 t cracked black pepper
Combine all ingredients; mix well.
1/4 c butter for sauteing onion
1/4 c butter cut into pieces and chilled
1/2 small red onion, finely chopped
1 1/2 c Madeira sherry
3 c beef stock
1 c gorgonzola cheese, crumbled
Melt 1/4 cup butter in saute pan. Add onion and saute until brown. Add Madeira, bring to a boil and continue cooking until liquid is reduced by half, approximately 15 to 20 minutes.
Add beef stock; return to a boil and continue cooking until liquid is reduced by half again.
Slowly add chilled butter pieces, whisking to dissolve.
Add cheese and mix well. Remove from heat.