Printer Friendly Recipe
Serves: 4
Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
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For the Gorgonzola Walnut Butter:
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8oz.
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Gorgonzola cheese, cut into small pieces |
| 1 tsp. |
White-wine Worcestershire sauce |
| ½ cup |
Lightly toasted walnut halves |
| 1½ Tbsp. |
Minced chives |
| 1 clove |
Minced garlic |
| 6 drops |
Tabasco sauce |
There isn't actually any butter in this recipe, but the mixture will have a similar, creamy consistency.
Combine all the ingredients in a food processor and process until mixed thoroughly, about 1 minute. Reserve 1/3 of the mixture in a small serving dish to serve at the table.
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For the Steaks:
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2 ea.
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Porterhouse steaks (each about 1 ½-inch thick or 2 to 2 ¼ pounds) |
| 1½ Tbsp. |
Mixed whole peppercorns |
| 1 tsp. |
Coarse sea salt |
Prepare grill. Let steaks stand at room temperature 30 minutes.
Coarsely crush peppercorns, place in a small bowl and combine with the salt. Pat steaks dry and rub seasoning on both sides of steaks, pressing to adhere.
Grill steaks on an oiled rack set 5 to 6 inches over coals for 7 to 8 minutes per side (for medium rare). After turning steaks, spread a mound of gorgonzola butter on steaks and allow it to melt while the steaks finish cooking.
Transfer steaks to a platter and let stand 10 minutes. Serve steaks sliced with remaining gorgonzola walnut butter.
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For the Roasted Tomatoes:
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10 ea.
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Ripe plum (Roma) tomatoes, halved lengthwise |
| 2½ Tbsp. |
Joseph Phelps Vineyards Extra Virgin Olive Oil |
| 4 cloves |
Garlic, chopped |
| ½ Tbsp. |
Rosemary, chopped |
| 5-6 ea. |
Fresh thyme sprigs |
| 1 Tbsp. |
Sea salt |
Preheat the oven to 425°F. Toss the tomatoes in a bowl with the olive oil, herbs, garlic, salt and pepper. Transfer to a baking sheet covered in parchment paper. Place tomatoes cut side up on parchment and roast until juicy and soft, approximately 20 minutes.
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