Place steaks in a glass dish. In a small bowl, whisk together olive oil, garlic, vinegar, rosemary, salt and pepper. Marinate in refrigerator, covered, for 2 to 3 hours. Remove steaks from marinade when ready to grill.
To make ‘butter’, combine remaining ingredients in food processor or blender and process until well blended. Can be refrigerated but plan to serve at room temperature.
Prepare a hot fire and grill steaks for 5-6 minutes per side or until cooked to desired doneness. Shortly after turning, sprinkle a mound of Gorgonzola butter on steaks and allow it to melt slightly while steaks finish cooking. Serve with additional Gorgonzola butter on the side. Serves four.
Originally Submitted
9/30/2009
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You can add this Grape Creek Rib-Eye w/ Gorgonzola-Walnut Butter recipe to your own private DesktopCookbook.
