Saturday, October 2, 2010
Dinner for Two
Anyway, I wanted steak for dinner on my last day off so I was at the store considering my options, I saw a bunch of good ideas but just couldn't come up with a good "sell" really how many ways can you try to talk someone into a skirt steak? Then I looked at the tenderloin... $20.99 a pound, that was just out of the question, for God's sake I am a Chef, I can't pay $30.00 for a dinner that I cook! Then I saw it at the edge of the meat case looking kind of lonely... it was a Porterhouse Steak about an inch and a half thick and I thought "God was really thinking here..." Strip Steak on one side, Tenderloin on the other, a bone to carry the heat through for even cooking and a full bodied flavor. That was it! get the bigger Porterhouse ($6.70 by the way) and split it.
When I got home I put a little salt and pepper on the steak and put it into the fridge while I did the rest. I topped the steak with a Roasted Garlic Gorgonzola Butter... Ooh this is good and it can be made several days ahead
Take one clove of garlic and cut the top off, drizzle with a little olive oil and loosely wrap with foil and put it into a 350 degree oven for about an hour. When that is done squeeze that out into a bowl with one stick of softened butter and about 1/2 cup of bleu cheese. Mix these ingredients together until soft then wrap in plastic wrap and freeze.
Couldn't be simpler let it temper for about an hour at room temperature sprinkled with a little bit of salt and pepper then toss on the grill until done to your liking (medium rare for me). Take the steak off the grill and set aside tented with foil (with some of your butter on top) until you finish up any of your side dishes, at least 5 minutes,
For us I cut along one side of the bone and gave Kris the Tenderloin then along the other to get my full bodied strip. The flavored butter melts through the steak and soaks into the meat so every bite has the garlicy buttery goodness. It is pictured above with the last of my Rainbow Chard before I cut it up.