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Gorgonzola Wine-Glazed Rib Eye Steak
The spice combination of sweet Port and salty Gorgonzola cheese with a beautiful hunk of red meat is divine. Choose the best cut of meat you can. The fully marbled 'Prime' is quite expensive, but the flavor and texture is amazing.
Here is what you need:
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1/2 cup Pinot noir |
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1/2 cup Port |
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1/2 cup chicken broth |
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1/2 cup whipping cream |
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2-inch thick, fat-trimmed beef rib-eye steak (1.5-1.6 pounds) |
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1/2 cup packed Gorgonzola cheese |
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1 tablespoons minced fresh jalapeno chili (optional) |
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1/2 cup pear diced to 1/8-inch (optional) |
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Salt and pepper to taste |
Here’s what you do:
1. In a 10 to 12-inch frying pan combine Pinot noir, Port, broth, and cream. Simmer on medium-high heat until reduced to 1/2 cup, 12 to 15 minutes. Pour sauce into a small bowl; if making ahead, cover and chill up to 1 day.
2. Rinse frying pan, dry, and place on medium-high heat. When hot, set steak on edge in pan and turn occasionally to brown steak rim evenly, 3 or 4 minutes total. To reduce spatter, use paper towels to wipe fat from pan as it accumulates. Lay steak, broad side down in pan, partially cover (to control spatter, also as needed, wipe out fat) and brown meat well on each side. For rare (red in center), transfer steak, in pan and uncovered, to a 400 degree Fahrenheit oven for 5 to 6 minutes; for medium-rare (pink), 8-10 minutes.
3. Lift steak from pan onto a platter and keep warm. Wipe fat from pan with paper towels; add the reserved wine sauce, cheese, and chilies. Stir on medium-high heat until cheese melts. Cut steak in thin slices, pour sauce over meat, and sprinkle with pears. Season to taste with salt (cautiously, as the cheese is salty), and pepper.
Notes: The sweetness of the Port plays off the saltiness of the Gorgonzola. The complement of a full- bodied, complexly fruit-rich Oregon Pinot noir is the perfect foil to this dish. Of course, you can’t go wrong with most any robust big red wine either.
The addition of diced or even minced fresh pears is a nice surprise, but we prefer to sauté them first. Even a quick swirl around in the pan juices and fat will soften them up and even carmalize the edges a bit. Dried plums or even figs would also be a reasonable stand in for pears. Serves four adults.
Source: Jerry Anne diVecchio, Sunset magazines former Food editor.