Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.

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Steak Gorgonzola


Steak with Gorgonzola Cheese, Pumpkin Ravioli and Garlic Smashed Potatoes at Bonefish Grill


STEAK GORGONZOLA
Bonefish Grill Copycat Recipe

Serves:2

Grilled Steaks:
2 tenderloin steaks
extra virgin olive oil
McCormick Grillmate steak seasoning

Herbed Gorgonzola Butter:
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon ground sage
4 tablespoons butter
2 ounces Gorgonzola cheese
4 tablespoons toasted pine nuts

Grilled Steaks: 1 hour before the actual cooking time, take the meat out to let it come to the room temperature. Pat the steak dry with paper towel and,sprinkle steak seasoning both sides On the skillet, drizzle extra virgin olive oil,and wait until you see the steam coming off from the skillet. Cook 6 minutes, and then flip and cook 5-6 more minutes for 1 1/2 inch thick steak. 

If the steak temperature was around 120 for medium rare, 125  for medium, place the sliced gorgonzola butter on top of the each steak and broil the steak till cheese gets melted and bubbly and take it off from the skillet. Serve.

Herbed Gorgonzola Butter:  In the skillet, toast the pine nuts to fragrant In the food processor, add chopped fresh rosemary, chopped fresh thyme, ground sage, butter, Gorgonzola cheese, and toasted pine nuts and grind them to combine. Form it into log and place them on the plastic wrap and wrap them tightly and twist both ends like candy wrapper. Slice about 1/4 inch Gorgonzola butter disc off from the log, and place it on top of the cooked steak and broil until it gets melted and bubbly.

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