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