2 Ribeye steaks, 3/4-1 inch thick
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon chopped fresh garlic
1 teaspoon freshly cracked black pepper
1/4 teaspoon kosher or sea salt
1/4 cup balsamic vinegar
1/4 cup red wine (Merlot is nice for this)
2 tablespoons Boar’s Head Gorgonzola Cheese, crumbled (in our Gourmet Cheese Shoppe)
To Make Steaks:
Place your rib eyes in a large Ziploc bag or shallow bowl. Whisk together the next 5 ingredients (1/2 cup balsamic, olive oil, garlic, black pepper & salt) and pour over the steaks. Let them marinate in the fridge for an hour, turning them a few times.
Preheat your grill to med-high heat. (*Make sure your grill rack is clean and oiled!) Personally, I like my steaks still “mooin’”. If you prefer the same, you’re going to grill your rib eyes from 3 to 6 minutes on each side, depending on the thickness.
125 degrees internal temperature is going to be a perfect restaurant medium-rare (remember the meat is going to continue to cook 3 to 5 more degrees even after you yank it off the fire.) 130 to 140 will get you a medium doneness,145 to 150 for medium well. Anything over 150 is illegal!
To Make Sauce:
While the steaks are grilling, in a saucepan over high heat, boil the red wine and 1/4 cup balsamic vinegar together and cook about 2-3 minutes, until they reduce by about half. Remove from heat. Stir in the gorgonzola until the sauce gets a creamy consistency.
Plate the steaks on each serving plate and spoon sauce over the top.
Slice some thick slices of fresh baked Cracked Black Pepper Artisan Bread from Hegedorn’s Bakery and drizzle a little olive oil on each side and grill it a minute or two, that’ll make a great side for your dinner, with a green salad…ahh…
~ Chef Joe
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