Becky and I are huge fans of Ina Garten. The amount of time and elaborate testing she puts into each of her recipes is amazing...almost every one she pens is a grand-slam home run! Now I have done earlier recipes with gorgonzola sauces, but her recipe is on a whole different level.
She starts with four cups of heavy cream and then spends 50 minutes reducing it before adding all the goodies. The result is a thick, luxurious sauce that is an amazing complement to a perfectly charred New York Strip.
INGREDIENTS
For the Gorgonzola Sauce
4 cups heavy cream
4 ounces crumbled gorgonzola
3 tablespoons freshly ground parmesan
3/4 teaspoon each of kosher salt and freshly ground black pepper
For the Steaks
Four, 12 to 16 ounce New York strips, 1-1/2 inches thick
Kosher salt and fresh cracked black pepper
DIRECTIONS
- Remove steaks from fridge 2 hours prior to cooking and let come to room temperature.
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the gorgonzola, parmesan and salt and pepper. Whisk rapidly until the cheeses melt and keep warm.
- Prepare your grill for a two-zone fire: direct cooking over high heat and an indirect side.
- Season steaks with salt and pepper. Place steaks over high heat side and grill for 4 minutes (grill covered). Then flip steaks and grill for 4 minutes more (grill covered). Then move steaks to indirect side, cover grill and cook for 4 more minutes. (NOTE: The cooking times are based on using a charcoal grill with lump hardwood charcoal to yield medium-rare steaks. Your mileage may vary.)
- Remove steaks from grill and tent with foil. Let them rest for 5 minutes. Use this time to reheat sauce if needed. If you reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
- Plate steaks and pour sauce over each steak. Serve.
Wine pairing: Cabernet Sauvignon
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