Saturday, October 4, 2008
Strip Steaks with Gorgonzola-Thyme Butter (GREAT)
Steak on the grill is a no-brainer, especially once you've had the same grill for a couple years and know exactly how to cook one. I like to keep the steak simple ... load it up with gray salt and fresh black pepper, coat with a little olive oil, and hit the grill. For me, a perfect medium-rare is four minutes a side on high on an uncovered grill. After the first four minutes, I topped the steak with the gorgonzola-thyme butter (1 TB butter, 2 TB or more of gorgonzola, 2 sprigs of thyme, and ground pepper), and put the grill lid down for the last minute to melt the butter.
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