4 steaks of your choice, 1 1/4″ thick (strip, ribeye, sirloin, filet etc.)
2 tablespoons cooking oil
salt and freshly ground black pepper
Gorgonzola Cream Sauce (see below)
1. Let steaks sit on the counter for 15 minutes to take off the chill. Pat the steaks very dry, brush each side with the oil and season with salt and pepper on both sides (go easy on seasoning the steak with salt—the gorgonzola is a salty cheese).
2. Heat a grill pan or frying pan over high heat. When very hot, add the steaks and cook 3 minutes. Flip the steaks, turn the heat to medium-high and cook for an additional 6 minutes or until you reach desired level of doneness. Let steaks rest. Top with the Gorgonzola Cream Sauce.
Gorgonzola Cream Sauce
1/2 cup heavy cream
1 tablespoon minced fresh parsley or chives
4 ounces crumbled gorgonzola
2 ounces grated parmesan
1/8 teaspoon ground nutmeg
In a small sauce pan over medium heat, stir in heavy cream, parsley or chives, gorgonzola and parmesan cheese. Season with nutmeg. Whisk and let simmer for 30 seconds or until the much of the cheese has melted. Serve the cream sauce over steaks.