Name: Gorgonzola-Grappa Rib Steak
Ingredients: 4 Bone-in rib steaks -; (14 to 16 oz ea); Salt; Freshly ground black pepper; 3/4 lb Italian Gorgonzola cheese; 3 tb Grappa; or more

After the fall into sin, people remained image-bearers, but Adam’s disobedience brought fundamental changes to our ability to reflect God’s image. The direction of the human heart became oriented not toward God but toward self. In the garden, man began repeating a mantra that will persist until Jesus returns. Adam said, “I want.” “I want glory for myself rather than giving all glory to God.” “I love my own desire rather than loving God.” This came to be known as covetousness, lust, or idolatry.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Dairy	St. Louis	Post2	4	servings

INGREDIENTS

4		Bone-in rib steaks -; (14 to 16 oz ea)
		Salt
		Freshly ground black pepper
3/4	lb	Italian Gorgonzola cheese
3	tb	Grappa; or more

INSTRUCTIONS

Preheat oven to 450 degrees. Season steaks with salt and pepper. Using 2
large nonstick skillets, sear steaks on each side over very high heat, a
total of 3 minutes. Place steaks on baking sheet and finish cooking in hot
oven until desired doneness, approximately 5 minutes for rare. Cut rind off
cheese with a sharp knife; cut cheese into small cubes. Place in heavy
medium saucepan with 3 tablespoons grappa. Heat slowly to melt cheese,
stirring constantly. Continue to cook for several minutes, until sauce is
thick. If it's too thick, add a little more grappa or water. Place the
steaks on plates; pour cheese sauce over steaks. Serve immediately. Yield:
4 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From Rozanne Gold's
latest book, "Recipes 1-2-3 Menu Cookbook" (Little, Brown, $25)
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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