| 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)
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