Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Bone-in rib steaks -; (14 to 16 oz ea) |
| \N \N | Salt |
| \N \N | Freshly ground black pepper |
| ¾ pounds | Italian Gorgonzola cheese |
| 3 tablespoons | Grappa; or more |
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@...
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