{"id":75437,"date":"2025-02-08T09:01:12","date_gmt":"2025-02-08T09:01:12","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/gorgonzola-and-roasted-garlic-sauce-for-steaks-beef-roasts-and-burgers\/"},"modified":"2025-02-08T09:01:12","modified_gmt":"2025-02-08T09:01:12","slug":"gorgonzola-and-roasted-garlic-sauce-for-steaks-beef-roasts-and-burgers","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=75437","title":{"rendered":"Gorgonzola and Roasted Garlic Sauce for Steaks, Beef Roasts, and Burgers"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>[FTC Standard Disclosure] We receive no compensation for this post. Any links which may earn us a commission are tagged as [Affiliate Link].\u00a0<\/p>\n<p style=\"text-align: justify;\">This is the recipe for the sauce that we served with reverse-seared beef tenderloin at the <a href=\"https:\/\/www.nibblemethis.com\/2023\/04\/2023-chain-of-lakes-eggfest.html\">2023 Chain of Lakes Eggfest<\/a>. We won 1st place there and this sauce was definitely one of the reasons that we did so well. A lot of folks asked for this recipe so here it is.\u00a0<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2GEEqObUzCgNz_u6e7UvTUv7aWZeXLr45lY3to6gBxmba6xLnxGaXZAOj37HYQjdmTL6CqLcSiAgnUI1EhPsn4-dS-MXFWZSP7AaYxl4CYn4ZUqxcE8ABXAnRIx0MjQMprbcSUvwrdjJ0DHJMO4e_FqoUDRs0F4Fhd9yPMK1mdXVZbw1vpukfHzeE\/s664\/Gorgonzola%20Ribeye%20DSC_0228.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" alt=\"Gorgonzola and Roasted Garlic Sauce for Steaks\" border=\"0\" data-original-height=\"664\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2GEEqObUzCgNz_u6e7UvTUv7aWZeXLr45lY3to6gBxmba6xLnxGaXZAOj37HYQjdmTL6CqLcSiAgnUI1EhPsn4-dS-MXFWZSP7AaYxl4CYn4ZUqxcE8ABXAnRIx0MjQMprbcSUvwrdjJ0DHJMO4e_FqoUDRs0F4Fhd9yPMK1mdXVZbw1vpukfHzeE\/s16000\/Gorgonzola%20Ribeye%20DSC_0228.jpg\"\/><\/a><\/div>\n<p><\/p>\n<h2 style=\"text-align: justify;\">About Gorgonzola Sauce<\/h2>\n<p>This sauce is rich in texture and flavor. Loaded with heavy cream, the sauce is like velvet. It has the flavor trifecta with gorgonzola cheese, green peppercorn, and roasted garlic. It is excellent on:<\/p>\n<div>\n<ul style=\"text-align: left;\">\n<li>Beef roasts, such as beef tenderloin or rib roasts,<\/li>\n<li>Steaks, including ribeye, porterhouse, strip and filet, and<\/li>\n<li>Big juicy burgers!<\/li>\n<\/ul>\n<h2 style=\"text-align: left;\">Green Peppercorns<\/h2>\n<p>Green peppercorns are just black peppercorns that aren&#8217;t sun-dried.\u00a0<\/p>\n<div>\n<ul style=\"text-align: left;\">\n<li>Green peppercorns have a fragrant aroma and have a more fruity flavor.<\/li>\n<li>Green peppercorns have less heat and are less astringent in flavor than black peppercorns.<\/li>\n<li>Green peppercorns are more tender, so I crush mine in a mortar and pestle to get rustic, coarse bits for my sauce.<\/li>\n<li>Substitute &#8211; If you can&#8217;t find green peppercorns (I mail order ours), you can probably find those little pepper grinders full of tri-color pepper in any grocery store. Coarsely ground tri-color pepper will work, just dial back the quantity to about 1 teaspoon.<\/li>\n<\/ul>\n<\/div>\n<p>Here&#8217;s the recipe.<\/p>\n<\/div>\n<p><span><a name=\"more\"\/><\/span><\/p>\n<div>\n<h2 style=\"text-align: left;\">Gorgonzola and Roasted Garlic Sauce for Steaks, Beef Roasts, and Burgers<\/h2>\n<div class=\"hrecipe\" style=\"background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;\">\n<p><label>By\u00a0<\/label><span class=\"author\">www.nibblemethis.com<\/span><\/p>\n<p>Published\u00a005\/07\/2023<\/p>\n<p class=\"summary\">This is the rich, velvety, and boldly flavored cheese sauce that we served on beef tenderloin at the 2023 Chain of Lakes Eggest. It was a huge hit with the crowds and helped us win First Place in that event.\u00a0<\/p>\n<h2 style=\"color: black; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 11px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 1em; position: relative; text-transform: uppercase;\">INGREDIENTS<\/h2>\n<ul style=\"line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;\">\n<li class=\"ingredient\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">4 tablespoons butter<\/li>\n<li class=\"ingredient\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">1 shallot, peeled and diced<\/li>\n<li class=\"ingredient\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">3 tablespoons all-purpose flour<\/li>\n<li class=\"ingredient\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">1 tablespoon roasted garlic paste<\/li>\n<li class=\"ingredient\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">2-3 cups heavy cream<\/li>\n<li class=\"ingredient\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">5 ounces of crumbled gorgonzola cheese<\/li>\n<li class=\"ingredient\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">1 1\/2 teaspoons crushed green peppercorns<\/li>\n<li class=\"ingredient\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">kosher salt to taste, about 3\/4 teaspoon\u00a0<\/li>\n<li class=\"ingredient\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">1 egg yolk<\/li>\n<\/ul>\n<h2 style=\"color: black; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 11px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 1em; position: relative; text-transform: uppercase;\">INSTRUCTIONS<\/h2>\n<ol>\n<li class=\"instructions\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">Melt butter in a sauce pot preheated over medium heat and saute the diced shallot for about 3-5 minutes until tender. Stir in the garlic paste and cook for 1 more minute.<\/li>\n<li class=\"instructions\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">Whisk in the flour and continue whisking until it is combined into a roux and has a nutty aroma, 1-3 minutes.<\/li>\n<li class=\"instructions\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">Whisk in the cream and green peppercorn until smooth and creamy. Allow a very slow simmer, about 3-5 minutes.<\/li>\n<li class=\"instructions\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">Once the sauce starts to slowly bubble, whisk in the egg gorgonzola in batches until it has all melted into the sauce.<\/li>\n<li class=\"instructions\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">Whisk in the egg yolk and let cook for 1 more minute.<\/li>\n<li class=\"instructions\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">Add kosher salt to taste.<\/li>\n<li class=\"instructions\" style=\"margin: 0px 0px 0.25em; padding: 0px;\">Keep warm and serve over roasts or burgers. For burgers, this is best refrigerated and placed on top of the burgers after they have been flipped.\u00a0<\/li>\n<\/ol>\n<p><span style=\"font-weight: bold;\">Yield:<\/span><span class=\"yield\">\u00a02 cups of sauce<\/span><\/p>\n<p><span style=\"font-weight: bold;\">Prep Time:<\/span><span class=\"preptime\"><span class=\"value-title\" title=\"PT00H05M\"\/>\u00a000 hrs. 10 mins.<\/span><\/div>\n<p style=\"background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;\"><span style=\"font-weight: bold;\">Cook time:<\/span><span class=\"cooktime\"><span class=\"value-title\" title=\"PT00H15M\"\/>\u00a000 hrs. 15 mins.<\/span><\/p>\n<p style=\"background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;\"><span style=\"font-weight: bold;\">Total time:<\/span><span class=\"duration\"><span class=\"value-title\" title=\"PT20M\"\/>\u00a025 mins.<\/span><\/p>\n<p><span face=\"Arial, Tahoma, Helvetica, FreeSans, sans-serif\" style=\"background-color: white; color: #121212; font-size: 13.2px; font-weight: bold;\">Tags:\u00a0<\/span><span class=\"tag\" face=\"Arial, Tahoma, Helvetica, FreeSans, sans-serif\" style=\"background-color: white; color: #121212; font-size: 13.2px;\">sauce<\/span><\/div>\n<h2 style=\"text-align: left;\">Notes and Pictures<\/h2>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfCjjlUjsx3k6Zr8R4AhsRK6WMx45--Yvmj-foTWOcBDUVO3Yusj9VIxgPz3XK5vQXIz2LGcAJX2E6GhFOXDY_SRa3JU4ztWvtqRX1N8ac38Zvd41MM3nKyLRniExmaerYw_x8CIIvy5f07Jrth1n9iuEajKDFYjaCaKS4xqbTPQbKcXvTK7nHtAAI\/s500\/Gorgonzola%20Ribeye%20DSC_8814.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfCjjlUjsx3k6Zr8R4AhsRK6WMx45--Yvmj-foTWOcBDUVO3Yusj9VIxgPz3XK5vQXIz2LGcAJX2E6GhFOXDY_SRa3JU4ztWvtqRX1N8ac38Zvd41MM3nKyLRniExmaerYw_x8CIIvy5f07Jrth1n9iuEajKDFYjaCaKS4xqbTPQbKcXvTK7nHtAAI\/s16000\/Gorgonzola%20Ribeye%20DSC_8814.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">I used my NMT Umami Steak Seasoning recipe except I ground it finely as seen on the left. I do this for a couple of reasons. One, the fresh grinding activates the flavors a bit more. Two, the fine particles seem to absorb into the meat more easily during a dry brine. Third, the finely ground rub makes a fantastic finish seasoning.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlZtLXqs7RYIb8nhQKxL01zUcpAsrSNbpNyfwSlFbJeeNVoo8CnGDPDp8xK8b_zdY9oXAS4YIA6RP7jmU_OLtWuYRssaH3Vw74rZ0QmKupcyV0_zdlwAYlBuYSYuFoSFRMASzXdD7yskTTwPTGw22Hyxj41zCSGlVDX33a47EHhaPbADxK_bt7ss0e\/s500\/Gorgonzola%20Ribeye%20DSC_8820.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"305\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlZtLXqs7RYIb8nhQKxL01zUcpAsrSNbpNyfwSlFbJeeNVoo8CnGDPDp8xK8b_zdY9oXAS4YIA6RP7jmU_OLtWuYRssaH3Vw74rZ0QmKupcyV0_zdlwAYlBuYSYuFoSFRMASzXdD7yskTTwPTGw22Hyxj41zCSGlVDX33a47EHhaPbADxK_bt7ss0e\/s16000\/Gorgonzola%20Ribeye%20DSC_8820.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">I put the seasoned steak on a rack, loosely covered it with a food bag, and put it in the fridge for a 24-hour dry brining.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5zwlegIED0vNmhPNSwNsfVDnsE6imVXuUpoftVZp-9DmKempcIqDjWDRTmNk8eipMc5mr5zDZm6V7w2KFDLxDcAaSPvDRD9FYxqf0QvC2vGrbPpO0GhgldvkJJDVKFrToj0aBj6UJBL3JzK5O0uRXVCI_j7pGeYS2Fa30jkhynDL-GVFvh3zoOfvV\/s500\/Gorgonzola%20Ribeye%20DSC_8826.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Gorgonzola and Roasted Garlic Sauce for Steaks\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5zwlegIED0vNmhPNSwNsfVDnsE6imVXuUpoftVZp-9DmKempcIqDjWDRTmNk8eipMc5mr5zDZm6V7w2KFDLxDcAaSPvDRD9FYxqf0QvC2vGrbPpO0GhgldvkJJDVKFrToj0aBj6UJBL3JzK5O0uRXVCI_j7pGeYS2Fa30jkhynDL-GVFvh3zoOfvV\/s16000\/Gorgonzola%20Ribeye%20DSC_8826.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">After 24 hours, you can see how the rub has adhered to the steak.\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi07kBOw0l8S36n5D4A-2hoHRG2F1tfXVATkh1L-kEB3S-v_8Mqm6Apr9eQxNtoT-7Jd9WzavEv31fSM80b8SRaKOkJY3aluh72vlRsJt7cfRZKiXHXX0vPdjIyYodrZsYZ0FlPUwFkow4XsNcJ_bjtKZyd3K88CPQLdbZ_a_OTwfA5xXG3uESx9oed\/s500\/Gorgonzola%20Ribeye%20DSC_8822.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Mojobricks Bar-B-Cubes\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi07kBOw0l8S36n5D4A-2hoHRG2F1tfXVATkh1L-kEB3S-v_8Mqm6Apr9eQxNtoT-7Jd9WzavEv31fSM80b8SRaKOkJY3aluh72vlRsJt7cfRZKiXHXX0vPdjIyYodrZsYZ0FlPUwFkow4XsNcJ_bjtKZyd3K88CPQLdbZ_a_OTwfA5xXG3uESx9oed\/s16000\/Gorgonzola%20Ribeye%20DSC_8822.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">For fuel, I loaded fresh Fogo lump charcoal in my Kick Ash Basket and added 2 cubes of red oak <a href=\"https:\/\/www.barbqube.com\/\">Mojobrick Bar-B-Cubes<\/a>. Then I topped this off with the cleaned, leftover lump charcoal. <\/p>\n<p>I know the wood cubes look like MDF but Bar-B-Cubes are bricks of food-safe wood varieties that are bound together using a 100% natural binder. I know several pro teams that use them in competition and they have won at World Champion levels. I love them in the backyard for their consistency and convenience. I receive no compensation from them, I just like the product.\u00a0\u00a0<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/div>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFssFphpNoIPL7nIXI1gI9Item140lxeM2Stj3EiHPIRSkSw8Up-G_rEIjILd5Cb6290_lQYXOEoPw1Tv3kZ7sQBWKkrvzGAPgxoXnimSyAvJthC4VH6UiFa7dxW-eA3fQH_nX2zb9i_ch08OI3LQOIK2tfM3WYhmFaMwdQJTPV1FEpRIUlfMHuRdj\/s889\/Gorgonzola%20Ribeye%20DSC_8837%20IG%20story.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Tomahawk ribeye on a big green egg\" border=\"0\" data-original-height=\"889\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFssFphpNoIPL7nIXI1gI9Item140lxeM2Stj3EiHPIRSkSw8Up-G_rEIjILd5Cb6290_lQYXOEoPw1Tv3kZ7sQBWKkrvzGAPgxoXnimSyAvJthC4VH6UiFa7dxW-eA3fQH_nX2zb9i_ch08OI3LQOIK2tfM3WYhmFaMwdQJTPV1FEpRIUlfMHuRdj\/s16000\/Gorgonzola%20Ribeye%20DSC_8837%20IG%20story.jpg\" title=\"Gorgonzola and Roasted Garlic Sauce for Steaks\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">My grill of choice for this cook was one of my large Big Green Eggs. I used an indirect setup of a cast-iron plate setter (aka ConvEGGtor) and cast iron grates from Craycort.<br \/>There are now a lot of cheap cast-iron plate setters out there, but I use the original created by Michael Chance now sold by Smokeware. I&#8217;ve had mine for over 8 years and it is still rocking along.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmg7Dj5nnxue5DRNAa9XGPN8Bgk3ru3s3vw5JVHi4-L9gXliAJ-LcdL_7VZGG2UbeRq7P7ytHoDaKq38cikl7k32K7QYNYUHqlivh5GMDfvoARvlTJLtWw9zAKxoOCQJNvG0ecnUuW0KJWsC8v_JGe-cfzBunje2Je62Enxtv6mz-E6qNK3L01Ly7m\/s500\/Gorgonzola%20Ribeye%20DSC_0185.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Themoworks Square Dot\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmg7Dj5nnxue5DRNAa9XGPN8Bgk3ru3s3vw5JVHi4-L9gXliAJ-LcdL_7VZGG2UbeRq7P7ytHoDaKq38cikl7k32K7QYNYUHqlivh5GMDfvoARvlTJLtWw9zAKxoOCQJNvG0ecnUuW0KJWsC8v_JGe-cfzBunje2Je62Enxtv6mz-E6qNK3L01Ly7m\/s16000\/Gorgonzola%20Ribeye%20DSC_0185.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">My slow-roast portion of the reverse-sear was 275\u00b0f until it reached an internal temp of 125\u00b0f. Normally, I prefer a cooking temp of 225-250\u00b0f but I compromised to speed the cooking time up. You&#8217;ll still get a nice steak at 275\u00b0f but you&#8217;ll be a little more done on the edges than at 225\u00b0f.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnSFkkebz2ciwAo2k42RRiI-8NI-YoLYcQbXICKkoWlqE0JRW9dY1W0M5DTeZXUquKBXBJmB_zpU5VgL5zHHdXwXUHZRPc60qCb2j_Mr_Tb_NEGPRdSwXufAFTYte4WceHXubcgcopHOqw-_UwFjYmICTFdYwvxadtqJ8NtCnDkwMrWmTaPYXS7KrA\/s500\/Gorgonzola%20Ribeye%20DSC_8841.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Zucchini on the grill\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnSFkkebz2ciwAo2k42RRiI-8NI-YoLYcQbXICKkoWlqE0JRW9dY1W0M5DTeZXUquKBXBJmB_zpU5VgL5zHHdXwXUHZRPc60qCb2j_Mr_Tb_NEGPRdSwXufAFTYte4WceHXubcgcopHOqw-_UwFjYmICTFdYwvxadtqJ8NtCnDkwMrWmTaPYXS7KrA\/s16000\/Gorgonzola%20Ribeye%20DSC_8841.jpg\" title=\"Gorgonzola and Roasted Garlic Sauce for Steaks\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">While the steak rested, I switched to direct heat and dropped in the griddle plate to cook a side of zucchini. This modular feature is one of the reasons I have been using this grate from <a href=\"https:\/\/www.cast-iron-grate.com\/\">Craycort<\/a> for over a decade.\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbfHCJx4fBfoQczXdi2oCDdar8AUhdYCOeo3Zvmomj_Jwkwwcx449ios1f7YeHgg6D7OILl0nMOqFyiup5_zJLCqaED4YN6iVtdIIdxm5Q2jod9VQh-yyz9egCfRRcNflJb9Xg7qoN7Fob9sIhZCDJJBU1AFkXnj0k5RqNG4x525vNMV3uiIvWqm1i\/s755\/Gorgonzola%20Ribeye%20DSC_8850.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Tomahawk on Craycort cast iron grate on a big green egg kamado grill\" border=\"0\" data-original-height=\"755\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbfHCJx4fBfoQczXdi2oCDdar8AUhdYCOeo3Zvmomj_Jwkwwcx449ios1f7YeHgg6D7OILl0nMOqFyiup5_zJLCqaED4YN6iVtdIIdxm5Q2jod9VQh-yyz9egCfRRcNflJb9Xg7qoN7Fob9sIhZCDJJBU1AFkXnj0k5RqNG4x525vNMV3uiIvWqm1i\/s16000\/Gorgonzola%20Ribeye%20DSC_8850.jpg\" title=\"Gorgonzola and Roasted Garlic Sauce for Steaks\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Finally, I seared the steak. I could have done this on the grates or griddle. I went with the grates because I still had zucchini on at the time.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtQwdrCPvBGbx5GfXbdZEPjVhM4bMPTUZejsjl48DAhmBDmJ-NLvnEm-rUKOqvh0R99zDb_sYUdvKqh-jduexgA8P16kLcjREY4MLVTWEmjzoGEmm1h5qqMfsIn9y_TUjDdXjUGF-EFhfje6wpfsDvLcLelxrVh0cNVKl7nPQtJXS7xxrQUztlnA1i\/s630\/Gorgonzola%20Ribeye%20DSC_0212.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Gorgonzola and Roasted Garlic Sauce for Steaks\" border=\"0\" data-original-height=\"630\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtQwdrCPvBGbx5GfXbdZEPjVhM4bMPTUZejsjl48DAhmBDmJ-NLvnEm-rUKOqvh0R99zDb_sYUdvKqh-jduexgA8P16kLcjREY4MLVTWEmjzoGEmm1h5qqMfsIn9y_TUjDdXjUGF-EFhfje6wpfsDvLcLelxrVh0cNVKl7nPQtJXS7xxrQUztlnA1i\/s16000\/Gorgonzola%20Ribeye%20DSC_0212.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Reverse-seared ribeye steak with grilled zucchini and roasted potatoes, not bad for a weeknight.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaMhBtYQD_O5rg1LczwJyTQzJ7hz_K-woyff5vOT3dNwtNQa28keHKKGegajqpndhx3rfEeVHXVWL-iA9yWdYxZg6Yo0Fko2bc09EXl6moMLz57gQgb92Yt5vnIcVygQF89ly1aXbDN0r951LmXXKJVZs3BOVuuY-1_UptCjSlVRP5Gt0V06FiQI0d\/s647\/Gorgonzola%20Ribeye%20DSC_8707.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Sue Ann Staff Estate Winery The Gritstone\" border=\"0\" data-original-height=\"647\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaMhBtYQD_O5rg1LczwJyTQzJ7hz_K-woyff5vOT3dNwtNQa28keHKKGegajqpndhx3rfEeVHXVWL-iA9yWdYxZg6Yo0Fko2bc09EXl6moMLz57gQgb92Yt5vnIcVygQF89ly1aXbDN0r951LmXXKJVZs3BOVuuY-1_UptCjSlVRP5Gt0V06FiQI0d\/s16000\/Gorgonzola%20Ribeye%20DSC_8707.jpg\" title=\"Gorgonzola and Roasted Garlic Sauce for Steaks\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">We had a special wine with this &#8211; <a href=\"https:\/\/www.sue-annstaff.com\/collections\/red\/products\/2019-gritstone-cabernet-new-release\">Sue Ann Staff Estate Winery&#8217;s The Gritstone<\/a>, a cabernet. It&#8217;s a dry, medium-bodied red wine that is barrel aged for 20 months. It is named after a generations-old gritstone that remains on their property.<\/p>\n<p>We were lucky enough to have Sue Ann Staff with us at the Eggfest and she brought some of her wines. The vineyards have been in her family for over 200 years, how cool is that? Sue and I both had recipes for gorgonzola sauce so we combined them and this sauce was a fantastic result.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimN4SHrvivMHHwnqlPlaLU40y_F7fziyiFmCdZLd85yvLUhUu_QioI3evqcBchPJjQ4Sf57zygP4_g0MBBmKIhzeu3UZy-z_TXDnIbl4KLbpNQHHrLeIVZ6I1i9XDdZnoqo7tIZaPNKDfUep_z2g5-hS3rQjYaTbMseQxzlD3DFQ0hRUUK0yBvh5ZU\/s664\/Gorgonzola%20Ribeye%20DSC_0228.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Gorgonzola and Roasted Garlic Sauce for Steaks\" border=\"0\" data-original-height=\"664\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimN4SHrvivMHHwnqlPlaLU40y_F7fziyiFmCdZLd85yvLUhUu_QioI3evqcBchPJjQ4Sf57zygP4_g0MBBmKIhzeu3UZy-z_TXDnIbl4KLbpNQHHrLeIVZ6I1i9XDdZnoqo7tIZaPNKDfUep_z2g5-hS3rQjYaTbMseQxzlD3DFQ0hRUUK0yBvh5ZU\/s16000\/Gorgonzola%20Ribeye%20DSC_0228.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">We finished the steak with the gorgonzola sauce, more gorg crumbles, and the finely ground steak seasoning.\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6l4B-7xqBvE6nJrd9xAfqMra9mH3CeSo_dGpC4Lbwkwjs3fzXjZiHUt5HU_Cdcq_gWe2Dc0ii2GgpkbYixluXqnL8eEZ4dDBVCfs0O4_2S13B-ypCw8GrnuBPAi2jJhubuM8AuhLe2EltMjugFxQ-XdLp_R3INpvD_5T1LKeMtTBV1Hzi9d3MblyQ\/s500\/Gorgonzola%20Ribeye%20DSC_0226%20square.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Gorgonzola and Roasted Garlic Sauce for Steaks\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6l4B-7xqBvE6nJrd9xAfqMra9mH3CeSo_dGpC4Lbwkwjs3fzXjZiHUt5HU_Cdcq_gWe2Dc0ii2GgpkbYixluXqnL8eEZ4dDBVCfs0O4_2S13B-ypCw8GrnuBPAi2jJhubuM8AuhLe2EltMjugFxQ-XdLp_R3INpvD_5T1LKeMtTBV1Hzi9d3MblyQ\/s16000\/Gorgonzola%20Ribeye%20DSC_0226%20square.jpg\" title=\"Gorgonzola and Roasted Garlic Sauce for Steaks\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">The creamy and richly flavored sauce on the steak was a trip to heaven.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>[FTC Standard Disclosure] We receive no compensation for this post. Any links which may earn us a commission are tagged as [Affiliate Link].\u00a0 This is the recipe for the sauce that we served with reverse-seared beef tenderloin at the 2023 Chain of Lakes Eggfest. We won 1st place there and this sauce was definitely one [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":75438,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[10550,21606,14416,38758,22542,35812,7904,38759],"dealstore":[],"offerexpiration":[],"class_list":["post-75437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-beef","tag-burgers","tag-garlic","tag-gorgonzola","tag-roasted","tag-roasts","tag-sauce","tag-steaks"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gorgonzola and Roasted Garlic Sauce for Steaks, Beef Roasts, and Burgers - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=75437\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gorgonzola and Roasted Garlic Sauce for Steaks, Beef Roasts, and Burgers - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"[FTC Standard Disclosure] We receive no compensation for this post. Any links which may earn us a commission are tagged as [Affiliate Link].\u00a0 This is the recipe for the sauce that we served with reverse-seared beef tenderloin at the 2023 Chain of Lakes Eggfest. We won 1st place there and this sauce was definitely one [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=75437\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-08T09:01:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Gorgonzola20Ribeye20DSC_0228.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=75437#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=75437\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Gorgonzola and Roasted Garlic Sauce for Steaks, Beef Roasts, and Burgers\",\"datePublished\":\"2025-02-08T09:01:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=75437\"},\"wordCount\":1035,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=75437#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Gorgonzola20Ribeye20DSC_0228.jpg\",\"keywords\":[\"BEEF\",\"Burgers\",\"garlic\",\"Gorgonzola\",\"roasted\",\"Roasts\",\"SAUCE\",\"Steaks\"],\"articleSection\":[\"Barbecue\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=75437#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=75437\",\"url\":\"https:\/\/fivemor.com\/?p=75437\",\"name\":\"Gorgonzola and Roasted Garlic Sauce for Steaks, Beef Roasts, and Burgers - 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Any links which may earn us a commission are tagged as [Affiliate Link].\u00a0 This is the recipe for the sauce that we served with reverse-seared beef tenderloin at the 2023 Chain of Lakes Eggfest. 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