Happy Father’s Day! What better way to celebrate Dad than with a great grilled steak, which is all about the juxtaposition of a browned, caramelized crust with the moist, relatively untouched meat beneath. For this recipe, which takes steak to an even higher level, adding a whiff of smoke and creamy, pungent blue cheese butter, you’ll need a steak that’s at least 2 inches (5 cm) thick. Most supermarkets don’t regularly cut steaks this thick, so call your butcher ahead of time to order it.
Garlic-Crusted T-Bone with Gorgonzola Butter
- 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil
- 4 garlic cloves, minced
- 1 Tbs. coarse sea salt
- 1 tsp. coarsely ground pepper
- 1 T-bone or porterhouse steak, 2 1/2 to 3 lb. (1.25 to 1.5 kg) and at least 2 inches (5 cm) thick
For the Gorgonzola butter:
- 1 small garlic clove, minced
- 3 oz. (90 g) Gorgonzola cheese, without the rind
- 2 Tbs. unsalted butter, at room temperature
- 2 Tbs. extra-virgin olive oil
- Fine sea salt and freshly ground pepper
1. In a small saucepan over medium heat, warm 3 Tbs. of the olive oil just until warm. Drop in the garlic; the oil should be hot enough to make the garlic bubble but not hot enough to brown it. Remove from the heat and let cool to room temperature. Rub the cooled garlic oil evenly over the steak. Let the steak rest for 1 hour while the grill heats.
2. Prepare a hot fire for indirect grilling in a grill. If using a charcoal grill, wrap 2 large handfuls of wood chips in a perforated aluminum foil packet and place on the hot coals, or place the wood directly on the coals. If using a gas grill, wrap the chips in a perforated foil packet, and put the packet directly over one of the gas burners under the cooking grate.
3. Brush the grill grate and coat with oil. Put the steak on the grate directly over the fire, cover the grill, and cook, turning once, until darkly crusted on both sides, 4 to 6 minutes per side. Move the steak away from the fire, cover the grill, and cook for 6 to 12 minutes for medium-rare to medium. Transfer to a platter, cover loosely with foil and let rest for 5 to 8 minutes.
4. While the steak is resting, make the Gorgonzola butter: In a small bowl, using a fork, mix together the garlic, cheese, butter and olive oil until light and fluffy. Season with salt and pepper.
5. Carve the steak and drizzle with the remaining 1 Tbs. olive oil. Top each portion with one-fourth of the butter and serve immediately. Serves 4.
For this recipe and other secrets on how to make fabulous food
on the grill, check out our essential guide to cooking on fire,
Grill School, by Andrew Schloss and David Joachim.