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RIB-EYE STEAK WITH GORGONZOLA WALNUT SAUCE
2 teaspoons oil
2 boneless rib-eye steaks, about 1 pound each and 1 inch thick
Kosher salt and freshly ground pepper to taste
1 tablespoon finely chopped shallots
3 tablespoons red wine
1 cup chicken stock
3 ounces Gorgonzola dolce
4 tablespoons cold unsalted butter
1/4 cup chopped toasted walnuts
1 teaspoon chopped Italian parsley or thyme (optional)
Put rack in middle of oven and preheat oven to 400 degrees. Heat a large enough oven-proof skillet over medium-high heat and add oil to just barely coat the pan. When the oil is hot, add the steaks (seasoned with salt and pepper)to the pan and sear both sides until crusty brown (3-5 minutes per side), then place the pan in the oven. Roast for 15 to 20 minutes, remove the steaks from the pan, turn them over onto a warmed platter and set aside. While the steaks are resting, make the sauce.
Pour off any excess fat from the skillet. Return the pan to the stove over medium heat, add the shallots and saute until translucent. Deglaze the skillet with wine, scraping up all the browned bits to incorporate them into the sauce, add the stock and reduce by half. Keeping sauce at a low simmer, divide the cheese into several large pieces and whisk into the sauce. When the cheese has melted, remove the pan from the heat and in 1 tbsp of the butter at a time, then stir in the walnuts.
Slice the the steaks into 1/2-inch-thick slices and spoon sauce over them, garnish with herbs. Serves 4
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