Gorgonzola Butter for Steaks

I tried hot tubbing steaks tonight for the first time and I modified a Southern Living recipe for a gorgonzola butter as a topping.



Gorgonzola Butter for steaks
2 heads of garlic, top 3/4 inch cut off to expose cloves (we used just one head)
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
2 tablespoons chopped fresh parsley (we used about 1 T of dried basil)

Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.

Since I don't have a hot tub, I "hot tubbed" the rib eyes in a stock pot. I rigged a contraption to keep them off the bottom thinking I'd have to use the burner more than I did. But the 105f water kept temp pretty easily.



After an hour of "hot tubbing", I seasoned the steaks with my cajun beef rub and seared them 90 seconds a side at 600f.



A 10 minute rest and then plated with black eyed peas and collard greens, since it is New Years Day.



We loved the gorgonzola butter, it was the perfect "sauce" for a nice grilled steak!