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2 Ratings
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  • 2 Ratings

When you don't have time to marinate your steak before grilling, upgrade the flavors by topping the beef with a so-good-it's nearly-illegal gorgonzola butter.

Source: Better Homes and Gardens


Recipe Summary

15 mins
1 hr
10 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • For Gorgonzola butter, in a small bowl stir together Gorgonzola cheese, cream cheese, butter, and nuts. Shape mixture into a 1-inch-diameter log. Wrap in plastic wrap and chill about 1 hour or until firm.

  • Trim fat from steaks. Sprinkle steaks lightly with salt. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover; grill as directed.)

  • To serve, cut butter into eight slices. Place two slices on each steak.


To toast the nuts, spread them in a single layer in a shallow pan. Bake in a 350°F oven for 5 to 10 minutes or until golden brown, shaking pan once or twice. Watch pine nuts closely--they burn easily.


Season steaks generously just a few minutes before grilling. If the salt sits on the surface of the beef any longer, it will start to draw out moisture that can interfere with browning on the grill.

Nutrition Facts

700 calories; fat 42g; cholesterol 216mg; saturated fat 18g; carbohydrates 1g; mono fat 17g; poly fat 2g; sugars 1g; protein 75g; sodium 429mg.