Pair with Danzante Tuscan Red

SERVES 6

INGREDIENTS

½ c unsalted butter, softened
1 clove garlic, minced
8 oz gorgonzola cheese, crumbled
1 tbsp minced fresh sage leaves
6 boneless rib eye steaks (about 8-10 oz each) sliced
2 lbs red potatoes, quartered 
2 tbsp olive oil
1 tsp garlic salt
1 tsp pepper 


 



DIRECTIONS

Preheat grill for medium-high heat. 
Slice and brush both sides of the steaks with olive oil and allow meat to rest for 15 minutes. In a separate bowl, toss potatoes with olive oil and garlic salt, coat evenly and set aside. 

In a small bowl mix garlic, butter, gorgonzola and sage together. Mixing until well blended On a piece of waxed paper, form the butter into a 1 ½' log. Twist both ends closed and chill for at least 1 hour (can be stored for up to 2 days) 

Spray 6 pieces of aluminum foil with cooking spray, then divide potatoes evenly on to foil followed by the sliced steak. Tightly fold the foil around the edges making sure to leave space for steam to gather. 
Grill,  covered for 15-20 minutes or until potatoes are tender and steak is cooked through. 

Before serving, cut butter into medallions then carefully open foil pack and place one on top of each steak.
Serve warm.