I discovered this recipe while judging the Beringer Vineyards Great Steak Challenge last summer. One of the finalists in the national competition is from Wimberley- Chera Little. Here’s her fabulous winning steak recipe. Good luck Chera!
Bring grill to 475 degrees. Blend ground pecans and peppercorns with blackened redfish seasoning in food processor on light pulse. Next, coat the steaks on all sides with olive oil and the seasoning. Use your fingers and make sure to rub it in! Use same food processor to blend butter and gorgonzola cheese. Place in small oven proof sauce pan and set aside. Place peppers in small bowl and add the balsamic vinegar, Beringer Pinot Noir, olive oil, and water. Place the cast iron skillet on the grill. Grill should come back to 450 degrees (use grill gage or internal thermometer). Now add the bowl of peppers and its mixture. Stir and let come to a boil or cook until peppers are lightly browning but now burning. Remove from heat. Add gorgonzola butter to grill and melt slowly.
To Grill Steaks:
Now it’s time to make some juicy steaks complimented by an awesome wine! Please make sure grill is around 450 degrees. While pepper mixture is cooking, add steaks to the grill. Drizzle with the melted butter. This will bring flavor and flare! Grill steaks 8 – 9 minutes on the first side. Flip, drizzle, and grill 6 – 7 minutes or until internal temperature reaches a medium rare state of 130 – 140 degrees. Remove steak to a plate. Drizzle with butter, lightly tent and let rest until ready to plate.
Plate and garnish each steak as follows: Top steak with pepper reduction, a few small pinches of fresh gorgonzola, and 3 to 4 slices of fresh cut sweet pepper and a few Texas pecans. And if you desire an “up-do” garnish, add a rosemary sprig.
This steak is paired perfectly with Beringer Pinot Noir.
- 1 small aluminum tin (to be used as spice can on grill)
- 6 14-ounce prime rib-eye steaks approximately 1" inch thick
- 1/2 cup extra virgin olive oil, reserve 2 tablespoons for steak, and 6 tablespoons for sautéing peppers
- 2 sticks unsalted butter
- 12 oz crumbled Gorgonzola cheese (reserve 2 tablespoons for reduction a few pinches for garnish)
- 2 cups coarsely ground fresh pecans (blend in food processor on low pulse until coarse), reserve a few for garnish
- 2 tablespoon freshly ground black peppercorns
- 3 tablespoons blackened redfish seasoning, preferably King Kooker
- 2 cups aged balsamic vinegar
- 1 1/2 cups Beringer Pinot Noir for cooking (have spare bottle open and breathing to pair with the steak)
- 1 cup water 10 small sweet bell peppers, seeded and cut julienne style (feel free to use red, yellow, and orange), reserve 2 that have been cut in half
- 6 fresh rosemary sprigs, washed and dried