The only way to eat steak

Gorgonzola + Balsamic filets

I posted this picture on my Instagram story a couple of weeks ago and received many requests for the recipe…..

I’m going to share it with you, not only because lots of you asked, but because IT IS THE ONLY WAY TO EAT FILETS now.

Also, this isn’t one of those recipe posts where you have to read 22 pages of words before the recipe pops up (but why do they do that? I mean, I get it, I’m a writer, and I love reading works of others… but let’s be real, people click on recipe posts for just the recipe), SO… here ya go:

What you’ll need:

Filets (however many you’re cooking)
2 tbsp grass-fed butter
Gorgonzola or Blue Cheese crumbles
Montreal Steak Seasoning
Balsamic glaze

1. Get that cast iron pan out and preheat your oven to 420 degrees. (Cast iron pans are a must.)

2. Butterfly your filets (however many you’re cooking). Butterfly simply means “cut them open in half but keep one end in tact.” This will make them less thick and easier to cook through to your desired temp.

3. Season BOTH SIDES of the filets with Montreal Steak Seasoning.

4. On the stovetop, melt a couple tbsps of grass-fed butter in the cast iron, over high heat.

5. Once it’s melted and sizzling, drop your filets in and sear EACH side for a couple of minutes, until that nice dark sear shows.

6. Once both sides are seared, place the entire pan into the oven.

7. Your cooking time will depend on what your internal temp preference is. I’m a medium rare girl. I check on it after about 5 mins and go from there.

8. A couple mins BEFORE your steaks seem like they’ll be done to your liking, pull the pan out and add some gorgonzola cheese on top (a little goes a long way here) and drizzle with balsamic glaze.

9. Place steaks back into the oven for a minute or two more, to slightly melt the topping.

10. (Sometimes I take the scrapings from the bottom of the pan and spoon them over the top of the cooked steaks, too.)

VOILA !

Enjoy the most delicious steaks you’ve ever had. We love to make a giant salad to put these over, and jasmine rice on the side.

Lemme know what you think!