Sea Salted Rib Eyes with Cherry Balsamic Barbecue Balm and Gorgonzola Grill Sauce
1 1/2 cups heavy cream
3/4 cup crumbled gorgonzola cheese
1/2 cup shredded parmesan cheese
3 tablespoons fresh chives, finely chopped
1 (15-ounce) can dark sweet pitted cherries in heavy syrup
2 tablespoons balsamic vinegar
1/3 cup light brown sugar
2 cloves garlic, coarsely chopped
6 boneless rib eye steaks, 8-10 ounces each, cut 1 inch thick
Coarse sea salt, for seasoning
Coarse black pepper, for seasoning
Olive or vegetable oil to grease grill rack
Fresh chives for garnish, if desired
Preheat a gas grill to medium-high heat. Place the heavy cream in a fireproof medium heavy bottomed saucepan with a lid and place on grill, closing grill lid. Bring to a boil, then let cook for about 10-15 minutes. Remove from heat and whisk in the gorgonzola and parmesan cheese until melted and smooth. Stir in the chives. Cover and set aside.
Meanwhile, process the cherries and syrup, balsamic vinegar, light brown sugar, and chopped garlic cloves in a food processor or blender until smooth. Baste both sides of all the steaks with the cherry balm. Pour the remaining balm in another medium heavy saucepan with a lid and place on the grill over medium-high heat. Close grill lid and bring to a boil. Let cook for 5-10 minutes or until sugar dissolves and mixture reduces and thickens slightly, whisking occasionally. Remove balm from grill and let cool until steaks are done cooking.
While the sauces are cooking, season steaks very generously on both sides with sea salt and black pepper, pressing into the steaks. Coat grill with oil. Place steaks on grill over medium heat and cover with grill lid. Cook for 6-8 minutes on each side for medium rare (145 degrees) or until desired doneness is reached, turning once.
To serve, spoon a pool of gorgonzola sauce onto each plate and top with a steak. Drizzle the tops of each steak with the reduced cherry balm. Serve any remaining sauce or balm with steaks. Garnish with fresh chives, if desired. Six servings.