Forking Tasty

In preparation for our August dinner I started playing around with some New York classics. Last night I took our city’s name sake steak and tried a new cooking method I recently read about. The cast iron gives a nice even heat without any flare ups which usually cause those burnt, charred ends of meat. Although the single portion was a success, I am not sure this will work for 20 guests. To accompany this I worked up a gorgonzola cream sauce. It rather nicely with the medium rare beef eaten slowly in a perfectly chilled air conditioned room. Although, it may be a little heavy for a mid-summer, outdoor dinner. I am thinking about cutting it with some horseradish. If that doesn’t satisfy I might need to start over with a bearnaise base. Rest assured this preparation has another secret twist that I have purposely left absent. You’ll just have to visit the deck to find out how the testing turns out.