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Ingredients
1 ea. 14 oz, Grand Western Reserve New York Strip
TT, Kosher Salt
TT, Fresh Ground Black Pepper
2 Tbsp. Olive Oil

Gorgonzola Butter
1 ½#, Whole Butter, softened at room temperature
1 ½#, Gorgonzola Cheese, crumbled
1 tsp. Worcestershire Sauce
TT, Kosher Salt
TT, Fresh Ground Black Pepper

Method
Place whole butter into mixer and begin to mix on low setting.
Begin adding gorgonzola 3 to 4 oz. at a time stopping mixer several times to scrape down bowl.
Add Worcestershire, salt and pepper and mix at medium speed until all ingredients are fully incorporated.
Remove butter from mixer by spooning onto parchment paper and a cylindrical line.
Roll butter into a cylindrical shape into parchment paper pressing out as much air as possible.
Twist ends of paper in opposite directions removing more trapped air and condensing butter.
Place butter “log” into freezer to firm.

To Assemble
Season N.Y. strip with salt and pepper and rub with olive oil.
Place steak onto hot grill turning steak at 90° angle before flipping to create grill cross marks.
Grill until desired doneness (130° internal temperature medium rare) recommended.
Remove steak from grill and place onto warm surface to let rest 6-5 minutes.
Place steak onto warm plate with sautéed baby vegetable assortment and crispy fried polenta.
Top steak with a ½ oz. slice of gorgonzola butter and serve.