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Pecan Encrusted Ribeye Sandwich with Gorgonzola Butter and Pinot Pepper-Balsamic Jam

    Cooking & Prep Time

    6
    Servings
    20 min
    Prep Time
    20 min
    Cook Time

    Recipe Ingredients

    • 6/8 ounce Bone-In Strip Steak, about 1-1 1/2 inch thick
    • 2 cups coarsely ground fresh pecans
    • 4 tablespoons blackened-redfish seasoning
    • 2 tablespoons freshly ground black peppercorns
    • 1/2 cup extra virgin olive oil (reserve 2 tablespoons for the steak and 3 tablespoons for the onions)
    • 1 stick unsalted butter
    • 12 oz. crumbled gorgonzola cheese (reserve 2 tablespoons for sauce)
    • 2 cups aged balsamic vinegar
    • 1 1/2 cups pinot noir wine
    • 1/3 cup sugar
    • 1/2 cup red pepper jelly
    • 1 large yellow onion, cut into rings
    • 1/2 cup canola oil
    • 6 slices peppered bacon
    • 10 small sweet peppers
    • 1 cup arugula
    • 1 tablespoon garlic oil
    • 2 tablespoons fresh lemon juice
    • 6 bolo rolls, split

    Cooking Instructions

     
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