Porcini Crusted Ribeye with Gorgonzola Butter

By |2020-05-12T23:25:12+00:00June 12th, 2011|

W and I have had an incredibly eventful few weeks. Having just returned from nearly 2 weeks in Sardinia and Capri, for some reason, I haven't felt much like cooking, and quite truthfully, we weren't in the mood to eat so much of the rich food we gobbled up in Italy. I will make an attempt to cover Sardinia and Capri in another post, but a stroke of inspiration came last night and I wanted to share this unbelievably delicious meal that we grilled in an attempt to create a dinner to live up to our favourite bottle of wine; Alexander Valley Silver Oak Cabernet. Those of you who know me, know that I hoarde this stuff. But, last night felt like a cause for celebration, so we cracked that bad boy open and enjoyed the heck out of it. As for the ribeye, our butcher found an unbelievably well-marbled boneless slab of meat that I instantly fell for. The porcini dust made for an amazingly unctuous flavour that just melted in our mouths, and with our first 2 ears of corn from our garden (which were still a bit too young, but tasted FAB anyhow), I do believe we created a dish worthy of a little Silver Oak.