4beef should center steaks, cut 1 inch thick (about 8 ounces each)
1teaspoon cracked black pepper
1teaspoon minced garlic
2teaspoons vegetable oil
1/2cup ready-to-eat beef broth
1/4cup dry red wine
1/4cup crumbled Gorgonzola or blue cheese
Combine pepper and garlic; press evenly onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove from skillet; keep warm.
Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until brown bits attached to skillet are dissolved and sauce is reduced by half. Serve sauce over steaks. Sprinkle with cheese.
Recipe courtesy of the Beef Checkoff.
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN