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Mix all the ingredients for the cheese crust together. Add enough herb cheese to hold the gorgonzola and fresh herbs together in a thick paste.
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Bring the steaks to room temp. Coat them with olive oil and spices. Heat your grill or broiler to high!
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And sear the outsides of the steaks turning as needed cooking to your preferred doneness. For us we did about 3 minutes a side for rare.
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Then coat the top of each steak with 1 inch of the cheese crust mixture. Heat the crust until it browns and bubbles. I like to do this step under the boiler or with my kitchen torch (yes I have one and it rocks). Let the steaks rest for about 2-4 minutes before you cut into them.