YIELD:
6
PREP TIME:
30 Minutes
COOK TIME: 20 Minutes
COOKING METHOD: Grilling
INGREDIENTS
6 1-inch-thick RibeyeSteaks (about 1 pound each)
1 Tbsp Hungarian sweet paprika
2 tsp crushed chipotle chile pepper
1 tsp cumin seeds
2 cloves fresh garlic
½ bunch fresh flat parsley
Salt and pepper to taste
3 loaves ciabatta bread, halved horizontally, each half cut crosswise
Extra Virgin Olive Oil
2 cups creamy Gorgonzola cheese
DIRECTIONS
Preparation
Remove steaks from refrigerator and packaging, dry off with paper towels
Season lightly with kosher salt and pepper - allow to rest for about 30 minutes
Spritz lightly with canola or other high temperature grilling oil prior to cooking
Method
Pre-heat grill for searing steaks – grate temperature of 450F – 650F degrees depending upon your cooker capacity.
Grill steaks over direct heat to desired doneness, about 5 minutes per side for medium-rare.
Removed from grill and apply rub of paprika, chipotle, garlic and chopped parsley in a bowl. Rub mixture on the steaks. Allow steaks to rest 5 to 7 minutes.
For Toasts
Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about1 minute.
Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper
Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute.
Place bread on the plate. Slice steaks on a bias. Place on the bread and serve.