Pecan-Encrusted Gorgonzola Butter Steak

Serves 6



  • (6) 14-oz prime ribeye steaks approximately 1-inch thick
  • (1) 3/5-inch x 6-inch aluminum tin (to be used as spice can on grill)
  • ½ cup extra virgin olive oil. Reserve 2 tbsp for steak and 6 tbsp for sautéing peppers
  • 2 sticks unsalted butter
  • 12 oz crumbled Gorgonzola cheese. Reserve 2 tbsp for reduction and a few pinches for garnish.
  • 2 cups coarsely ground fresh pecans. Reserve a few for garnish.
  • 2 tbsp freshly ground black peppercorns
  • 3 tbsp blackened redfish seasoning
  • 2 cups aged balsamic vinegar
  • 1-½ cups Beringer Founders’ Estate Pinot Noir
  • 1 cup water
  • 10 small sweet bell peppers—red, yellow, or orange—seeded and cut julienne style. Reserve 2 that have been cut in half.
  • 6 fresh rosemary sprigs, washed and dried


  • Heat grill to 475° F.
  • Blend ground pecans and peppercorns with blackened redfish seasoning in food processor on light pulse.
  • Coat the steaks on all sides with olive oil and seasoning. Make sure to rub it in.
  • Use same food processor to blend butter and Gorgonzola cheese.
  • Place in small sauce pan and set aside.
  • Place peppers in small bowl and add balsamic vinegar, Beringer Founders’ Estate Pinot Noir, olive oil and water. Place the cast iron skillet on the grill.
  • Turn grill down to 450° F.
  • Add the bowl of peppers and its mixture. Stir and bring to a boil, or cook until peppers are lightly browned. Remove from heat.
  • Add Gorgonzola butter.
  • While pepper mixture is cooking, put steaks on the grill. Drizzle with melted butter. Grill steaks 8–9 minutes on the first side. Flip, drizzle, and grill 6-7 minutes.
  • Place all compound butter ingredients in a small bowl and whisk together until completely blended. Refrigerate.
  • Top each steak with pepper reduction, a few pinches of Gorgonzola, 3-4 slices fresh-cut sweet pepper and a few Texas pecans. Add a rosemary sprig.

Pair with




Enjoy this decadent dish with a bright ruby-colored glass of Beringer Founders’ Estate Pinot Noir. A blend of Pinot Noir and Syrah, this wine displays ripe currant flavors rounded out by aromas of cedar and spice. This wine has immediate fruit-forward flavors that balance well with the toasty smokiness of the oak.