Grilled Rib Eye with Red Wine Poached Pears & Gorgonzola

  • 2 lbs Lostine Rib Eye Steaks
  • 2 large Bosc pears
  • 1/2 C Gorgonzola cheese, crumbled
  • 1 bottle fruity red wine
  • 1 orange, peeled
  • 1 cinnamon stick
  • 1 C sugar
  • 2 C arugula
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp coarse ground black pepper

Courtesey of Sunshine's All Naturals, Seattle, WA

Place wine, orange peels, cinnamon, and sugar in a large pot. Squeeze orange juice in. Bring to a light simmer. Peel and core pears.  Cut them in half. Place in the pot with the wine. Lightly simmer until pears are tender. Turn off heat and let sit 1 hour. Remove from wine and make small cuts into the fat part of the pear to make a fan. Place on a plate. Season room temperature steaks with the salt and pepper and garlic powder. Brush with olive oil and grill to desired temp. Let rest for 10 minutes in a warm, but not hot, place. Make a small mound of arugula on each plate. Slice steaks 1/2” thick against the grain and lay on top of the arugula. Fan pears leaning up against the steaks and sprinkle gorgonzola over all. Serve immediately.

Perfect Pairing

Leonetti Cellar — 2009 Reserve - Walla Walla Valley

Winemaker Notes

Impenetrably dark magenta. A beautiful and precise nose of graham cracker, mixed high-tone florals, ripe fruit, and hints of honey. Palate is silky smooth, incredibly dense and plush, loaded with ripe fruit and butressed by fine grained tannin and a very long finish. Simply pleasurable to sit on the palate. Overall this wine is more youthfully restrained than the Cabernet with laser focus and purity. I think this wine will really blossom over the next five years and reward as much cellaring as its owner is willing to allow.