Season the steak on all sides with kosher salt and pepper. Add the oil to the pan and cook the steak for 5-6 minutes per side for medium rare. Place it on a cutting board to rest for 10 minutes.

Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside. Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill ...

Once cooked, the steak is tender, juicy, and seasoned perfectly. On top, is a wonderful combination of Blue cheese and tomatoes. Roasting the tomatoes brings out their sweetness.

Sprinkle the cheese on top. Place in the oven and allow it to bake for 15 minutes, until the bread is crispy and the cheese is melted. Remove from the oven and slice into wedges.

WEBVTT THAT IS NOT A MISTAKE. THAT IS 50 DEGREES. BUT IF YOU DO MAKE A FEW MISTAKES, -- BUT IF YOU DO MAKE A FEW STEAKS, ERIN MIGHT HAVE SOMETHING FOR YOU. ERIN: WE ARE JOINED BY HEAD CHEF MATT ...

2/3 cup balsamic vinegar 4 New York strip steaks (9oz. each) 6 oz bleu cheese (gorgonzola, Maytag, buttermilk bleu…) 1 red onion-julienned 2 nice, ripe bartlett pears–halve and remove seeds ...

Top the steak with the 1oz of bleu cheese crumbles. Top the steak with 1 Tbsp. of the bleu cheese sauce (recipe below). Top the steak with port mushrooms (recipe below). Sprinkle with parsley.

Nothing jump starts your body quite like the steak and cheese omelet, a play on that Philly favorite in breakfast form. Watch Phantom Gourmet on Saturdays and Sundays at 10:30 and 11 a.m. on ...