By: chef ssentongo

To make Bonefish Grill’s Steak Gorgonzola at home, you’ll need ¹:

• 1.5-2 pounds steak (filet mignon or ribeye work well)
• 1/4 cup gorgonzola cheese, crumbled
• 1/4 cup balsamic glaze (or reduced balsamic vinegar)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste
• Fresh spinach leaves for garnish

Instructions

1. Prepare: Preheat grill or grill pan to medium-high heat. Season steak with salt, pepper, and thyme.
2. Grill: Grill steak to desired level of doneness. For a 1 1/2 inch thick steak, cook 6 minutes, flip, and cook 5-6 more minutes for medium rare (120°F) or medium (125°F).
3. Gorgonzola Butter: Mix gorgonzola cheese and butter. Place sliced gorgonzola butter on top of each steak and broil until cheese gets melted and bubbly.
4. Serve: Serve steak with a drizzle of balsamic glaze and garnish with fresh spinach leaves.

Tips

• Use high-quality ingredients, like fresh thyme and good-quality gorgonzola cheese.
• Adjust the amount of gorgonzola sauce to your taste.
• Serve with roasted vegetables or a side salad for a complete meal ².

You can also find various Bonefish Grill copycat recipes online, including Bang Bang Shrimp and Garlic Whipped Potatoes. Some websites, like Taste of Home and (link unavailable), offer a collection of Bonefish Grill-inspired dishes ² ³.

Steak Degrees Of Doneness

• Rare: 95 – 105°F. Cool deep red center.
• Medium Rare: 115 – 125°F. Warm red center with a hint of pink.
• Medium: 130 – 140°F. Warm pink center.
• Medium Well: 150 – 160°F. Some pink in the center but mostly cooked through.
• Well: 165 – 175°F. No pink, cooked all the way through.

BLT WRAPS

Here’s a simple BLT wrap recipe to satisfy your cravings:

Ingredients:

• Bacon: 4-6 slices of cooked bacon (use ready-to-serve or cook your own)
• Tortilla: 2 large flour tortillas (8 inches)
• Lettuce: 1 cup shredded iceberg or romaine lettuce
• Tomatoes: 6 slices of fresh tomatoes (any variety)
• Dressing: 4 tablespoons mayonnaise and 4 tablespoons ranch dressing (or use just one)

Instructions:

1. Prepare the dressing: Mix mayonnaise and ranch dressing for an extra creamy and tangy flavor.
2. Assemble the wrap: Spread the dressing mixture onto the tortilla, layer with cooked bacon, lettuce, and tomatoes.
3. Roll it up: Roll the wrap tightly and serve cold or at room temperature.

Tips and Variations:

• Add some crunch: Include chopped nuts or crispy fried onions for added texture.
• Go keto or vegan: Substitute tortillas with lettuce wraps or use vegan bacon and mayo.
• Spice it up: Add Sriracha for a spicy kick or use flavored tortillas like sun-dried tomato or spinach.
• Make ahead: Prepare ingredients ahead of time and store wraps in the fridge for up to 3 days ¹ ².

Serving Suggestions:

• Salads: Pair with tri-color pasta salad, spinach salad, or cabbage cucumber salad.
• Soups: Enjoy with chicken gnocchi soup, cream of mushroom soup, or baked potato soup.
• Fries: Serve with air fryer sweet potato fries, zucchini fries, or crispy French fries ¹.

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