Steak with Gorgonzola Butter

This is a way to jazz up a grilled steak when you don't have any other plans for it and time is running out. Get out a hefty pat of butter per person, and an equivalent amount (by volume) of gorgonzola cheese. Cut them up into smaller bits so they come to room temperature faster, and mash them together, seasoning with salt and white pepper. I use a thin, flexible knife to cut and mash, but whatever works; you could even use a palette knife, if you happen to have one. The taste will be strong and very salty when you try it on its own, but put a great big wodge of it to melt on the steak just before serving, and it's very heaven.

Many seasoned butters make great toppings for steak, despite being trayf as hell. It should be regular gorgonzola, of course, not gorgonzola dolce, which is harder to get anyway. We actually freeze leftover gorgonzola (to keep it from getting any bluer than it is), so when we do this, we chip or shave bits off the frozen block and can still get it melded into the butter before the steak is ready.

We had this with a salad of chopped-up beefsteak tomatoes, red onion, and ricotta salata, and a bottle of nice pinot noir, for the complete steakhouse experience (but without having your legs stick to those awful red leather banquettes).