Ingredients for one person
- 200 g dry-aged Chateaubriand steak
- approx. 30 g strong Gorgonzola (enough to cover the steak)
- a few tablespoons of cranberries from the jar
- Salt
- Neutral oil
- Fresh thyme sprigs for aesthetics (optional)
Other aids
- Pan
- Kitchen paper
preparation
First, we prepare the steak as usual. Take the steak out of the refrigerator at least 20 minutes before cooking and let it stand uncovered at room temperature. It's even better if it's given a bit more time to reach room temperature. Pat the steak dry with a paper towel to remove as much moisture as possible. Season the steak with salt. Also remove the Gorgonzola and cranberries from the refrigerator.
Heat the pan with oil over the highest heat. Sear the steak over high heat until it's sizzling. Turn after about 3 minutes. The steak can be cooked to your preferred doneness. If you have a meat thermometer, we recommend cooking until the meat reaches an internal temperature of 57°C. Otherwise, just feel it: If you poke the steak with your finger, it should spring back. It shouldn't feel too yielding, nor too firm. Finally, briefly sear the sides of the steak.
Remove the steak from the pan and let it rest for about 5 minutes. Top the steak with a thin layer of cranberries and scatter pieces of Gorgonzola over the steak. For a more aesthetic touch, you can optionally add fresh herbs such as thyme sprigs.
Enjoy your steak!
PS: This combination is also perfect for a Gorgonzola and cranberry burger.
