Steak with Beer Reduction and Gorgonzola, and "Fries"

Serves: 4

4 steaks, about 1/2 inch thick
Steak rub (such as McCormick Grill Mates)
2 tablespoons butter
12 oz bottle of fruity beer (think raspberry or peach - I like Bridgeport's Stumptown Tart. It only comes in a 22 oz bottle, but that leaves you with a nice glass to enjoy while you're cooking.)
2 tablespoons brown sugar
4 tablespoons crumbled gorgonzola
2 medium/large potatoes, cut into wedges

Start by bringing your meat and beer up to room temperature then preheat the oven to 450°. Wash your potatoes and cut them into wedges, leaving the skins on for a rustic feel, then sprinkle both potatoes and steak with the steak rub.

Melt 1 tablespoon of butter in a pan on high heat and brown potatoes on the non-skin sides. Arrange them on a baking sheet and put them in the oven. Set the timer for 8 minutes. While waiting, heat the beer and brown sugar in a small pot over medium heat. Stir it until the sugar melts then let it sit at a low boil while everything else cooks. When finished it should be about 1/4 cup of delicious.

When the timer goes off melt the other tablespoon of butter over high heat. When it's melted (and not before) put the steak in the pan. Brown it for 2 minutes on each side. Don't touch it, poke it, lift it, or disturb it in any way. Just let it be. When the time is up add the meat to the potatoes in the oven and bake for another 5 minutes (or until it's done to your liking).

Top each steak with a bit of sauce and a tablespoon of cheese and enjoy!

Recipe by: Kelly Sink