∙ Free Range beef loin, strip, tenderloin or rib-eye steaks
∙ Freshly coarse ground black pepper
∙ Hawaiian Clay sea salt to taste (only use this salt)*
∙ Crumbled bleu cheese (Gorganzola is also great)
∙ Dark Chocolate balsamic
Reduce balsamic by 1/4 to 1/2 if you desire. We like it straight out of the bottle (set aside).
Sprinkle meat with cracked pepper. Season to taste with sea salt and grill to desired doneness.
During the last 2 or 3 minutes of grilling, sprinkle the steaks with the bleu cheese.
Remove the cooked steaks (rest for 2-3 minutes). Drizzle with the balsamic vinegar and serve.
* Hawaiian Clay will seal the juices in.