We love Bonefish Grill and they have the most amazing fillet with Gorgonzola butter. The only time we get to go there is when my dad is treating... Even though money is tight this Father's Day.. I am going to splurge a little and fix Justin this recipe with his favorite sides. The Gorgonzola butter makes alot, but it freezes really well. This butter is the perfect addition to any steak!
Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
-Grill or Cook in Skillet or Cast Iron Skillet to desired doneness (4 -5 min per side for med-rare).
Serve with his favorite sides. I will be serving this with Potato Skins (appetizer) and Green Bean Casserole.