4 beef tenderloin steaks, 1.5 inches thick (I actually used filets because they were on sale at my grocery store)
Salt and pepper, to taste
3/4 lb of gorgonzola cheese
Place a large, flat griddle over high heat. When hot, using a pair of tongs and a folded piece of paper towel, wipe the griddle with oil and place steaks on the hot pan. Carmelize both sides of the steak (about 2 minutes on each side). Reduce heat to moderate and cook 4-5 minutes longer. Season with salt and pepper.
Preheat broiler to high.
Arrange steaks on a baking sheet and top each with about 3 ounces of gorgonzola. Just heat long enough to melt the cheese. Remove from oven and let meat rest for about 5 minutes, so the juices redistribute. I served with grilled mushrooms and steamed zucchini.