Porterhouse Steak with Gorgonzola Sauce

Serve with steam or wilted greens

In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy, but with some lumps remaining.

Stir in the sour cream and olive oil until blended. Stir in the parsley and season to taste with salt and pepper.

Generously season the steaks on both sides with the salt and pepper.

In a large, heavy skillet, heat the tallow over medium-high heat. Add the steaks and cook for 4 to 5 minutes on each side for medium-rare, or 5 to 6 minutes for medium.