Grill ribeye steak Gorgonzola cheese, potato croquet, sauteed mixed vegetables

4 16 oz rib-eye
salt and pepper

One large  zucchini, carrot, squash. julienne
3 oz Gorgonzola blue cheese
 2 portions of 1/8 cup olive oil
8 tbsp canola oil to be portioned for sauteing steaks
3 clove garlic, minced
4 Gpod Idaho potato
1 tbsp sweet butter

1 tbsp fine chopped chive
1 small egg
2 tbsp AP flour
2 tbsp fine copped chive
2 tbsp fine chopped parsley
salt and pepper
pinch ground nutmeg

To make croquette smash warm potato with a potato mash(kitchen aid whip will do fine.) In a bowl crack egg, add light cream, melted butter and whip. Add to smashed potato and whip. Add nutmeg, Chive,S & P to potato mix. Should be firm and manageable. Only add flour if mix is to loose to work with. (This can but should not happen?) and form into logs with a  one to two inch diameter. Roll in flour. In a saute pan with two tbsp. olive oil at medium to medium low heat saute light golden brown. Finish with steaks in a 400 degree oven.

For the rib eye streak make a rub of 1/2 cup kosher salt, 1/2 tsp cayenne pepper, 1 tbsp rough cut black pepper.  Generously sprinkle both sides of each steak. Store the remainder or use it to season the vegetable medley. Place each steak in a searing hot! saute pan with two tbsp canola oil. Sear both sides for two minutes. The idea is to have a Carmel brown surface with areas not brown no larger than a quarter.

Place your steaks on a wire rack and finish in a four hundred degree oven. Because the size and cut of meat
will vary use a meat thermometer to cook to your desired serving temp, But WAIT!!! RIB EYE carries over.
Meaning that it does not stop cooking when removed from the oven. So give ten degree up, meaning remove it ten degrees before desired cooking temp is reached. Sprinkle three ounces of your blue cheese on each steak and fire for eight minute. Cheese should be silky texture.

At this time approach your vegetables. In a hot ten inch saute pan with 1/8 cup olive oil add shallot and garlic. Saute briefly and add carrots followed  by zucchini and squash. Saute until tender and finish with chopped parsley and steak seasonings.