Ingredients

* 2 NY Strip or Sirloin Steaks, 1½ to 2-inches thick
* 6 large fresh sage leaves
* 6 large fresh basil leaves
* 2 sprigs oregano, leaves removed
* 2 cloves garlic
* 2 tablespoons olive oil
* 2 tablespoons pine nuts
* Freshly ground black pepper
* ½ cup gorgonzola cheese, crumbled
* 4 slices prosciutto or pancetta

Directions

1. Preheat oven to 425°F.
2. Place the sage, basil and oregano leaves, the garlic cloves and olive oil into a food processor, and pulse several times until finely minced. Add the pine nuts and pulse again until smooth. Add the black pepper and gorgonzola cheese, and process again for a few seconds until it reaches a smooth consistency. Set aside.
3. Trim the steaks of excess fat. Cut a slit through the middle of each steak, horizontally, about three-quarters of the way to the other side. Be careful not to cut all the way through the steaks. You want to create a pocket leaving the two sides and back of the steak intact.
4. Open the pocket of the steak and stuff with the gorgonzola filling. Do not overfill, as the gorgonzola will melt and ooze out of the steak.
5. Wrap each steak with 2 pieces of prosciutto or pancetta, covering the opening to seal the gorgonzola in.
6. Heat the cast-iron skillet over medium-high heat until very hot. Brush the wrapped steaks with oil and place in the pan, searing each side for about 3 minutes.
7. Carefully remove the skillet from the stove and place in the preheated oven to finish cooking the steaks to your desired doneness.
8. Remove the steaks from the oven, place on serving platter and cover with foil.
9. Let the steaks rest for 5 minutes before serving.

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