Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola

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2 tablespoons canola oil, plus more drizzling

2 tablespoons olive, plus more drizzling

8 cloves garlic, finely chopped

2 tablespoons finely chopped fresh rosemary

2 porterhouse steaks, about 2 pounds each and 1 1/2-inches thick

Kosher salt and freshly ground black pepper

Balsamic-Rosemary Steak Sauce, recipe follows

2 heads Treviso

Balsamic vinegar, for drizzling

4 ounces crumbled gorgonzola

Fresh parsley leaves, for garnish 

Balsamic-Rosemary Steak Sauce:

1 cup balsamic vinegar

1 clove garlic, smashed

1 sprig fresh rosemary

3 large red bell peppers, grilled, peeled, seeded and diced

2 tablespoons honey

2 tablespoons prepared horseradish

1 tablespoon molasses

1 tablespoon red wine vinegar

2 teaspoons Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper