Description
Grilled Ribeye Steak with Gorgonzola Sauce is a rich and indulgent steak dinner featuring perfectly grilled, juicy ribeye steaks topped with a creamy, tangy Gorgonzola sauce. This impressive and flavorful meal is surprisingly simple to prepare, making it an ideal choice for a special dinner or weekend treat.
Ingredients
For the Steaks:
- 2 ribeye steaks, about 1–1 ½ inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Gorgonzola Sauce:
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- ½ cup heavy cream
- ¾ cup crumbled Gorgonzola cheese
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Steaks: Remove the ribeye steaks from the refrigerator about 30 minutes before grilling to bring them closer to room temperature, which promotes even cooking. Pat the steaks dry using paper towels, then rub evenly with olive oil, kosher salt, black pepper, and garlic powder to season thoroughly.
- Preheat the Grill: Heat your grill to high heat to ensure a good sear that locks in juices and flavor.
- Grill the Steaks: Place the steaks on the hot grill and cook for about 4–5 minutes per side, adjusting the time depending on steak thickness and your preferred doneness. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C).
- Rest the Steaks: Transfer the cooked steaks to a plate and let them rest for 5–10 minutes. Resting allows the juices to redistribute, ensuring a tender, juicy steak.
- Make the Gorgonzola Sauce: While the steaks rest, melt unsalted butter in a small saucepan over medium-low heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and let it simmer gently for 2–3 minutes to thicken slightly.
- Incorporate the Cheese: Reduce the heat to low and gradually stir in the crumbled Gorgonzola cheese until melted and the sauce is smooth. Season with black pepper and stir in the chopped fresh parsley for freshness.
- Serve: Spoon the warm Gorgonzola sauce generously over the rested ribeye steaks and serve immediately with your choice of sides such as roasted potatoes, grilled asparagus, or a crisp green salad.
Notes
- Bring the steaks closer to room temperature before grilling for more even cooking.
- Use a meat thermometer for precise doneness: about 130–135°F (54–57°C) for medium-rare.
- Letting the steak rest before slicing helps retain its juices for a juicier bite.
- If the Gorgonzola sauce becomes too thick, add a splash of heavy cream to thin it out.
- Serve with complementary sides like roasted potatoes, grilled asparagus, or a simple green salad for a well-rounded meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course, Steak
- Method: Grilling
- Cuisine: American, Italian-American
