Description
This recipe features juicy, boneless ribeye steaks grilled to perfection and served with a rich and creamy Gorgonzola sauce. The steaks are seasoned with a flavorful dry rub and cooked over medium-high heat to achieve the perfect sear and tenderness. The accompanying sauce blends melting Gorgonzola cheese with cream, parmesan, and a hint of Dijon mustard for a luxurious finish. Ideal for a special dinner or weekend grilling, this dish balances smoky, savory flavors with a tangy, cheesy sauce.
Ingredients
Steak and Seasoning
- 2 boneless ribeye steaks (about 1 ½ inch thickness, 1 - 1¼ lb. each)
- ¾-1 tsp sea salt
- 1 tsp pepper
- ¾ -1 tsp garlic powder
- ½ tsp dried parsley
- ½ tsp thyme
- ½ tsp paprika
- ½ tsp onion powder
Gorgonzola Sauce
- 2 Tbsp salted butter
- 2 garlic cloves, minced
- ¾ cup heavy cream
- ⅓ cup Gorgonzola cheese crumbles
- 2 Tbsp freshly grated parmesan cheese
- ½ tsp Dijon mustard
- Salt and pepper to taste
- 1 Tbsp chopped fresh parsley
- Chopped chives, optional for serving
Instructions
- Prep the Steaks: About 1 hour or more before grilling, combine sea salt, pepper, garlic powder, dried parsley, thyme, paprika, and onion powder to make a dry rub. Pat the steaks dry with paper towels. Generously sprinkle the dry rub on both sides of each steak and rub it in well. Cover and chill the seasoned steaks in the refrigerator until about 20-30 minutes before grilling.
- Bring Steaks to Room Temperature: Remove the rubbed steaks from the refrigerator about 20 minutes before grilling to allow them to come to room temperature. This helps ensure even cooking.
- Prepare the Gorgonzola Sauce: Just before grilling, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently. Pour in the heavy cream and stir to combine. Allow the mixture to simmer gently for about 5 minutes, permitting slight reduction.
- Finish the Sauce: Lower the heat to low and add Gorgonzola cheese crumbles, grated Parmesan, Dijon mustard, salt, and pepper to taste. Whisk continuously until the cheese melts and the sauce becomes smooth and slightly thickened. Remove from heat and stir in chopped fresh parsley. Cover the sauce to keep warm.
- Preheat and Prepare Grill: Preheat your grill to medium-high heat, approximately 450°F-500°F. Clean and oil the grill grates to prevent sticking.
- Grill the Steaks: Place the steaks directly over the heat and grill with the grill lid closed for 5-6 minutes on the first side. Flip the steaks using tongs when they lift easily from the grill grates, then grill for another 4-7 minutes on the second side, depending on desired doneness.
- Check for Doneness: Use the following guideline for cooking times per side: Medium-Rare (135°F) 4-5 minutes, Medium (145°F) 5-6 minutes, Medium-Well (155°F) 6-8 minutes, Well-Done (165°F) 7-9 minutes. Remove the steaks from the grill about 5°F before your target temperature for carryover cooking.
- Rest the Steaks: Let the grilled steaks rest on a cutting board or plate for about 5 minutes to allow juices to redistribute and ensure tenderness.
- Serve: Spoon a generous amount of warm Gorgonzola sauce over each steak. Garnish with fresh parsley and optional chopped chives. Enjoy your flavorful grilled ribeye steaks with creamy cheese sauce!
Notes
- For thicker ribeye steaks, increase the grilling time accordingly and consider using an instant-read thermometer to monitor internal temperature.
- Allowing steaks to come to room temperature before grilling ensures even cooking.
- If you don't have a grill, the steaks can be cooked in a hot cast iron skillet or under a broiler as alternatives, adjusting cook times as needed.
- The Gorgonzola sauce can be prepared in advance and gently reheated just before serving.
- Leftover sauce can be refrigerated for up to 3 days and reheated on low heat with a splash of cream to loosen.
- Prep Time: 20 minutes (plus 1 hour marinating time)
- Cook Time: 9 minutes (grilling)
- Category: Main Course
- Method: Grilling
- Cuisine: American
