Imagine cutting into a perfectly seared ribeye steak, its golden-brown crust giving way to a tender, juicy interior, then draped with a luxuriously creamy Gorgonzola sauce that will make your taste buds dance with joy. This isn't just another steak recipe—this is a culinary adventure that transforms an ordinary dinner into an extraordinary dining experience right in your own kitchen. Get ready to impress your guests (or simply treat yourself) with a restaurant-worthy dish that's surprisingly simple to master.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 1/2 cup heavy cream
- 1/4 cup Gorgonzola cheese, crumbled
- 2 tbsp butter
- Salt to taste
- Pepper to taste
- 1 tbsp olive oil
Instructions
- Begin by removing the ribeye steaks from the refrigerator and allowing them to come to room temperature for about 10 minutes. This ensures even cooking.
- Pat the steaks dry with paper towels to remove excess moisture. This helps achieve a good sear. Season both sides generously with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. This will create a nice sear on the steaks.
- Carefully place the seasoned ribeye steaks in the hot skillet. Sear for about 4-5 minutes on one side without moving them, until a golden-brown crust forms.
- Flip the steaks using tongs and add 2 tablespoons of butter to the skillet. As the butter melts, use a spoon to baste the steaks with the melted butter. Continue to cook for another 4-5 minutes for medium-rare, or until your desired doneness is reached.
- Once cooked to your liking, remove the steaks from the skillet and transfer them to a plate. Cover loosely with aluminum foil to keep warm while you prepare the sauce.
- In the same skillet, reduce the heat to medium and add 1/2 cup of heavy cream. Stir to combine, scraping up any browned bits from the bottom of the skillet for added flavor.
- Once the cream begins to simmer, add 1/4 cup of crumbled Gorgonzola cheese. Stir continuously until the cheese melts and the sauce thickens slightly, about 2-3 minutes.
- Season the Gorgonzola cream sauce with additional salt and pepper to taste. If the sauce is too thick, you can add a splash of milk to reach your desired consistency.
- To serve, place each ribeye steak on a plate and generously spoon the Gorgonzola cream sauce over the top. Enjoy your delicious seared steak with Gorgonzola cream sauce!
Tips
- Always let your steaks rest at room temperature before cooking to ensure even heat distribution.
- Use a cast-iron skillet if possible for the best sear and flavor development.
- Pat steaks completely dry before seasoning to achieve that coveted golden-brown crust.
- Use a meat thermometer for precise doneness: 125°F for rare, 135°F for medium-rare.
- Let the steak rest 5-10 minutes after cooking to allow juices to redistribute.
- For the sauce, use freshly crumbled Gorgonzola for the most vibrant flavor.
- Don't rush the sauce—low and slow melting prevents separation and ensures smoothness.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 2g
Protein: 45g
Fat: 52g
Saturated Fat: 26g
Cholesterol: 180mg
