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Rib-Eye Steaks with Gorgonzola Butter

June 28, 2010

This is for the steak lover with the added splurge of Gorgonzola.  It does not get much better than this if you love these two ingredients.  Although I am perfectly fine having a steak cooked just own its own merits there are times to go the extra few steps to make it a celebration of a meal, and this recipe will do exactly that.

Rib-Eye Steaks with Gorgonzola Butter


  • 2 Rib Eye Steaks (approx. 1-1 1/2″ thick, 3/4 lb.)
  • 1 T. Olive Oil
  • 2 T. Unsalted Butter
  • Salt and Freshly Ground Pepper


  1. Brush steaks with olive oil, season with salt and pepper
  2. Heat a grill pan to medium high heat
  3. Add 2 steaks to grill pan and cook until desired doneness (about 4 minutes per side for medium-rare)
  4. Add the butter the last moment to finish
  5. Serve with the Gorgonzola butter

 For the Gorgonzola Butter


  • 1 Head of Garlic (top cut off to expose cloves)
  • 1 T. Olive Oil
  • 1/4 C Unsalted Butter (1/2 stick, room temperature)
  • 1/3 C Gorgonzola Cheese (approx. 2 oz.)
  • 2 T. Fresh Parsley (chopped)


  1. Preheat oven to 350 degrees
  2. Place garlic on foil and drizzle with olive oil
  3. Enclose garlic in foil and bake until garlic is very soft (about 1 hour)
  4. Cool, squeeze garlic cloves out from the skins into a bowl and mash with a fork
  5. Mix in butter, cheese and parsley
  6. Season with salt and pepper
  7. Serve on top of the steak or on the side

(Serves 2)

Adapted from Epicurious

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