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Nothing beats a perfectly grilled ribeye steak, but this quick and easy gorgonzola sauce takes it to an entirely new level. Dry marinated and then grilled to perfection and smothered in the creamy gorgonzola sauce–this is going to be a new family favorite!
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This post is sponsored by the Ohio Beef Council, all opinions are my own. Thanks for supporting beef farmers!
My husband is the grill master of our house but I am really working on it myself and was sooooo proud when I cut into these steaks after a couple of test runs! I probably could have heated the grill up a touch more for the perfect black char lines on both sides, but getting them on one side and getting that perfect center is a hit!
So needless to say, if I can whip up these juicy grilled ribeye steaks and gorgonzola sauce recipe successfully, then so can you!
Love grilling recipes? Make sure to try these other family favorites: Mozzarella Burgers, Spinach Feta Burgers, Grilled Steak Kabobs with Cilantro Chimichurri or if the grillout gets rained on, try these Air Fryer Hamburgers.
Why We love This Grilled Ribeye + Gorgonzola Sauce
- So simple to prepare! Just season your steaks, grill, and whisk together the sauce, super easy, no-nonsense but still packs so much flavor and makes for the most tender, juicy steaks!
- A great source of protein! There’s no stronger protein source than beef! One 3 oz cooked serving of beef provides half your Daily Value of protein (25 grams), for under 200 calories.
- A creamy sauce paired with steak is next level! Sure you can have a grilled steak and enjoy it as is, but this easy, creamy gorgonzola sauce will make your steak pop–it takes it up a notch for sure.
Grilling Best Practices
Become a grill master this summer! Follow these simple grilling guidelines to learn approximately how many minutes to grill steaks, burgers, and kabobs to achieve the perfect temperature.
Ingredient Notes
- Selecting your ribeye: when picking your steaks, look for nice, even marbling throughout the steak. There will be fat likely on some of the outer edge of the steaks, but you can leave that there as it melts in flavor and tenderness into the steak. If you can select prime grade steaks, these will be the highest quality, with choice beef being next.
- This recipe is based on boneless ribeye steaks and not bone-in steaks. Bone-in ribeye steaks will take longer to cook, so if you have bone-in, you can still use it, but know cooking time will be longer! You could also use another cut of steak, but cooking instructions will vary.
- Use the crumbly gorgonzola cheese in this recipe versus the soft kind.
Recipe Variations
- use your own steak dry rub: if you have a dry rub you prefer, you are welcome to use that in it’s place for sure. We like this simple combo, but you may have one on hand you love as well.
- use a different cheese in your sauce: blue cheese will sub easily into this sauce. You also can omit the gorgonzola and just add more parmesan for a creamy garlic parmesan sauce instead.
Step-By-Step Instructions
Step 1: About 1 hour (or more) before grilling, whisk together the dry rub ingredients.
Step 2: Pat the steaks dry with a paper towel and then sprinkle the rub generously on both sides of the steaks and rub it into the meat. Cover and chill until about 20-30 minutes before ready to grill.
Step 3: Just before you grill the steaks, in a small sauce pan, over medium-low heat, melt the butter. Add the garlic and heat for about 1 minute until fragrant, stirring frequently. Add the heavy cream and stir to combine. Simmer for about 5 minutes, bubbling very lightly. Shift heat to low and add in the gorgonzola, parmesan, dijon mustard, salt and pepper.
Step 4: Whisk continuously to melt the cheese. When sauce is smooth and begins to thicken, remove from heat and stir in chopped parsley. Set aside and cover to keep warm.
Step 5: Preheat grill to medium-high heat, clean and oil to prep. Add the steaks over direct heat and grill for about 5-6 minutes with grill closed. Flip the steaks and cook for another 4-7 minutes until desired doneness is achieved. If the steaks don’t easily pull away from the grill, they are not ready to be flipped.
Step 6: When the steaks reach about 5°F UNDER the desired doneness temperature, remove them from the grill. Allow to rest for about 5 minutes.Serve with a nice spoonful of the gorgonzola cream sauce.
Ribeye Steak Cook Times
For ribeye steaks that are about 1-1 1/2 inch in thickness, follow the following cooking times as a general guideline. All grills will cook a bit differently, hold heat differently, and steak sizes will cause for varying times, so the key is to stay close to your grill!
Keep an instant-read meat thermometer near by for best results!
- Rare (125°F): 3-4 minutes per side
- Medium-Rare (135°F): 4-5 minutes per side
- Medium (145°F): 5-6 minutes per side
- Medium-Well (155°F): 6-8 minutes per side
- Well-Done (165°F): 7-9 minutes on each side
You will want to pull the steak off when the internal temperature of the steaks are about 5°F lower than your desired doneness as they will continue to cook after pulled from the grill.
Recipe Tips
- For the most flavor, let the steak sit with the dry rub for at least 30 minutes but ideally 1-2 hours or even longer to allow the flavor to really soak in and penetrate the steaks.
- Don’t overcook your steak! Pull the steak off of the grill before it has reached desired internal temperature as it will continue to cook even after removed from the heat source. If you are aiming for a medium cooked steak, pull it form the grill when it reads about 140°F internal temp.
Storage
Steak is always best eaten immediately after cooking. However, you can refrigerate leftover steak for about 3-4 days, tightly wrapped in foil. You can freeze the steaks as well for about 2 months, double wrapped for best results.
The gorgonzola sauce will keep in an airtight container in the refrigerator for about 3 days.
What to Serve With This Recipe
Not a lot of side dishes that wouldn’t complement these steaks, but we typically like to make either these Parmesan Crusted Potatoes, Instant Pot Garlic Parmesan Mashed Potatoes or for creamy and cheesy Cheddar Gruyère Mac and Cheese.
As far as veggies go, can’t beat a big salad on the side. I LOVE this Spring Green Burrata Salad (the croutons are amaaaazing). This Cucumber Corn Salad is a fun and refreshing summer recipe that we served with the steaks not too long ago as well. You also can’t beat this Sun-Dried Tomato Pasta Salad or Tomato Basil Pasta Salad recipe–both are great as make ahead options!
If you want some classic cooked veggies, try these Maple Balsamic Roasted Brussels Sprouts or Roasted Parmesan Green Beans!
Beef Farming
Did you know?
In Ohio, more than 15,000 families own and operate beef farms, and beef cattle can be found in every county across the state! Meet Ohio beef farmers who may live in communities near you at www.OhioBeef.org.
Although many believe that industrial farming has taken the place of family farms and ranches, 97 percent of beef farms are family-owned and operated.
Other Steak Recipes
Grilling Recipes
Grilled Steak Kabobs with Cilantro Chimichurri
Grilling Recipes
Grilled Flank Steak Salad
Air Fryer
Air Fryer Steak Bites
Beef Recipes
Cilantro Lime Flat Iron Steak Fajitas
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Grilled Ribeye Steaks with Gorgonzola Sauce
Ingredients
For the Steaks
- 2 boneless ribeye steaks (about 1 ½ inch thickness), 1 – 1¼ lb. each, see notes for thicker steaks
- 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 c cream
- ⅓ c gorgonzola cheese crumbles
- 2 Tbsp freshly grated parmesan cheese
- ½ tsp dijon mustard
- salt and pepper to taste
- 1 T chopped fresh parsley
- chopped chives, optional, for serving
Instructions
- Prep the Steaks: About 1 hour (or more) before grilling, whisk together the dry rub ingredients. Pat the steaks dry with a paper towel and then sprinkle the rub generously on both sides of the steaks and rub it into the meat. Cover and chill until about 20-30 minutes before ready to grill.
- When you are ready to grill, preheat the grill to medium-high heat (about 450°F-500°F) and remove the steaks from the refrigerator to allow them to come to room temperature for about 20 minutes.
- Prepare The Gorgonzola Sauce*: Just before you grill the steaks, in a small sauce pan, over medium-low heat, melt the butter. Add the garlic and heat for about 1 minute until fragrant, stirring frequently. Add the heavy cream and stir to combine. Simmer for about 5 minutes, bubbling very lightly. It will reduce a bit, and that is ok!
- Shift heat to low and add in the gorgonzola, parmesan, dijon mustard, salt and pepper (if desired, to taste). Whisk continuously to melt the cheese. When sauce is smooth and begins to thicken, remove from heat and stir in chopped parsley. Set aside and cover to keep warm.
- Grill the Steaks: When grill is preheated, clean and oil to prep. Add the steaks over direct heat and grill for about 5-6 minutes with grill closed. Flip the steaks and cook for another 4-7 minutes until desired doneness is achieved. If the steaks don't easily pull away from the grill, they are not ready to be flipped.
- Suggested cook times:Medium-Rare (135°F): 4-5 minutes per side Medium (145°F): 5-6 minutes per side Medium-Well (155°F): 6-8 minutes per side Well-Done (165°F): 7-9 minutes on each side
- When the steaks reach about 5°F UNDER the desired doneness temperature, remove them from the grill. Allow to rest for about 5 minutes.
- Serve with a nice spoonful of the gorgonzola sauce and top with fresh parsley and chives. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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