Grilled Ribeye Steaks with Gorgonzola Sauce

Sliced grilled ribeye steak sliced and served on plate with gorgonzola sauce.

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Grilled Ribeye Steaks with Gorgonzola Sauce

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 sauce--this is going to be a new family favorite!

Prep Time10

Cook Time10

Total Time29

Course: Grilling

Cuisine: American

Servings:

Author: Lorie Yarro

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

*You can make the gorgonzola sauce after you grill the steaks if preferred! I like to make it ahead of time, but do what works for you!

For thicker ribeye steaks: To grill ribeye steaks that are closer to 2 inches in thickness, you will want to use a two-zone grilling method. Sear the steaks over direct heat for about 4-5 minutes per side and then move the steaks to indirect heat to continue to cook until desired doneness.

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 leftovers 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.

Nutrition