Grilled Ribeye with Creamy Gorgonzola Sauce

A decadent Mediterranean-inspired grilled ribeye steak topped with a velvety, rich Gorgonzola cream sauce that highlights the deep savory notes of the beef.

Prep: 15 min · Cook: 15 min · Yield: 2 · Method: Grill

Ingredients

• 2 lb ribeye steak
• 0.5 cup gorgonzola cheese
• 0.5 cup heavy cream
• 2 cloves garlic
• 1 tbsp butter
• 1 tsp lemon juice
• 0.5 tsp black pepper

Cooking instructions

1. Remove the ribeye steak from the refrigerator and let it reach room temperature. Season both sides generously with salt and black pepper. (about 30 min)
2. Preheat the grill to high heat (450°F to 500°F). Ensure the grill grates are clean and lightly oiled. (about 10 min) — 450°F
3. Place the steaks over direct heat and grill, turning as needed, until the thickest part reaches at least 145°F (63°C) on an instant-read thermometer. Remove from the grill and rest for at least 3 minutes before serving. (about 10 min) — 450°F
4. While the meat rests, place a small saucepan on the grill's side burner or a stove over medium heat. Melt the butter and sauté the minced garlic until fragrant. (about 2 min) — medium
5. Stir in the heavy cream and crumbled gorgonzola cheese. Simmer gently until the sauce thickens slightly and the cheese has melted into a smooth consistency. (about 3 min) — medium
6. Remove the sauce from the heat, whisk in the lemon juice to balance the richness, and spoon the sauce over the sliced steaks before serving. (about 1 min)