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Grilled Ribeye Steak with Gorgonzola Sauce

Juicy grilled ribeye steaks finished with a creamy, tangy gorgonzola-parmesan sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time29 minutes
Servings: 4 servings

Ingredients

  • 2 boneless ribeye steaks about 1½-inch thickness, 1–1¼ lb. each; see notes for thicker steaks
  • 3/4-1 tsp sea salt for dry rub
  • 1 tsp black pepper for dry rub
  • 3/4-1 tsp garlic powder for dry rub
  • 1/2 tsp dried parsley for dry rub
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 2 Tbsp salted butter for sauce
  • 2 garlic cloves minced, for sauce
  • 3/4 cup heavy cream for sauce
  • 1/3 cup gorgonzola cheese crumbled
  • 2 Tbsp parmesan cheese freshly grated, for sauce
  • 1/2 tsp Dijon mustard for sauce
  • salt and pepper to taste for sauce
  • 1 Tbsp fresh parsley chopped, stirred into sauce
  • chives chopped, optional for serving

Instructions

  • About 1 hour before grilling, whisk together sea salt, black pepper, garlic powder, dried parsley, thyme, paprika, and onion powder to make the dry rub.
  • Pat steaks dry with paper towels, then generously season both sides with the dry rub and rub it into the meat. Cover and chill until about 20–30 minutes before grilling.
  • About 20 minutes before grilling, remove steaks from the refrigerator to come to room temperature and preheat the grill to medium-high (about 450–500°F).
  • To make the gorgonzola sauce: in a small saucepan over medium-low heat, melt the butter, add minced garlic and cook 1 minute until fragrant, stirring frequently.
  • Add the heavy cream, stir, and simmer very gently for about 5 minutes until it reduces slightly, then reduce heat to low.
  • Whisk in the gorgonzola, parmesan, and Dijon mustard until smooth and thickened; season with salt and pepper to taste, then remove from heat and stir in chopped parsley. Keep warm and covered.
  • Clean and oil the grill grates. Place steaks over direct heat and grill with the lid closed about 5–6 minutes per side for medium doneness ranges noted below, flipping once. If steaks stick, wait until they release easily before flipping.
  • Use a meat thermometer and remove steaks from the grill about 5°F below desired final temperature (suggested guide: 135°F for medium-rare, 145°F for medium, 155°F for medium-well, 165°F for well-done).
  • Let steaks rest about 5 minutes before serving.
  • Serve each steak with a spoonful of gorgonzola sauce and top with fresh parsley and optional chives.

Equipment

  • Grill
  • Small Saucepan
  • Whisk
  • Tongs
  • Meat Thermometer
  • Knife
  • Cutting Board

Notes

  • You can make the gorgonzola sauce after grilling if preferred.
  • For thicker (≈2 inch) ribeyes, sear over direct heat then finish on indirect heat.
  • Let steaks sit with the dry rub at least 30 minutes, ideally 1–2 hours, for best flavor.
  • Pull steaks from the grill before they reach final temp; they will rise ~5°F while resting.
  • Do not overcook; follow internal temperature guide in the instructions.