Double-Cut Rib Eye with Sweet Gorgonzola Butter

May 31, 2024

For the Rib Eye:
• 2 double-cut rib eye steaks (about 1.5 inches thick)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 4 sprigs fresh rosemary

For the Sweet Gorgonzola Butter:
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/4 cup crumbled Gorgonzola cheese
• 1 tablespoon honey
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• Salt and freshly ground black pepper, to taste


1. Prepare the Sweet Gorgonzola Butter:

  1. In a medium bowl, combine the butter, Gorgonzola cheese, honey, rosemary, and thyme.
  2. Mix until well blended and smooth.
  3. Season with salt and pepper to taste.
  4. Place the butter mixture on a piece of plastic wrap and shape it into a log.
  5. Wrap it tightly and refrigerate until firm, about 30 minutes.

2. Cook the Rib Eye:

  1. Preheat your grill to high heat.
  2. Season the rib eye steaks generously with salt and pepper on both sides.
  3. Drizzle the olive oil over the steaks, making sure they are well coated.
  4. Place the steaks on the grill and sear for 4-5 minutes on each side for medium-rare, or longer if desired.
  5. During the last 2 minutes of cooking, add the crushed garlic and rosemary sprigs to the grill, placing them on top of the steaks for added flavor.

3. Serve:

  1. Remove the steaks from the grill and let them rest for 5 minutes to retain their juices.
  2. Slice the Sweet Gorgonzola Butter into rounds.
  3. Place a round of butter on each steak while they are still warm, allowing it to melt and enhance the flavor.
  4. Serve immediately and enjoy!

This recipe combines the rich, beefy flavor of double-cut rib eye with the creamy, tangy sweetness of Gorgonzola butter, creating a luxurious and indulgent meal perfect for any special occasion.