There’s no better way to spend a crisp fall evening than to fire up the grill and cook out with friends and family. This ribeye steak recipe will quickly become a favorite for those times when you wish to entertain outdoors. Trust me when I say that the gorgonzola butter topping will keep your guests asking for more!
Prep Time: 10 minutes
Cook Time: 8 minutes
Make-Ahead: The Gorgonzola butter can be made up to 1 day ahead, covered, and refrigerated; bring to room temperature before using.
4 oz Gorgonzola cheese, crumbled (1 scant cup), at room temperature
4 tbs unsalted butter, at room temperature
1 tsp chili powder
6 boneless ribeye steaks
2 tbs olive oil
1. In medium bowl, gently stir cheese, butter, and chili powder together. Season with salt and pepper.
2. Preheat Curtis Stone 12-inch frypan or Double Burner Grill Pan for medium-high heat.
3. Season steaks with salt. Grill steaks, turning them over every 2 minutes, for a total of about 8 minutes, or until instant-read thermometer inserted horizontally into center of steak reads 130°F for medium-rare doneness. Transfer to platter and let rest 3 minutes.
4. Season steaks with pepper. Dollop Gorgonzola butter atop steaks and serve.