Fire Up the Grill with Curtis Stone’s Gorgonzola Butter Ribeye Steak Recipe

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!

Serves: 6

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.

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