Pan-Seared Rib-Eye Steaks with Chili-Gorgonzola Butter

This recipe is one of Chef Curtis Stone’s favorite ways to serve rib-eye steak, with the flavorful steak punched up with tangy-rich blue cheese butter. He absolutely loves serving this over green beans. Read more about Chef Curtis

Serves: 2 to 3

Prep Time: 10 minutes
Cook Time: 15 minutes

Make-Ahead:
Butter can be made up to 1 day ahead, covered, and refrigerated; bring to room temperature before using.

Ingredients

• 1 bone-in rib-eye steak (about 1 1/2 lb and 1 1/2 inches thick)
• 2 oz Gorgonzola cheese, crumbled, at room temperature, divided
• 4 tbs unsalted butter, at room temperature, divided
• 1/2 tsp chili powder
• 1 tbs olive oil
• 2 garlic cloves, bruised
• 3 fresh thyme sprigs

Method

1. Leave steak at room temperature for 30 minutes before cooking. In a medium bowl, gently stir Gorgonzola cheese, 2 tbs butter, and chili powder. Season with salt and pepper. Set Gorgonzola butter aside.
2. Preheat a large frypan over medium-high heat. Pat steak dry with paper towels and season generously with kosher salt and freshly ground black pepper.
3. Add oil to a hot pan and then steak. Cook for 5 minutes, or until dark brown and caramelized on the bottom. Turn the steak over and cook for 2 minutes. Reduce heat to medium-high. Add remaining 2 tbs butter, garlic, and thyme to pan. Cook steak, using a spoon to baste melted butter over the steak as it cooks, for about 5 minutes, or until an instant-read thermometer inserted horizontally into the center of the steak reads 130°F for medium-rare. Transfer to a plate to rest for 5 minutes.
4. Top steak with some Gorgonzola butter. Cut steak across the grain into 1/2-inch-thick slices and serve with remaining Gorgonzola butter.

Photo by Ray Kachatorian