This Gorgonzola Crusted Ribeye is a great recipe to change up your steak dinner!

Indulge in the perfect fusion of bold flavors and tender textures with our Reverse Seared Gorgonzola Crusted Ribeye. This culinary masterpiece begins with a prime ribeye steak, seasoned to perfection and cooked slowly at a low temperature to ensure even doneness. The steak is then seared to achieve a caramelized, crispy crust that locks in the juices and flavor.

Servings 2-4 people 

Prep time 10-15 minutes 

Cook time 45-60 minutes 

Ingredients 

• 1 Tomahawk or cowboy ribeye 
• 1 tablespoon of Salt, Pepper & Garlic Seasoning 
• 1 tablespoon of BBQ Seasoning 
• 1 cup of crumbled gorgonzola cheese (You can also use bleu cheese) 
• ½  cup of melted butter 
• ¼ cup of panko bread crumb
• 1 tablespoon of dried parsley 
• 1 teaspoon of sriracha hot sauce 
• Chopped Chives for Garnish

Instructions For Reverse seared Ribeye

Season Your Steak First, generously season your ribeye steak on both sides with SPG (Salt, Pepper, Garlic) seasoning. Let the steak sit seasoned for 30-45 minutes before cooking. This resting period allows the flavors to penetrate the meat, optimizing the flavor.

Prepare Your Smoker/Grill Meanwhile, set up your smoker or grill for a reverse sear. Preheat it to a temperature range of 225-250 degrees Fahrenheit(107°C-121°C).

Smoke the Ribeye Next, place your ribeye on the smoker or grill. Smoke it until the internal temperature reaches 110-115 degrees Fahrenheit(43°C-46°C). Slow cooking process ensures even doneness and a tender, juicy steak.

Sear the Steak Then, sear your steak on both sides until the internal temperature reaches 128 degrees Fahrenheit(53°C). This step creates a beautifully caramelized crust while maintaining a juicy, tender interior.

Gorgonzola Cheese Crust

Assemble the Gorgonzola Cheese Mixture While the steak is smoking, it’s time to prepare the gorgonzola crust. In a mixing bowl, combine crumbled gorgonzola cheese, panko bread crumbs, dried parsley, sriracha, and melted butter. Gradually add the melted butter as you mix until the cheese mixture becomes pasty.

Apply the Cheese Mixture Once the ribeye reaches the desired internal temperature, spread the gorgonzola cheese mixture over the top of the steak.

Broil to Perfection Then, place the steak in your oven set to broil. Broil until the cheese mixture becomes golden brown and bubbly.

Garnish and Rest After broiling, garnish your steak with freshly chopped chives. Let the steak rest for 5-10 minutes to allow the juices to redistribute.

Slice and Enjoy Finally, slice up your reverse seared gorgonzola crusted ribeye and enjoy!

This recipe is perfect for impressing your guests or indulging in a gourmet meal at home. The combination of the reverse sear method and the gorgonzola crust creates a steak that is both flavorful and tender.

This Gorgonzola cheese mixture is great on Filet Mignon as well

You can find a simple reverse sear walkthrough on my Youtube

Yield: 1

Gorgonzola Crusted Ribeye

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Indulge in the perfect fusion of bold flavors and tender textures with our Reverse Seared Gorgonzola Crusted Ribeye. This culinary masterpiece begins with a prime ribeye steak, seasoned to perfection and cooked slowly at a low temperature to ensure even doneness. The steak is then seared to achieve a caramelized, crispy crust that locks in the juices and flavor.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients

• 1 Tomahawk or cowboy ribeye
• Salt, Pepper & Garlic Seasoning
• 1 tablespoon of BBQ Seasoning
• 1 cup of crumbled gorgonzola cheese (You can also use bleu cheese)
• ½ cup of melted butter
• ¼ cup of panko bread crumb
• 1 tablespoon of dried parsley
• 1 teaspoon of sriracha hot sauce
• Chopped Chives for Garnish

Instructions

• Season your steak on both sides with SPG seasoning and BBQ Seasoning 

• Let the steak sit seasoned for 30-45 minutes before cooking to optimize flavor 
• Set your smoker/grill up for a reverse sear 
• Smoke your ribeye at 225-250 (107°C- 121°C) the internal temperature reaches 110-115 degrees(43°C-46°C)
• Now it's time to assemble your gorgonzola cheese mixture 

• In a mixing bowl add crumbled gorgonzola cheese, panko bread crumb, dried parsley, sriracha, & melted butter 
• Add the melted butter as you mix till the cheese mixture becomes pasty 
• Once your steak reaches 110 degrees internal its time to sear 
• Sear your steak off on both sides till the internal temp reach 128 degrees internal(53°C)
• Spread your cheese mixture over the top of the steak 

• Place the steak in your oven on broil till the cheese mixture becomes golden brown
• Garnish with chopped chives 
• Let the steak rest for 5-10 minutes 
• Slice up and enjoy!

Notes

Rich Flavor Pairing: Ribeye steak is known for its marbling, which gives it a rich, buttery flavor. Gorgonzola, a blue cheese with a creamy texture and tangy flavor, complements the meat's richness. The combination of the savory steak with the sharp, slightly salty cheese creates a dynamic and memorable taste.

Texture Contrast: The crust of Gorgonzola adds a crispy texture to the tender, juicy ribeye. This contrast between the crisp crust and the succulent steak enhances the overall eating experience, making each bite interesting and satisfying.

Umami Explosion: Both ribeye and Gorgonzola are packed with umami, the savory taste sensation. When combined, they create an umami bomb that deeply satisfies the palate.

Decadence and Indulgence: The dish is indulgent, offering a luxurious dining experience. The richness of both the steak and the cheese makes it a special treat, perfect for occasions where you want something more extravagant.

Balance of Flavors: Despite the strong flavors, the dish can be balanced well with the right seasoning and accompaniments, such as a side of vegetables or a glass of red wine, which can help to cut through the richness and provide a well-rounded meal.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 825Total Fat: 55gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 186mgSodium: 430mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 80g