Reverse-Sear Ribeye with Gorgonzola Sauce
Servings: 4 people
Calories: 745kcal
This is one of those "special" occasion dishes. The method of reverse-sear guarantees a perfectly juicy, tender steak every single time. The gorgonzola sauce with caramelized onions puts it over the top. For an extra-special dish, get Prime cuts of ribeye, about 1½-inch thick from your local butcher. Epic!
Print Recipe
Equipment
- baking sheet with baking rack
- Digital thermometer this is critical
- Large skillet cast-iron or non-stick are both excellent
Ingredients
- 4 ribeye steaks about 1½" thick, each
- salt and pepper
- 2 tablespoon olive oil
- 4 oz pancetta cubed
- 2 tablespoon unsalted butter
- 4 medium yellow onions thinly sliced, or 2 large onions
- ¼ cup Sherry
- 1 tablespoon rosemary fresh, chopped
- 3 green onions white and pale green parts, thinly sliced
- 1 cup heavy cream
- ½ cup Gorgonzola cheese crumbled
- Coarse sea salt for finishing
Instructions
- Preheat oven to 215°F.
- Liberally season the steaks all over with salt and pepper. Place on a baking rack on a baking sheet. Place in the oven and cook until the desired doneness: 115°F for medium-rare, 125°F for medium, 135°F for medium well. A digital thermometer ensures correct internal temperature. Cook time is typically between 50 to 70 minutes. The steaks will rise in temperature another 10 degrees when you sear them in a hot skillet or on a hot grill.4 ribeye steaks, salt and pepper
- Once the steaks go in, start on the sauce. Heat the oil over medium heat in a large Dutch oven or skillet. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.2 tablespoon olive oil, 4 oz pancetta
- Add the butter to the pan and stir until melted. Add the onions and sauté until caramelized and dark brown, about 30 to 40 minutes.2 tablespoon unsalted butter, 4 medium yellow onions
- Add the Sherry and cook, stirring often, until most of the liquid has evaporated, about 2 minutes. Stir in the pancetta, rosemary, green onions, and heavy cream. Cook, stirring often, until slightly thickened, about 2 minutes.¼ cup Sherry, 1 tablespoon rosemary, 3 green onions, 1 cup heavy cream
- Turn off the heat and stir in the Gorgonzola until melted.½ cup Gorgonzola cheese
- Heat a skillet (or your grill) to high heat for 3 to 5 minutes. Add 2 tablespoon olive oil to the skillet. Remove the steaks from the oven and carefully place them in the hot skillet (or grill). Sear for 40 seconds, add 1 tablespoon of butter (only if searing in the skillet), and flip and sear the other side for another 40 seconds. You will need to do this in batches, depending on the size of your skillet.
- Place the steaks on a cutting board and, if desired, cut them into strips. Sprinkle each steak with coarse sea salt. Serve at once with the sauce drizzled over the top of each steak, or serve the sauce in a bowl at the table.Coarse sea salt
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
You can substitute any good steak for this recipe. Strip steak (NY / Kansas City) or Filet mignon, are both great options.
If the sauce gets done before the steaks are finished it may thicken a bit. If it feels too thick, simply add a splash or two of beef broth or cream and then lightly heat on the stove until heated through and to the desired consistency. The sauce will be thick, but still pourable.
Leftovers will keep, covered, in the fridge for up to 5 days. They make for amazing steak sandwiches (with a layer of the gorgonzola sauce)!
Nutrition
Calories: 745kcal | Carbohydrates: 14g | Protein: 55g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 249mg | Sodium: 491mg | Potassium: 957mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1309IU | Vitamin C: 10mg | Calcium: 172mg | Iron: 5mg