Cooking Boneless Rib-Eye Steak With Gorgonzola Cheese

Rather than making an already luxurious meat overly rich, Gorgonzola lends a contrasting pungency to boneless ribeye steak. The easily-melting blue cheese variety is a traditional cheese topping for steak, whether as a sauce, a buttery spread or to create a crispy crust. Choose Italian Gorgonzola whenever possible -- this imported variety is milder and less crumbly than domestic versions, though it still provides plenty of bite. Each Gorgonzola topping goes on after the steak is fully cooked. Boneless ribeyes take especially well to pan-searing or grilling, cooking within 10 to 12 minutes with either cooking method.

Things You'll Need

Olive oil or vegetable oil
Spatula
Cooking thermometer

Rimmed baking sheet
Serving platter

Snappy Sauce

Cook the boneless ribeye steaks on an oiled grill, or in a pan with a small amount of oil, for about 5 minutes per side. Remove the steaks from heat when the internal temperature reaches at least 110 degrees Fahrenheit for rare steak, or 130 degrees F for medium-rare steak. Set the steak on a baking sheet to rest.
Heat a spoonful each of butter and olive oil in a skillet set to medium-high.
Cook a few handfuls of chopped mushrooms until they are soft, and then add equal parts Gorgonzola and sherry until all of the ingredients are incorporated and heated through.
Whisk in a spoonful of sour cream, and season the sauce with salt and pepper.
Put the steaks on a serving platter. Spoon the Gorgonzola sauce over individual ribeye steaks, and serve.

Buttery Blue

Mash together equal parts room temperature butter and Gorgonzola cheese with a fork. Add in seasonings, such as salt, pepper, parsley and citrus zest. Let this Gorgonzola spread chill for at least 1 hour.
Cook the boneless ribeye steaks on an oiled grill, or in a pan with a small amount of oil, for about 5 minutes per side. Remove the steaks from heat when the internal temperature reaches at least 110 degrees Fahrenheit for rare steak, or 130 degrees F for medium-rare steak. Set the steak on a baking sheet to rest.
Put the rested steaks on a serving platter. Scoop a spoonful of the Gorgonzola spread on top of each cooked steak, and serve.

Crispy Crust

Cook the boneless ribeye steaks on an oiled grill, or in a pan with a small amount of oil, for about 5 minutes per side. Remove the steaks from heat when the internal temperature reaches at least 110 degrees Fahrenheit for rare steak, or 130 degrees F for medium-rare steak. Set the steak on a baking sheet to rest.
Preheat the broiler.
Mix together 2 parts Gorgonzola and 1 part bread crumbs, as well as a spoonful of chopped fresh herbs.
Divide the Gorgonzola mixture among the steaks. Smear the spread evenly over the top of the steaks.
Set the baking sheet under the broiler for 2 minutes, or until the cheese browns.
Remove the Gorgonzola-crusted steaks from the broiler. Once they've rested, set them on a platter and serve.

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