Grilled Ribeye with Gorgonzola Butter
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For the Steak:
2 Ribeye Steaks about 11 ounces each
1 tablespoon oil
Salt & Pepper
1/2 cup butter, softened, unsalted
2 oz Gorgonzola cheese
2 green onions trimmed
1 glove garlic
1 teaspoon kosher salt
1/4 teaspoon pepper
To Cook the Steak:
Preheat grill on high, as hot as it will go. Season steaks heavily with salt and pepper, and let rest on counter for a half hour. Put a 12” cast iron pan on the grill, and heat for five minutes. Add oil to the skillet. Sear the steaks on the skillet 2-3 minutes a side until cooking until desired temperature. Pull steak off of grill and let rest with a generous dollop of Gorgonzola butter. Serve the steaks with a simple arugula salad, crusty bread, and grilled green onions.
For the Butter:
Place all ingredients in a food processor and blend to well combined. Place the butter in a big piece of plastic wrap and roll it into a log. Refrigerate for at least one hour before using, or over night