Few things compare to a perfectly grilled ribeye steak, and this quick, creamy gorgonzola sauce elevates it even further. The steaks are dry-rubbed, grilled to your preferred doneness, and finished with a luscious gorgonzola-parmesan cream — an easy recipe that’s sure to become a family favorite.
This post is sponsored by the Ohio Beef Council; all opinions are my own. Thanks for supporting beef farmers!
I’m still learning the grill, and I was so proud when I cut into these steaks after a few trial runs. With a little practice you’ll learn how hot to heat your grill for ideal sear lines and still hit the perfect center. If I can turn out juicy ribeyes with this sauce, you can too.
Why We Love This Grilled Ribeye + Gorgonzola Sauce
- Simple to prepare: Season the steaks, grill, and whisk together a creamy sauce — minimal fuss, maximum flavor.
- High in protein: Beef is a rich source of protein; a typical cooked serving delivers a substantial amount to support a balanced meal.
- Next-level pairing: A rich, tangy gorgonzola sauce pairs beautifully with the steak’s char and juiciness for a restaurant-quality finish at home.
Ingredient Notes
- Choosing your ribeye: Look for even marbling throughout the steak. Fat along the edge adds flavor and keeps the steak tender as it melts during cooking. If you can find prime grade, that’s ideal; choice is the next best option.
- Boneless vs. bone-in: This recipe is written for boneless ribeye. Bone-in steaks will take longer to cook; you can still use them but adjust cooking time or use a two-zone grilling method.
- Cheese choice: Use crumbly gorgonzola (not the soft spreadable kind) for the best texture in the sauce.
Recipe Variations
- Swap the dry rub: Use your favorite steak rub if you prefer. The listed blend is simple and flavorful, but any favorite rub will work.
- Change the cheese: Blue cheese can substitute for gorgonzola. For a milder, cheesy option, omit the gorgonzola and add extra parmesan for a garlic-parmesan cream sauce.
Step-By-Step Instructions
Step 1: About 1 hour (or longer) before grilling, whisk together the dry rub ingredients.
Step 2: Pat the steaks dry, sprinkle the rub generously on both sides and rub into the meat. Cover and chill until about 20–30 minutes before grilling.
Step 3 (Make the Sauce): Just before grilling, melt 2 Tbsp butter over medium-low heat in a small saucepan. Add minced garlic and cook about 1 minute until fragrant. Stir in 3/4 cup heavy cream and simmer gently for about 5 minutes, bubbling lightly.
Step 4: Reduce heat to low and whisk in 1/3 cup gorgonzola crumbles, 2 Tbsp grated parmesan, 1/2 tsp Dijon, and salt and pepper to taste. Whisk until smooth and slightly thickened, then stir in 1 Tbsp chopped parsley. Keep covered and warm.
Step 5 (Grill the Steaks): Preheat the grill to medium-high (about 450°F–500°F). Clean and oil the grates. Grill the steaks over direct heat about 5–6 minutes with the lid closed, then flip and continue 4–7 minutes until your desired doneness.
Step 6: Remove the steaks when they are about 5°F under your target temperature (they’ll rise while resting). Let rest about 5 minutes, then serve with a spoonful of warm gorgonzola sauce and a sprinkle of chives if desired.
Ribeye Steak Cook Times
For steaks 1–1½ inches thick, these times are a general guide. Grills vary, so keep an instant-read thermometer handy and pull steaks about 5°F before target doneness.
- Rare (125°F): 3–4 minutes per side
- Medium-Rare (135°F): 4–5 minutes per side
- Medium (145°F): 5–6 minutes per side
- Medium-Well (155°F): 6–8 minutes per side
- Well-Done (165°F): 7–9 minutes per side
Recipe Tips
- Marinate with the rub: Let the steaks sit with the dry rub at least 30 minutes, ideally 1–2 hours, for deeper flavor.
- Don’t overcook: Remove steaks before they reach your final target temperature; carryover heat will finish them during resting.
Storage
Steak is best served immediately, but leftovers can be refrigerated for 3–4 days (tightly wrapped) or frozen for up to 2 months (double wrapped). The gorgonzola sauce will keep in an airtight container in the refrigerator for about 3 days.
What to Serve With This Recipe
This steak pairs well with roasted or mashed potatoes, mac and cheese, or a bright salad. Seasonal vegetable sides like roasted Brussels sprouts or parmesan green beans also complement the rich sauce and beef.
Other Steak Recipes
Grilling Recipes
Grilled Steak Kabobs with Cilantro Chimichurri
Grilling Recipes
Grilled Flank Steak Salad
Air Fryer
Air Fryer Steak Bites
Beef Recipes
Cilantro Lime Flat Iron Steak Fajitas
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Grilled Ribeye Steaks with Gorgonzola Sauce
Ingredients
For the Steaks
- 2 boneless ribeye steaks (about 1½-inch thickness), 1–1¼ lb each
- ¾–1 tsp sea salt
- 1 tsp pepper
- ¾–1 tsp garlic powder
- ½ tsp dried parsley
- ½ tsp thyme
- ½ tsp paprika
- ½ tsp onion powder
Gorgonzola Sauce
- 2 Tbsp salted butter
- 2 garlic cloves, minced
- ¾ cup heavy cream
- ⅓ cup gorgonzola cheese crumbles
- 2 Tbsp freshly grated parmesan cheese
- ½ tsp Dijon mustard
- Salt and pepper to taste
- 1 Tbsp chopped fresh parsley
- Chopped chives, optional for serving
Instructions
- Prep the steaks: About 1 hour (or more) before grilling, whisk together the dry rub. Pat steaks dry, apply the rub generously on both sides, cover and chill until about 20–30 minutes before grilling.
- When ready to grill, preheat the grill to medium-high (about 450°F–500°F) and let the steaks come to room temperature for about 20 minutes.
- Make the gorgonzola sauce: In a small saucepan over medium-low heat, melt butter. Add garlic and cook 1 minute until fragrant. Stir in heavy cream and simmer gently about 5 minutes. Reduce heat to low and whisk in gorgonzola, parmesan, Dijon, and salt and pepper. Remove from heat when smooth and slightly thickened, stir in parsley, and keep covered and warm.
- Grill the steaks: Clean and oil the grates. Grill steaks over direct heat about 5–6 minutes with the lid closed. Flip and grill another 4–7 minutes until desired doneness. If a steak doesn’t release easily from the grill, wait longer before flipping.
- Suggested cook times: Medium-Rare (135°F): 4–5 minutes per side; Medium (145°F): 5–6 minutes per side; Medium-Well (155°F): 6–8 minutes per side; Well-Done (165°F): 7–9 minutes per side.
- Remove steaks when they are about 5°F under your target temperature and let rest about 5 minutes. Serve with gorgonzola sauce and garnish with parsley and chives.
Notes
You can make the gorgonzola sauce after grilling if you prefer. For thicker steaks (around 2 inches), sear over direct heat and finish on indirect heat until desired doneness. Store leftovers in the refrigerator for 3–4 days or freeze steaks up to 2 months; sauce keeps about 3 days refrigerated.
Nutrition
Calories: 725 kcal, Carbohydrates: 3 g, Protein: 50 g, Fat: 57 g, Saturated Fat: 30 g. Nutrition information is an approximation.