Rib Eye Steak With Gorgonzola Sauce Rib Eye Steak With Gorgonzola Sauce

Rib Eye Steak With Gorgonzola Sauce Image by: Angus Fergusson

The rib eye is a well-marbled cut of beef, making it one of the richest steaks out there. For the best flavour, it's worth a visit to your local butcher, who's sure to have the best quality available. Sitting down to this meal is a great reason to open that bottle of red you've been saving for a special occasion!

  • Prep time 25 minutes
  • Total time 25 minutes



Brush both sides of beef with oil; sprinkle with salt and pepper. In large cast-iron or ovenproof skillet, sear beef, turning once, for 4 minutes. Transfer to 475°F oven; roast, turning once, until instant-read thermometer inserted in centre reads 145°F for medium-rare, about 12 minutes. Transfer beef to cutting board; tent with foil to keep warm.

In same pan, melt butter over medium heat; cook shallot and thyme, stirring occasionally, until shallot is softened, about 4 minutes. Increase heat to high. Stir in wine, scraping up browned bits, until evaporated. Pour in broth; reduce heat to medium and simmer until sauce is beginning to thicken, about 2 minutes. Remove from heat; discard thyme. Stir in Gorgonzola until melted.

Remove and discard bone from beef. Thinly slice beef across the grain; divide among serving plates. Drizzle with sauce; top with arugula.

Tip from The Test Kitchen: To lightly season the arugula, sprinkle it with a pinch each of salt and pepper and drizzle with balsamic vinegar. Using your hands, pack the arugula into two small balls, then arrange over top of the beef.

Makes 2 to 4 servings.

Nutritional facts Per each of 4 servings: about

  • Sodium 424 mg
  • Protein 29 g
  • Calories 363
  • Total fat 25 g
  • Potassium 354 mg
  • Cholesterol 83 mg
  • Saturated fat 12 g
  • Total carbohydrate 1 g


  • Iron 22
  • Folate 6
  • Calcium 6
  • Vitamin A 6
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Lunch & Dinner

Rib Eye Steak With Gorgonzola Sauce