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Ribeye steaks with gorgonzola butter

Chef, Lenny Redé
Wine Pairings:  

Nothing says summer more than a big steak grilled over an open fire. Few wines pair better than a Washington State Cabernet. The rich fattiness of the ribeye helps to keep the tannins in check; in fact, the tannin molecules soften the fat in the meat and work to release more of the flavor. At the same time, the fat lessens the astringency of the wine, making it taste smoother and less bitter while bringing out more of its fruity flavors. Topped with a simple and delicious gorgonzola butter, some local grilled asparagus, and roast potatoes – you have a simple yet elegant summer supper.  

Ingredients

Steak
  • 1 each 2 pound (1 ½” – 2” thick) ribeye steaks 
  • ¼ cup olive oil, plus more for serving
  • sea salt
  • black pepper, freshly ground 
Gorgonzola Butter
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 4 ounces Gorgonzola cheese
  • salt and pepper
  • rosemary sprigs
For Serving
  • lemon wedges
  • arugula
  • 1 pound roasted potatoes
  • grilled asparagus

Steps

1.

Place the rosemary and steak in a large bowl and drizzle with olive oil. Let the steak rest outside the refrigerator for at least an hour before cooking.

2.

In the bowl of a food processor, combine the soft butter and gorgonzola cheese.

3.

Prepare a charcoal or gas grill for direct grilling over high heat (450 -500F).

4.

Using tongs, lay the steak over the hottest part of the fire, cook for 5 to 7 minutes. Turn the steak and sprinkle it with salt. Cook on the second side until browned, 5 to 7 minutes more. Remove the steak when the center reads 130 degrees for medium rare.

5.

Remove the steaks to a carving board and rest for at least 5 minutes before carving.

6.

Cut the steak into 1/2-inch slices. Arrange the meat on a platter. Garnish with lemon wedges and arugula and have more sea salt and pepper available at the table. Serve with roasted potatoes and grilled asparagus

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.