This Gorgonzola Crusted Ribeye is a great recipe to change up your steak dinner!
Indulge in the perfect fusion of bold flavors and tender textures with our Reverse Seared Gorgonzola Crusted Ribeye. This culinary masterpiece begins with a prime ribeye steak, seasoned to perfection and cooked slowly at a low temperature to ensure even doneness. The steak is then seared to achieve a caramelized, crispy crust that locks in the juices and flavor.
Servings 2-4 people
Prep time 10-15 minutes
Cook time 45-60 minutes
Ingredients
- 1 Tomahawk or cowboy ribeye
- 1 tablespoon of Salt, Pepper & Garlic Seasoning
- 1 tablespoon of BBQ Seasoning
- 1 cup of crumbled gorgonzola cheese (You can also use bleu cheese)
- ½ cup of melted butter
- ¼ cup of panko bread crumb
- 1 tablespoon of dried parsley
- 1 teaspoon of sriracha hot sauce
- Chopped Chives for Garnish
Instructions For Reverse seared Ribeye
Season Your Steak First, generously season your ribeye steak on both sides with SPG (Salt, Pepper, Garlic) seasoning. Let the steak sit seasoned for 30-45 minutes before cooking. This resting period allows the flavors to penetrate the meat, optimizing the flavor.
Prepare Your Smoker/Grill Meanwhile, set up your smoker or grill for a reverse sear. Preheat it to a temperature range of 225-250 degrees Fahrenheit(107°C-121°C).
Smoke the Ribeye Next, place your ribeye on the smoker or grill. Smoke it until the internal temperature reaches 110-115 degrees Fahrenheit(43°C-46°C). Slow cooking process ensures even doneness and a tender, juicy steak.
Sear the Steak Then, sear your steak on both sides until the internal temperature reaches 128 degrees Fahrenheit(53°C). This step creates a beautifully caramelized crust while maintaining a juicy, tender interior.
Gorgonzola Cheese Crust
Assemble the Gorgonzola Cheese Mixture While the steak is smoking, it’s time to prepare the gorgonzola crust. In a mixing bowl, combine crumbled gorgonzola cheese, panko bread crumbs, dried parsley, sriracha, and melted butter. Gradually add the melted butter as you mix until the cheese mixture becomes pasty.
Apply the Cheese Mixture Once the ribeye reaches the desired internal temperature, spread the gorgonzola cheese mixture over the top of the steak.
Broil to Perfection Then, place the steak in your oven set to broil. Broil until the cheese mixture becomes golden brown and bubbly.
Garnish and Rest After broiling, garnish your steak with freshly chopped chives. Let the steak rest for 5-10 minutes to allow the juices to redistribute.
Slice and Enjoy Finally, slice up your reverse seared gorgonzola crusted ribeye and enjoy!
This recipe is perfect for impressing your guests or indulging in a gourmet meal at home. The combination of the reverse sear method and the gorgonzola crust creates a steak that is both flavorful and tender.
This Gorgonzola cheese mixture is great on Filet Mignon as well
You can find a simple reverse sear walkthrough on my Youtube
I also like to pair this with Cheesy Garlic Bread
