Pan-Seared Ribeye with Gorgonzola Cream Sauce

This was maybe one of the best main dishes I have ever made! I had never pan-seared my own steak before, so I was SUPER proud of myself.

It was so funny, because I decided to pan-sear the steak in my large cast-iron skillet. You have to get the skillet super hot in the oven, then put it on high on the stove for 5 minutes before you actually put the steak on. My skillet started smoking so badly, I set the smoke alarm off! My kitchen was SO smoky!

Anyway, lets start off with the Gorgonzola Cream Sauce.

What You’ll Need

1 shallot, minced

1/4 lb. Gorgonzola Cheese, shredded

1 cup Heavy Cream

Butter

Salt and Pepper, to taste

Directions

Start off by melting your butter, then sauté the minced shallots until tender. Add in the heavy cream, and stir pretty constantly until reduced by half. Add in the gorgonzola and whisk until smooth.  Salt and pepper, to taste. Keep warm until ready to serve! This is heavenly!!

Next Comes the Pan-Seared Ribeye.

What You’ll Need

Ribeye ( I like bone-in)

Salt, for seasoning

Olive Oil, for drizzling

Directions

Heat a cast iron skillet to temperature in a 500 degree oven. Then place on the stove on high for approximately 5 minutes. Lightly coat the steak in salt and olive oil on both sides. Put the steak in the middle of the hot skillet, and flip after 30 seconds. Once 30 more seconds has elapsed, throw the steak in the hot oven for 2 minutes. Flip again, and cook for two more minutes (this cooks the steak to a perfect medium-rare). Cook a little longer on each side if you prefer more of medium cook.

Put the steak on a rack to rest for approximately 10 minutes, or as long as desired.

Lastly, slice the steak into thin strips and drizzle on the gorgonzola cream sauce. Drool, and enjoy!!

Parker

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