Reverse-Sear Ribeye with Gorgonzola Sauce

If you’re looking for a dish with true “wow” power, this is it.

Enjoying a “special occasion” meal with that special person (or persons) is even better when it’s made from scratch in your very own kitchen. The reverse-sear method will give you a perfectly cooked steak every single time. We love to serve this with roasted balsamic potatoes and simmered green beans.

How To Make Reverse-Sear Ribeye with Gorgonzola Sauce

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The Ingredients You Will Need

This is one of those extra-special dinners that you may want to consider spending a little extra on the steak. If not, look for a nicely marbled cut of beef, but not too fatty. Here’s what you’ll need to have on hand:

Ribeye – We recommend going with a Prime cut rather than Choice. Click here to learn more.
Seasonings – Salt and pepper is all you need.
Pancetta – Cubed, usually found near the deli/prepared food section of you supermarket. You could also go with chopped prosciutto or even chopped bacon.
Oil – Olive oil, or extra virgin.
Butter – Unsalted.
Onions – 2 large yellow (or white) or 3 medium onions, thinly sliced.
Sherry – Dry is best. If you don’t want to cook with wine, simply omit this from the recipe.
Cream – Heavy, whipping, double cream is recommended. Half and half can be substituted.
Rosemary – Fresh is always best.
Green onions – Also known as scallions. Use the white parts up through the pale green. Chopped.
Gorgonzola – Crumbled. Blue cheese is a great substitution.
Coarse sea salt – For garnish, optional.

EXPERT TIP: For the sherry, the following are wonderful options: Fino, Manzanilla, Amontillado, or Oloroso. We have substituted Madeira and it is wonderful, too. You can also substitute a dry white wine. If you don’t want to cook with wine, simply omit it.

Tips for Doing a Perfect Reverse-Sear Ribeye

Choose the Right Cut – Select a thick cut of steak, such as ribeye, sirloin, or filet mignon, ideally at least 1.5 to 2 inches thick. Thicker cuts are ideal for the reverse-sear method, as they allow for a perfectly cooked interior while achieving a beautifully seared crust.

Low and Slow Cooking – Start by cooking the steak in an oven or grill at a low temperature (around 225°F or 107°C) until it reaches an internal temperature about 10-15°F below your desired doneness. This gentle cooking method ensures even doneness throughout the steak without overcooking the outer layers.

Sear at High Heat – Once the steak reaches the desired internal temperature, remove it from the oven and let it rest for a few minutes. Then, sear the steak in a hot cast-iron skillet or on a grill over high heat for 1-2 minutes per side to develop a flavorful, caramelized crust.

Finish with Coarse Salt – Just before serving, sprinkle with finishing salt, such as coarse sea salt, to enhance the flavor and add a delightful crunch.

EXPERT TIP: Be sure to turn the heat off before stirring in the cheese. The sauce can be prepared in advance, but it will thicken as it rests. If you want a more spreadable sauce, reheat it and a few dashes of beef broth or more cream.

How To Serve

After you’ve seared the steaks over high heat, they are ready to be served. No need to let the steaks rest.

We like to slice the steak into strips and then drizzle some of the sauce over the top.

If desired, you can leave the steak unsliced and serve the sauce in a vessel at the table and let guests add as much (or as little) as they want.

EXPERT TIP: It’s critical that your skillet (or grill) is very hot before you sear the steaks. We heat our cast-iron skillet for about 5 minutes and then add the oil, and then the steaks. Use the back of a wooden spatula or spoon to press down on the steaks so they brown evenly.

Other Amazing Steak Recipes to Try

If you love a good steak as much as we do, you are going to flip for the following recipes! They are a beef lovers’ dream come true!

• Filet Mignon with Bordelaise Sauce
• Sous Vide Skirt Steak with Chimichurri Sauce
• Argentine-Style Stuffed Flank Steak
• Steak au Poivre
• Grilled Tri-Tip with Santa Maria Salsa
• Classic Steak and Eggs with Blistered Tomatoes
• Bistecca alla Firentina (Porterhouse)
• Steak Pizzaiola

These are all epic in their own way. But, in the meantime, isn’t this masterpiece calling your name?

We come from the school of thought that if a steak is good enough, it doesn’t need a sauce.

Well, that was before we came up with this creamy gorgonzola sauce.

The reverse sear guarantees a perfectly juicy and tender steak. The sauce takes it to another level. Every bite is a steak lover’s dream come true!

Ready to make a steak dinner that will rival the best steakhouse in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Reverse-Sear Ribeye with Gorgonzola Sauce

This is one of those "special" occasion dishes. The method of reverse-sear guarantees a perfectly juicy, tender steak every single time. The gorgonzola sauce with caramelized onions puts it over the top. For an extra-special dish, get Prime cuts of ribeye, about 1½-inch thick from your local butcher. Epic!

5 from 2 votes

Print Pin Rate

Course: Entree

Cuisine: American

Keyword: Gorgonzola sauce, how to reverse-sear a steck

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 4 people

Calories: 745kcal

Author: Kris Longwell

Equipment

• baking sheet with baking rack
• Digital thermometer this is critical
• Large skillet cast-iron or non-stick are both excellent

Ingredients

• ▢ 4 ribeye steaks about 1½" thick, each
• ▢ salt and pepper
• ▢ 2 tbsp olive oil
• ▢ 4 oz pancetta cubed
• ▢ 2 tbsp unsalted butter
• ▢ 4 medium yellow onions thinly sliced, or 2 large onions
• ▢ ¼ cup Sherry
• ▢ 1 tbsp rosemary fresh, chopped
• ▢ 3 green onions white and pale green parts, thinly sliced
• ▢ 1 cup heavy cream
• ▢ ½ cup Gorgonzola cheese crumbled
• ▢ Coarse sea salt for finishing

Instructions

• Preheat oven to 215°F.
• Liberally season the steaks all over with salt and pepper. Place on a baking rack on a baking sheet. Place in the oven and cook until the desired doneness: 115°F for medium-rare, 125°F for medium, 135°F for medium well. A digital thermometer ensures correct internal temperature. Cook time is typically between 50 to 70 minutes. The steaks will rise in temperature another 10 degrees when you sear them in a hot skillet or on a hot grill.
  4 ribeye steaks, salt and pepper
• Once the steaks go in, start on the sauce. Heat the oil over medium heat in a large Dutch oven or skillet. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.
  2 tbsp olive oil, 4 oz pancetta
• Add the butter to the pan and stir until melted. Add the onions and sauté until caramelized and dark brown, about 30 to 40 minutes.
  2 tbsp unsalted butter, 4 medium yellow onions
• Add the Sherry and cook, stirring often, until most of the liquid has evaporated, about 2 minutes. Stir in the pancetta, rosemary, green onions, and heavy cream. Cook, stirring often, until slightly thickened, about 2 minutes.
  ¼ cup Sherry, 1 tbsp rosemary, 3 green onions, 1 cup heavy cream
• Turn off the heat and stir in the Gorgonzola until melted.
  ½ cup Gorgonzola cheese
• Heat a skillet (or your grill) to high heat for 3 to 5 minutes. Add 2 tbsp olive oil to the skillet. Remove the steaks from the oven and carefully place them in the hot skillet (or grill). Sear for 40 seconds, add 1 tbsp of butter (only if searing in the skillet), and flip and sear the other side for another 40 seconds. You will need to do this in batches, depending on the size of your skillet.
• Place the steaks on a cutting board and, if desired, cut them into strips. Sprinkle each steak with coarse sea salt. Serve at once with the sauce drizzled over the top of each steak, or serve the sauce in a bowl at the table.
  Coarse sea salt

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 

You can substitute any good steak for this recipe. Strip steak (NY / Kansas City) or Filet mignon, are both great options. 

If the sauce gets done before the steaks are finished it may thicken a bit. If it feels too thick, simply add a splash or two of beef broth or cream and then lightly heat on the stove until heated through and to the desired consistency. The sauce will be thick, but still pourable. 

Leftovers will keep, covered, in the fridge for up to 5 days. They make for amazing steak sandwiches (with a layer of the gorgonzola sauce)! 

Nutrition

Calories: 745kcal | Carbohydrates: 14g | Protein: 55g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 249mg | Sodium: 491mg | Potassium: 957mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1309IU | Vitamin C: 10mg | Calcium: 172mg | Iron: 5mg

Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This was originally published in January 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous video in November, 2024.