This Ribeye with Gorgonzola and Caramelized Onion Sauce recipe is one to pull out when you’re ready for a really “special” dinner. Valentine’s dinner comes to mind, or an anniversary, or really any excuse to have a killer good steak with a sauce that is over the moon good.
Wow, just wow.
The ingredients in this recipe are some of our all-time favorites.
Of course, the marbleization in the ribeye ensures an incredibly flavorful steak. And the sauce, oh, boy, let’s talk in a bit about that sauce.
Just look at that steak!!
Okay, let’s talk sauce.
There is just something so transcendent about roasted onions that are then caramelized. The onions’ natural sweetness is brought in such a delicious way and then cooked down to perfection. Roast them in the oven, and then once they’ve cooled enough to handle, pull off the skins and roughly slice.
I just love the way it makes the house smell as they are roasting.
Now, add the roasted sweet onions into a large pot (a Dutch oven works perfectly) where you’ve cooked up some chopped pancetta.
Things are about to get crazy good.
Now, comes in the rosemary, scallions, cream and gorgonzola cheese. At this point, you’re going to want to take a taste. You may need to adjust some seasoning, but mostly, you’re going to need to take a taste to just behold how amazing this sauce really it.
Okay, let’s get back to the steak, shall we? We love ribeye, but a nice strip steak, or even filet mignon, would work nicely here.
And of course, you can fire up your grill and cook to your own liking. Or, you can get a cast iron skillet piping hot and sear them in your kitchen. I love using my grill pan (see link below to easily order one for yourself!).
Don’t have a grill pan? They are not expensive, and I use ours ALL THE TIME!! Love it! Click here to order one today!
This perfectly cooked steak matched against this through-the-roof good gorgonzola and caramelized onion sauce just doesn’t get much better.
Share this with someone who holds a special place in your heart, and he or she will love you even more than they did before. It’s that good!
Well, since we’re talking steaks, have you seen our recipe for Filet Mignon with Bordelaise Sauce?. It is amazing!
But for now, go and make this incredible Ribeye with Gorgonzola and Caramelized Onion recipe!
Ribeye with Gorgonzola and Caramelized Onion Sauce
- Grill pan
- 4 yellow onions these are also known as sweet onions, vidalia work great.
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 oz pancetta chunks
- Kosher salt and freshly ground black pepper
- 1/4 cup Sherry
- 1 cup heavy cream
- 2 tsp fresh rosemary chopped
- 2 green onions green and white parts, thinly sliced
- 1/2 cup Gorgonzola cheese crumbled
- 4 ribeye steaks about 1 1/2-inces thick, each
- Coure sea salt for finishing
- Pre-heat oven to 375 F.
- Rub the onions with the oil and place them on a baking sheet.
- Bake the onions for 40 minutes, rotating a couple time along the way.
- When the onions are cool enough to handle, peel them and roughly cut them into slices.
- In a large pan (a Dutch oven works well), heat the butter over medium-high heat.
- Add the pancetta and cook until the fat has started to render, about 4 minutes.
- Now, dump in the roasted onions, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Cook, stirring frequently, until the onion has begun to darken in color, about 20 minutes.
- Pour in the Sherry and deglaze the pot by scraping up the browned bits on the bottom.
- Cook until most of the liquid has cooked off, about 2 minutes.
- Add the cream, rosemary and green onions and cook until slightly thickened, about 4 minutes.
- Add in the Gorgonzola and stir until the cheese has melted and is smooth.
- Meanwhile, cook the steaks either on your grill, or on the stove with a cast iron skillet or grill pan. About 4 minutes per side for medium rare.
- Transfer the steaks to a carving board and let rest for 5 minutes,
- Sprinkle some coarse sea salt over the top of the steaks.
- Cut the steaks into diagonal slices.
- Reheat the onion mixture and spoon onto plates and then top with steak slices.