Reverse Seared Steak with Gorgonzola Butter

gorgonzola cheese

🥗Healthier: feta cheese

💰Cheaper: blue cheese

Feta provides a tangy flavor with fewer calories.

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken is lower in fat, while pork is often more affordable.

Season both sides of the rib-eye steaks generously with salt and black pepper.

Place the seasoned steaks on a sheet tray lined with parchment paper and a rack.

Bake the steaks in the oven at 225°F (107°C) for about 1 hour until they reach an internal temperature of 100 to 110°F (38 to 43°C).

In a medium-sized bowl, combine softened unsalted butter with BelGioioso creamy Gorgonzola cheese and chopped chives, seasoning with salt and pepper.

Mix the butter and cheese together until well combined and set aside.

Heat a large frying pan over high heat and add olive oil, garlic cloves, fresh thyme sprigs, and a little unsalted butter.

Add the steaks to the frying pan and sear for about 3 to 4 minutes until golden brown, then flip and cook for another 1 to 2 minutes.

Remove the steaks from the pan and serve with baked potatoes and roasted garlic, topped with creamy Gorgonzola butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens