There’s almost nothing better than a good pan seared ribeye steak, rubbed with the most delicious seasoning and cooked to the perfect temperature. I say almost because this ribeye steak with gorgonzola cream sauce over the top was basically over the top… in the best way. Creamy, perky, and bursting with flavor in every bite.
Scroll to the bottom of the page to watch the final portion of the LIVE cook of this dish and another delicious Steak and Gorgonzola recipe from my friend Brad of Chiles and Smoke… and head over to check out his recipe here.
[su_note note_color=”#ffffff”]This slow cooker chicken taco recipe post is a sponsored post in partnership with one of our favorite brands, Omaha Steaks, which ships meats, sides and more right to your door! All thoughts and opinions are always 100% our own.[/su_note]
You know those recipes that sound delicious and look SO good, but you feel as though you don’t have the time to put it all together. This ISN’T one of those.
Pan Seared Ribeye Steak
Surprisingly, the entire dish came together in under 20 minutes, and I just wanted to keep eating. And don’t worry, if you happen to run out of steak for this gorgonzola cream sauce, you can dip bread in it, top pasta or use it however else your heart desires!
I’m using ribeye steaks from Omaha Steaks, as well as their signature seasoning as a rub, part of the packages that I love to stock our freezer with. The quality of their meat is high and Omaha Steaks carries a variety of cuts as well. I like to stock up on a variety and change up our meals and recipes!
Of course, you can cook your steak in the oven, on the grill, or however you prefer. Since I was already planning to make this creamy sauce on the stovetop, I decided to cook the steak right alongside.
You know how I love my cast iron skillet, and to get this steak to the perfect temp, I get the pan nice and hot, drizzle a little olive oil while I season the steak and set the steak right into that heat.
One thing I’ve heard about cast-iron is that it will naturally release the meat when it creates the perfect crust. The trick here is to let it set and not move it around for the first couple of minutes.
While the steak is starting to cook, I heat the butter in a saucepan and then saute the shallot for a minute before adding in heavy cream and then finally gorgonzola, salt and pepper to make a creamy, dreamy sauce.
- 2 Omaha Steaks ribeye steaks
- Ohama Steaks seasoning
- 1 Tbsp butter
- 1/2 shallot, minced
- 1/2 cup heavy cream
- 1/2 cup gorgonzola cheese
- salt and pepper to taste
- Heat cast-iron skillet over high heat. In the meantime, generously rub seasoning over steak. Drizzle olive oil in pan and place steak in the hot pan, reduce heat to medium.
- Don't move the steak around the pan, once a crust forms on the bottom, about 3-5 minutes, flip.
- Repeat for another 3-5 minutes, check the temperature, and remove from pan to let rest.
- In small saucepan, add butter and let it melt. Add in minced shallot and saute until tender.
- Add heavy cream to the saucepan and let reduce, stirring for about 2 minutes. Reduce heat and add in gorgonzola and salt and pepper to taste. Stir until cheese is melted and combined.
- Slice steak and pour sauce over steak.
For medium temperature on the steak, cook 8-10 minutes on each side.
Do you have a pan seared ribeye steak recipe that you love? Let me know in a comment below!