Pan-Seared Rib-Eye Steaks with Chili-Gorgonzola Butter
Chef Curtis Stone's favorite ways to serve rib-eye steak, with the flavorful steak punched up with tangy-rich blue cheese butter
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.upscalelivingmag.com.
Ingredients
- 1 bone-in rib-eye steak (about 1 1/2 lb and 1 1/2 inches thick)
- 2 oz Gorgonzola cheese, crumbled, at room temperature, divided
- 4 tbs unsalted butter, at room temperature, divided
- 1/2 tsp chili powder
- 1 tbs olive oil
- 2 garlic cloves, bruised
- 3 fresh thyme sprigs
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