Pan-Seared Rib-Eye Steak with Chile–Gorgonzola Butter | James Beard Foundation
“Once you have the technique down, cooking a steak well is one of the best kitchen skills to have in your arsenal. This is one of my favorite ways to serve rib-eye, with the flavorful steak punched...
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.jamesbeard.org.
Ingredients
- 1 bone-in rib-eye steak (about 1 1/2 pounds and 1 1/2 inches thick)
- 2 ounces crumbled, room- temperature Gorgonzola cheese
- 4 tablespoons unsalted room- temperature butter, divided
- 1/2 teaspoon chile powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 garlic cloves, bruised
- 3 sprigs thyme
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