Curtis Stone’s Recipe for Grilled Rib-Eye Steaks With Gorgonzola Butter Is ‘Pretty Special’

Curtis Stone Shares a Recipe for Grilled Rib-Eye Steaks with Gorgonzola Butter: ‘It’s Pretty Special’
Curtis Stone

Curtis Stone is a bit of a beef expert. The celebrity chef, who recently launched an Angus Pure Beef Collection with HSN, began his career in a butcher shop and now owns a meat restaurant and butcher shop in Los Angeles called Gwen, making him an authority on red meat.

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“Grass-fed beef is a huge favorite of mine, and we were sort of talking about how you can innovate that business and make it more user-friendly,” he tells Us Weekly of his new collection, which includes various cuts of steak as well as pre-seasoned ground meat. “The complication for most people is: Do they have the right spices? Do they have the right amount of them? Are they fresh and in date? Do they taste good? We tried to take some of that guess work out of it and pre-season the meat.”

Though the Australian-born cook’s collection has ground beef covered, preparing a steak can be a bit more complicated. To cook a steak just right, Stone, 42, advises home cooks to pay attention to the thickness of the meat and the heat of the grill. “I try to cook my steaks for maybe 60 to 90 seconds on either side, and then you can pull it off and let it rest. Just let it rest off the heat for five minutes, and then return it to the grill and do the same thing,” he explains. “That’s how you get that beautiful, even pinkness through your steak, and of course giving it that last rest before cutting into it is really key.”

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Considering the rib-eye is his “favorite cut,” it’s no surprise that Stone has a satisfying recipe for grilled rib-eye steaks with Gorgonzola butter to share.

“It’s so easy. Get [the steak] really preheated, I can’t stress that enough, that’s really important,” Stone tells Us of the crucial first step. “You can even let the steak temper come up to sort of room temperature for half an hour before you cook it. Then season the steak in a hot pan.”

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Even though the “impressive” Gorgonzola butter, which can be made up to one day ahead, sounds complex, Stone says that’s simple, too, and adds a rich acidity to the steak. “Blue cheese is quite salty, which is nice with the meat,” he explains. “We think of blue cheese as just rich, but it does have that nice balance, which is what makes it so good. When you balance that over a steak it’s pretty special.”

Check out the complete recipe below:

Curtis Stone Shares a Recipe for Grilled Rib-Eye Steaks with Gorgonzola Butter: ‘It’s Pretty Special’
Curtis Stone’s Grilled Rib-Eye Steak

Grilled Rib-Eye Steaks With Gorgonzola Butter

Makes 6 servings

INGREDIENTS:

• 4 oz Gorgonzola cheese, crumbled, at room temperature
• 4 tbsps unsalted butter, at room temperature
• 1 tsp chili powder
• 6 boneless rib-eye steaks
• 2 tbsps olive oil

INSTRUCTIONS:

  1. In medium bowl, gently stir cheese, butter and chili powder together. Season with salt and pepper.
  2. Prepare grill for medium-high heat.
  3. Coat steaks with oil and season with salt and pepper.
  4. Grill steaks, turning them over every 2 minutes, for a total of about 8 minutes, or until instant-read thermometer inserted horizontally into center of steak reads 130 degrees for medium-rare doneness. Transfer to platter and let rest 3 minutes.
  5. Dollop Gorgonzola butter atop steaks and serve.

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