Ribeyes are a good choice for grilling as many people like the marbled effect of the meat and the fat that runs through it which gives it flavor. We are pretty much filet mignon types using Gene’s marinade but once in awhile it is fun to make a steak differently and this recipe is a hit mainly due to the Gorgonzola Sauce.
Grilled Ribeyes
- 4 (10 oz.) steaks
- 1 cup olive oil
- 2 tbsp. dry mustard
- 1 tbsp. Worcestershire sauce
- 1 tsp. garlic, minced
- 1 tsp. soy sauce
- 1 tsp. lemon juice
- 1/8 tsp. hot sauce
- salt and pepper to taste
Combine the marinade ingredients and marinate the steaks for at least 4 hours in the refrigerator.
Gorgonzola Sauce
- 1/4 cup butter for sauteeing onions
- 1/4 cup butter cut into pieces and chilled
- 1/2 small red onion, finely chopped
- 1-1/2 cups Madeira
- 3 cups beef stock
- 1 cup Gorgonzola cheese, crumbled
Saute the onions in the butter until lightly browned. Add Madeira, bring to a boil and continue cooking until liquid is reduced by half, approximately 15-20 minutes.
Add beef stock and return to a boil. Continue cooking until liquid is reduced by half again. Slowly add the chilled butter pieces. Add the cheese and mix well. Remove from the heat and set aside. I always make this sauce ahead of time and I do like to remove the onions before serving.
Preheat the grill 15 minutes on high. For medium cook the steaks about 10 minutes per side; for medium rare cook the steaks about 7 minutes per side using a electric grill. Let rest 10 minutes before serving.
Serve with the sauce and extra cheese. A baked potato always goes well with a good steak. Rub oil over the potato (skin on), wrap in foil and cook on high for about 1 hour, turning once.
