Recipe: Chef Curtis Stone Rib-Eye Steak

Pan-Seared Rib-Eye Steaks with Chili-Gorgonzola Butter.

Chef Curtis Stone  at Gwen shares his  favorite rib-eye steak recipe, with the flavorful steak punched up with tangy-rich blue cheese butter. He loves serving this over green beans.


Serves: 2 to 3

Prep Time: 10 minutes

Cook Time: 15 minutes

Make-Ahead: Butter can be made up to 1 day ahead, covered, and refrigerated; bring to room temperature before using.


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



  1. Leave steak at room temperature for 30 minutes before cooking. In medium bowl, gently stir Gorgonzola cheese, 2 tbs butter, and chili powder. Season with salt and pepper. Set Gorgonzola butter aside.
  2. Preheat the Curtis Stone 10-inch Fry Pan over medium-high heat. Pat steak dry with paper towels and season generously with kosher salt and freshly ground black pepper.
  3. Add oil to hot pan and then steak. Cook 5 minutes, or until dark brown and caramelized on bottom. Turn steak over and cook for 2 minutes. Reduce heat to medium-high. Add remaining 2 tbs butter, garlic, and thyme to pan. Cook steak, using a spoon to baste melted butter over steak as it cooks, for about 5 minutes, or until an instant-read thermometer inserted horizontally into center of steak reads 130°F for medium-rare. Transfer to plate to rest 5 minutes.
  4. Top steak with some Gorgonzola butter. Cut steak across grain into 1/2-inch-thick slices and serve with remaining Gorgonzola butter.

Bon Appetit

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