This is by far my most made steak meal for the last 15 years or so. It’s quick and easy, and the perfect combination of Ribeyes, Ciabatta and Mashed Potatoes.
This recipe is the ultimate answer to “steakhouse dinner at home.” It takes the classic ribeye—king of flavor due to its high fat content—and pairs it with the sharp, creamy tang of Gorgonzola. But the real star here isn’t just the beef – it’s the vehicle.
Instead of serving the steak alongside potatoes, we serve it over thick slices of seared ciabatta. As the steak rests and the cheese melts, those savory juices drip down into the toasted bread, creating a bite that is crunchy, meaty, and buttery all at once.
We usually serve with steakhouse prepared mashed potatoes to make it easier. I cook them for 3 minutes in the microwave and let them sit there until the steaks are done, then stir and cook for another 2-3 minutes.
Why I Love This Recipe
Flavor Contrast: The sharpness of the Gorgonzola (or blue) cheese cuts right through the richness of the ribeye marbling.
The “Trencher” Method: Serving meat over bread is an old-world technique. The bread acts as a sponge, ensuring not a drop of the expensive steak flavor is wasted.
Texture: The crunch of the pan-seared ciabatta provides necessary contrast to the tender beef and creamy cheese.
Ribeye Steaks over Gorgonzola Charred Ciabatta
Ingredients
- 2 12oz Ribeye Steaks
- 2 tbsp Chipotle Dry Rub
- Kosher Salt and Cracked Black Pepper
- 1 Loaf Ciabatta (Sliced thick on a bias.)
- 1 Wedge or container of Gorgonzola Cheese (Buy a wedge and crumble it yourself, or get it pre-crumbled. Gorgonzola Dolce offers a creamier, milder melt, while Gorgonzola Piccante offers a sharper bite. I prefer the Dolce version.)
- 3-4 tbsp High-Smoke Point Oil (Grapeseed or Avocado oil work best)<
- 2-3 tbsp Extra Virgin Olive Oil for the Ciabatta
Instructions
Prep the Ciabatta
- Cut the ciabatta in half on a bias (horizontally). Brush the ciabatta with olive oil, then sprinkle roughly 1-2 tsp of the chipotle rub and let it sink in.
Cooking the Steak
- Remove the steaks from the fridge 45 minutes before cooking. This brings them to room temperature, ensuring an even cook. Pat them completely dry with paper towels (moisture is the enemy of a good sear) and season both sides of each steak with 1 tsp of chipotle rub, salt and pepper. Use your hand or a spoon to rub it into the steak.
The Sear
- Heat a large cast-iron skillet over high heat on the grill. Add your oil to the pan. When the oil shimmers and just starts to smoke, carefully lay the steaks in the pan.Cook: Sear undisturbed for 3–4 minutes until a deep brown crust forms, then Flip.Cook to an internal temperature of 135℉ for a perfect medium once it's rested. Rest under a loose aluminum foil tent for 5-10 minutes to allow the juices to settle back into the steak.
While the steak is cooking
- Put the ciabatta face down on a medium burner on the grill. Let it get a nice sear, but don't overcook it or it'll dry out.
- Once it has a nice char to it, turn it over and add the gorgonzola to the face of each piece. A little gorgonzola goes a long way, so don't over do it, unless you want to. Let the cheese melt for a minute or two, it will continue to melt once you put the steak on top of it.
Finishing it up
- Once the steaks have rested, put the ciabatta pieces on the plate, steak on top of the bread and serve immediately with the mash potatoes if desired.
Notes
- Clean It While It’s Warm.
Don’t let the pan go completely cold. It is much easier to clean while the fats are still liquid. If it has already cooled, heat it on the stove on low for a minute. - Remove the Gunk (Choose Your Method)
The Wipe Down (Light Duty): If your steak didn’t stick, simply wipe out the excess grease with a paper towel. - The Hot Water Scrub (Medium Duty):
Rinse with hot water and scrub with a stiff brush or a chainmail scrubber.
A Note on Soap: It’s a myth that you cannot use soap. Modern mild dish soaps are fine for cast iron, but usually hot water and a stiff brush are enough. - The Salt Scrub (Heavy Duty):
If you have burnt-on steak bits, pour 1 cup of coarse Kosher salt into the pan. Use a folded paper towel to scour the pan with the salt. The salt acts as an abrasive to remove the food without damaging the iron. Dump the salt and rinse. - Dry It Completely (Crucial Step)
Never let cast iron air dry. Water is the enemy and will cause rust within minutes.
Wipe it dry with a towel.
Place the pan back on the stove over low heat for 2–3 minutes. This evaporates any invisible moisture trapped in the texture of the iron. - Oil and Store
While the pan is still warm (but safe to touch), pour a nickel-sized drop of neutral oil (vegetable, canola, or grapeseed) into the pan. Rub it around with a paper towel to coat the entire interior.
Buff it off with a fresh paper towel until the pan looks matte and dry, not shiny. You want a micro-layer of oil, not a sticky pool.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @thewoodfiredude on Instagram and hashtag it #gorganzola ribeye.