RIBEYE STEAKS WITH GORGONZOLA AND BALSAMIC GLAZE
This is my husband's and my 4 year old daughter's favorite dinner. For special occasions I butterfly the steaks open to make them into a heart shape. I serve this with oven roasted parmesan crusted potatoes and broccoli.
Provided by Cindy Rieber
Categories Beef
Time 2h
Number Of Ingredients 6
Steps:
- 1. Brush each steak with olive oil then liberally season with steak seasoning.
- 2. Heat a non-stick skillet over medium-high heat. Place steaks into hot pan, sear well on top, bottom and edges. Cook for 4 minutes on each side. Turn heat off. Turn broiler on.
- 3. Sprinkle the tops of each steak with the crumbled gorgonzola cheese.
- 4. Place under broiler for 1 - 2 minutes to slightly melt the cheese and it turns a light brown.
- 5. Remove to warmed plates. Drizzle steaks with the balsamic glaze.
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