• Prep Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Ribeye With Gorgonzola And Caramelized Onion Sauce

  • Recipe Submitted by on

 Ingredients List

  • 4 yellow onions these are also known as sweet onions, vidalia work great.
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 oz pancetta chunks
  • Kosher salt and freshly ground black pepper
  • 1/4 cup Sherry
  • 1 cup heavy cream
  • 2 tsp fresh rosemary chopped
  • 2 green onions green and white parts, thinly sliced
  • 1/2 cup Gorgonzola cheese crumbled
  • 4 ribeye steaks about 1 1/2-inces thick, each
  • Coure sea salt for finishing


Pre-heat oven to 375 F.
Rub the onions with the oil and place them on a baking sheet.
Bake the onions for 40 minutes, rotating a couple time along the way.
When the onions are cool enough to handle, peel them and roughly cut them into slices.
In a large pan (a Dutch oven works well), heat the butter over medium-high heat.
Add the pancetta and cook until the fat has started to render, about 4 minutes.
Now, dump in the roasted onions, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Cook, stirring frequently, until the onion has begun to darken in color, about 20 minutes.
Pour in the Sherry and deglaze the pot by scraping up the browned bits on the bottom.
Cook until most of the liquid has cooked off, about 2 minutes.
Add the cream, rosemary and green onions and cook until slightly thickened, about 4 minutes.
Add in the Gorgonzola and stir until the cheese has melted and is smooth.
Meanwhile, cook the steaks either on your grill, or on the stove with a cast iron skillet or grill pan. About 4 minutes per side for medium rare.
Transfer the steaks to a carving board and let rest for 5 minutes,
Sprinkle some coarse sea salt over the top of the steaks.
Cut the steaks into diagonal slices.
Reheat the onion mixture and spoon onto plates and then top with steak slices.

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