Seared Rib Eye with Gorgonzola Basil Butter Recipe

Seared Rib Eye Plated
Seared Rib Eye Plated
Seared Rib Eye Plated

Seared Rib Eye with Gorgonzola Basil Butter Recipe

It’s moments like this when you think “Deprived? All those crazy people think I’m deprived?

Gorgonzola Basil Butter Recipe

Gorgonzola Basil Butter


Seared Rib Eye with Gorgonzola Basil Butter Recipe

Seared Rib Eye Searing

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It’s moments like this when you think “Deprived? All those crazy people think I’m deprived?

  • Author: Dana Carpender
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 4 8-ounce servings 1x
  • Diet: Diabetic


Units Scale
  • 1/2 stick butter, softened
  • 1/4 cup crumbled Gorgonzola cheese or other mild blue cheese
  • 1 small clove garlic, crushed
  • 1 tablespoon chopped fresh basil
  • 1 dash Tabasco sauce
  • 2 pounds beef rib eye steak, 1 1/2” thick
  • 1/2 tablespoon olive oil
  • Montreal Steak Seasoning, or similar seasoning (optional)
  • 1/2 tablespoon bacon grease or other fat


  1. Put the butter, Gorgonzola, and crushed garlic in your food processor, and run till they’re well-blended. Add the basil and Tabasco, and pulse to mix in, but quit while you still have nice flecks of basil. All of this can be done in advance.
  2. If you want to be fancy, form the butter into a roll about 1½ in diameter, wrap in foil, and refrigerate. Then you can slice nice pats of Gorgonzola Basil Butter to melt on your steaks. I confess, however, that I simply scooped mine out of the food processor and onto the steak.
  3. Okay, dinnertime has rolled around. Put your big, heavy skillet over the highest heat your stove can muster. Let it get good and hot while you…
  4. Rub either side of your steak with olive oil. Sprinkle lightly with the steak seasoning, or just salt and pepper if you prefer.
  5. Melt the bacon grease in your skillet, and slosh to cover the bottom. Throw in your steak, and set a timer for 4-5 minutes. (This is approximate, and will vary with how hot a burner your stove has.)
  6. Flip your steak, and give it 4-5 minutes on the other side. With my stove, this yielded a steak that was well-seared on the outside, yet pink clear through — not red, pink. Perfect medium-rare.
  7. Remove the steak from the skillet, and let it sit a few minutes before cutting into portions. Top each portion with a generous dollop of steak butter before serving.


  • Serving Size: 8 ounce
  • Calories: 543
  • Fat: 38g (63.5% calories from fat)
  • Carbohydrates: 1g
  • Fiber: trace
  • Protein: 48g
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Seared Rib Eye

Seared Rib Eye Cooking

Seared Rib Eye Searing
Seared Rib Eye Searing

Return to Low Carb Cooking 101: Lesson #65: Seared Rib Eye With Gorgonzola Basil Butter, Simple Sautéed Asparagus and Coconut Scotchies.

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More Low Carb Recipes & Articles by Dana Carpender.

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