Coppola Feast

Seared Ribeye Steak with Gorgonzola Butter & Fingerling Potatoes

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Seared Ribeye Steak with Gorgonzola Butter & Fingerling Potatoes


Seared Ribeye Steak with Gorgonzola Butter & Fingerling Potatoes
Pair with Diamond Collection Appellation Series Cabernet Sauvignon Paso Robles


For the Gorgonzola Butter:

  • 1 stick unsalted butter, softened
  • 4 oz gorgonzola
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh chives
  • 1/4 teaspoon kosher salt

For the Ribeye Steaks:

  • extra virgin olive oil
  • 4 1 – 1 1/4 lb bone-in ribeye steaks
  • 3 tablespoons fresh thyme leaves
  • 3 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh sage, minced
  • kosher salt
  • 4 garlic cloves, minced
  • 2 tablespoons unsalted butter

For the Fingerling Potatoes:

  • 1 1lb fingerling potatoes, cut in half lengthwise
  • extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon Herbs de Provence
  • 1/2 teaspoon kosher salt

Remove the steaks from the fridge and allow them to rest and come up to room temperature. 

Begin to make the gorgonzola butter first by combining the butter and gorgonzola into a small bowl. Using a fork, break down the cheese into the butter until thoroughly combined, leaving a few small chunks of cheese for texture.

Add in the thyme leaves, chives, and salt and stir until the herbs are well distributed.

Spoon the mixture into a rough log onto a piece of plastic wrap. Use your hands if necessary to shape it.

Wrap the butter log in the plastic wrap and set it in the fridge to harden up completely.

Gather a large cast-iron skillet to sear the steaks.

In a small bowl, combine the thyme, rosemary, and sage.

Once the steaks have reached room temperature, lightly coat each side of the steaks with olive oil. Continue to sprinkle both sides with the herb rub and a liberal seasoning of kosher salt.

Add 3-4 tablespoons of olive oil to the cast-iron skillet over medium-high heat.

Once the oil is shimmering and hot, add the steaks to the skillet and cook one side for 5 minutes for a nice sear, until the bottoms are browned and crusty.

Add the minced garlic and butter to the skillet and flip the steaks over. Continue to cook for another 5-7 minutes for medium (130°-140°F internal temperature.) For medium-well done (150°-160°F), cook for another 2-3 minutes. Spoon the garlic butter over the steaks several times as they cook.

Remove the steaks from the skillet onto a wood cutting board. Allow them to rest for 15 minutes and begin to prepare the fingerling potatoes. 

Add the fingerling potatoes to a medium sized pot and fill with just enough water to cover them by 1”.

Bring the potatoes to a boil and cook them until they are just tender when pierced with a knife, about 8-10 minutes. 

Drain the potatoes and add 3-4 tablespoons of olive oil to a large sauté pan over medium heat.

Once the oil is nice and hot, add the potatoes to the pan and sauté stirring occasionally until crisp and brown, about 5-7 minutes. Add the minced garlic halfway through cooking.

Season with the herbs de Provence, kosher salt and freshly cracked black pepper to taste.

To serve, cut away the bones and slice the steaks across the grain. Remove the hardened gorgonzola butter from the fridge and cut 4 1/4” rounds. Serve each steak with a slice of the gorgonzola butter on top with the fingerling potatoes on the side.

Ribeye Steak with Wine


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