Ribeye with Red Wine Pan Sauce and Creamy Gorgonzola Polenta

Ribeye with Red Wine Pan Sauce and Creamy Gorgonzola Polenta ingredients

• 1.5 lbs bone-in ribeye steak
• 1 tbsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 3 cups chicken broth
• 0.75 cup coarse cornmeal (polenta)
• 0.5 cup heavy cream
• 0.5 cup Gorgonzola cheese
• 2 tbsp unsalted butter
• to taste salt
• 1 shallot
• 1 clove garlic
• 0.75 cup dry red wine
• 0.5 cup beef broth
• 1 tbsp unsalted butter
• 2 fresh thyme sprigs
• to taste salt
• to taste black pepper

How to make Ribeye with Red Wine Pan Sauce and Creamy Gorgonzola Polenta

1. Prepare the Ribeye: Pat the 1.5 lb ribeye steak thoroughly dry with paper towels. Season generously all over with 1 tbsp kosher salt and 0.5 tsp freshly ground black pepper.
2. Make Creamy Gorgonzola Polenta: In a medium saucepan, bring 3 cups chicken broth to a boil. Slowly whisk in 0.75 cup coarse cornmeal (polenta) to prevent lumps. Reduce heat to low, cover, and simmer, stirring every 5 minutes, for 20-25 minutes, or until the polenta is creamy and thick.
3. Finish Polenta: Once polenta is cooked, remove from heat and stir in 0.5 cup heavy cream, 0.5 cup crumbled Gorgonzola cheese, and 2 tbsp unsalted butter. Season with salt to taste. Keep warm, covered.
4. Sear the Ribeye: While polenta simmers, heat 2 tbsp olive oil in a large oven-safe skillet (cast iron or stainless steel) over high heat until smoking. Carefully place the seasoned steak in the hot skillet. Sear for 3-4 minutes per side until a deep, dark crust forms.
5. Finish Ribeye in Oven: If desired for a thicker steak, transfer the skillet with the steak to a preheated 375°F (190°C) oven and cook for an additional 5-10 minutes, or until it reaches your desired internal temperature (125-130°F for medium-rare).
6. Rest the Steak: Transfer the cooked ribeye to a cutting board and let it rest for 10-15 minutes. This crucial step allows the juices to redistribute, ensuring a tender and moist steak.
7. Start Pan Sauce: While the steak rests, carefully pour off most of the excess fat from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat and add 1 minced shallot and 1 minced garlic clove. Sauté for 1-2 minutes until fragrant and softened.
8. Deglaze: Pour in 0.75 cup dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the wine has reduced by half, about 3-5 minutes.
9. Build Sauce: Add 0.5 cup beef broth and 2 fresh thyme sprigs to the skillet. Continue to simmer until the sauce thickens slightly, about 5-7 minutes. Taste and season with salt and black pepper as needed.
10. Enrich Sauce: Remove the thyme sprigs. Turn off the heat and whisk in 1 tbsp cold unsalted butter, one cube at a time, until fully incorporated and the sauce is glossy.
11. Slice and Serve: Slice the rested ribeye against the grain into thick pieces. Spoon a generous portion of the creamy Gorgonzola polenta onto each plate. Arrange the sliced ribeye over the polenta and drizzle generously with the rich red wine pan sauce. Serve immediately.

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