Broiled ribeye with gorgonzola and beet cream
Did you know there is a hidden feature in almost all the grills that’s not in the manuals? It’s the top broiler function, and all you need is a cast-iron griddle or skillet.I found a broiler in my Masterbuilt smoker and show it in the video, but there’s a way you can make a broiler without losing your warranty. All you need is a cast-iron griddle or skillet and a way to place it above the grill grates.
Ingredients
- 1 piece ribeye
- 200 grams Grogonzola
- 300 grams beets cooked
- 500 ml whipped cream
dry rub
- 1 part salt
- 1 part paprika powder
- 1 part onion powder
Instructions
- Grind down the beets and mix them with the whipped cream. Set it aside while you grill the steak.
- Mix the ingredients for the dry rub and sprinkle a light coating on all sides of the ribeye. Let this sit while you fire up the grill.
- Place the griddle or skillet directly above the heat at the lowest position possible.
- When the griddle is piping hot, you take it out and replace it with the grill grates.
- Put the ribeye on the grates and place the hot cast-iron griddle above the steak. Grill the steak to a core temperature of about 48°C/118°F and take it out.
- Put the Gorgonzola on top of the steak and place it back between the grates and the griddle. When the Gorgonzola has melted and grilled, the ribeye is ready.
- Serve the ribeye on top of the beet cream.
Video
Nutrition
Calories: 437kcalCarbohydrates: 13gProtein: 25gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 109mgSodium: 515mgPotassium: 488mgFiber: 2gSugar: 8gVitamin A: 875IUVitamin C: 4mgCalcium: 403mgIron: 2mg
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