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.