Recipe: Griddled Rib-Eye Steak With Gorgonzola Sauce

Merlot is a versatile and mellow wine which pairs wonderfully with winter dishes. Lanzerac Executive Chef Stephen Fraser has prepared the perfect comfort meal to be enjoyed with a glass of our delicious Lanzerac Merlot.

Serves: 2 people
Preparation Time: 15 minutes
Cooking Time: 10 minutes


For the Gorgonzola sauce

  • 2 tbsp butter
  • 3 garlic cloves minced
  • 1 sprig rosemary
  • 1 cup cream
  • 1 tsp lemon juice
  • 100g Gorgonzola crumbled
  • salt and pepper to taste

For the steak

  • 2 rib-eye steaks
  • salt and pepper to taste
  • 2 tbsp butter
  • 2 sprigs rosemary
  • 2 garlic cloves crushed


To make the sauce, melt the butter in a pan set over medium-low heat. Add the garlic and rosemary and cook until the garlic softens (Approximately 1-2 minutes). Pour in the cream and lemon juice. Allow to simmer for 5 minutes until the sauce has thickened slightly and coats the back of a spoon. Remove from the heat and add the cheese. Stir until the cheese has melted then season to taste with salt and pepper.

To make the steak – pat the steak dry with paper towels then season generously with salt. Heat a large griddle pan over high heat. Add the steaks and cook until well-browned on both sides. Once flipped, add the butter, garlic and rosemary and baste the steak with the butter. I cook my steaks for 2-3 minutes per side until they are medium rare. Remove from the pan and allow to rest for at least 5 minutes before serving with the Gorgonzola sauce.

Pairing Suggestion

Lanzerac Merlot