Rib Eye with Gorgonzola Butter

Ingredients

2 (1-inch thick) ribeye steaks
2 Tbsp extra-virgin olive oil
1 Tbsp kosher salt
1 tsp black pepper
2 Tbsp Italian parsley, coarsely chopped
Pinch of sea salt
4 oz Gorgonzola cheese, crumbled
¼ cup unsalted butter (2 ounces), softened

Directions

1. To Prepare Gorgonzola Butter: Gently mix Gorgonzola into butter until just combined. Place mixture on a piece of plastic wrap and roll into a 6-inch log; twist ends to seal. Chill for 1 hour. Remove log from plastic wrap and cut into ½-inch-thick slices.
2. Preheat grill to very high (500°F and up). Drizzle rib eye with oil, and sprinkle with salt and pepper. Let stand at room temperature 30 minutes.
3. Place rib eye on oiled grates; grill, covered, turning often, until seared on all sides, about 10 minutes. Reduce heat to medium-high (400°F to 450°F), and continue to grill, covered, turning occasionally, until a thermometer inserted in thickest portion of rib eye registers 115°F, about 30 minutes for medium-rare.
4. Remove from heat and let rest at least 15 minutes. To serve, cut rib eye between bones into 2 steaks. Thinly slice each steak against the grain, sprinkle with parsley and sea salt. Serve with Gorgonzola Butter.