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Rib-Eye Steaks with Gorgonzola Horseradish Butter and Wild Rice Pilaf Recipe

Rib-Eye Steaks with Gorgonzola Horseradish Butter and Wild Rice Pilaf

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Emeril Salutes America Winners Special

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on April 06, 2012

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    Didn't make the rice, but the steak and sauce were fantastic!

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  • on September 19, 2011

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    OUTSTANDING!! A big hit with the family and will DEFINITELY make this again soon!!

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  • on July 20, 2011

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    Really excellent dish! I made the accompanying rice, but substituted apricots and cranberries for the dried fruits, and sliced almonds for the sunflower seeds...oh, and also grapefruit zest instead of orange. Such wonderfully complex flavors and so easy to prepare...if you truley want to wow somebody with your cooking prowess make this dish...yum-yum-yummy!

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  • on January 23, 2011

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    We did not make the rice, however, the sauce for the steak is AMAZING! Even if you don't like strong (stinky cheese the cream and the horseradish really bring the sauce to life. It creates a nice balance against the spicy Emeril seasoning. Won't change a thing.

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  • on January 10, 2010

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    We made this for friends last night and it was fabulous. The sauce is easy and incredible tasting. I didn't make the rice and instead served it with a simple wild rice pilaf. it was excellent, not a drop of sauce was leftover and everyone left with a copy of the recipe. We will definitely make this again. Lisa CW

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  • on January 28, 2009

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    I made these steaks last night for my 30th Anniversary. I am so glad we ate in. It was better than anything I could have ordered dinning out. I washed and dryed my meat and seasoned it with Emerils essence. The sauce was simple to put together. I started cooking the shallots in butter and then the wine while the BBQ coals where heating up. Reduce the wine. When the steaks went on the grill I poured in the cream to let it reduce by about half. Even at this point it I could not keep my daughter from tasting it. The shallots are so sweet. When the steaks where flipped I put in the cheese and horseradish. The parsley went in as I took it to the table. Even my picky eatters went back to scrape up a little more sauce. I well be making this again. I made it in my dreams last night. It's that crazy good?

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  • on May 02, 2007

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    Quite simply, I won't eat steak any other way after making this gorgonzola sauce.

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  • on August 01, 2006

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    The recipe always turns out to taste good. the only problem is that it is never consistently thick. Sometimes the consistency will be great and other times it will be very runny. i recommend trying it for the taste alone. it's a killer!

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  • on June 03, 2006

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    Reduce the cream slighly for a thicker sauce. Either way, its a geat compliment to any meat.

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  • on October 22, 2005

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    I did not make the steak, just he pilaf. It was amazing! I served it with Sara Moulton's mini beef wellingtons.

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