Curtis Stone’s Grilled Ribeye

Michelin-starred chef and owner of LA’s Gwen Steak Butcher Shop & Restaurant gives us his Grilled Ribeye Steaks with Green Beans with Roasted Tomato Vinaigrette and Chili-Gorgonzola Butter recipe.

“This is one of my favorite ways to serve ribeye steak. The richness of the blue cheese butter melting into the grilled steaks is balanced by the tangy vinaigrette. Roasting the tomatoes enhances their sweetness, and grilling the green beans brings a new twist to these dinnertime favorites. Place them crosswise on the cooking grate or use a grill basket to contain them. Baked potatoes make a classic side dish.”

Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Make-Ahead: The butter can be made up to 1 day ahead, covered, and refrigerated; bring to room temperature before using.

The vinaigrette can be made up to 8 hours ahead and set aside at room temperature.


Gorgonzola Butter

  • 3 1/2 ounces Gorgonzola cheese, crumbled (1 scant cup), at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper

Roasted Tomato Vinaigrette

  • 8 ounces cherry or grape tomatoes, halved
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup coarsely chopped fresh basil
  • 2 tablespoons finely chopped shallots 
  • 2 teaspoons finely grated lemon zest


  • 2 bone-in ribeye steaks (each about 1 pound 6 ounces and 1 1/2 inches thick)
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper 

Green Beans

  • 8 ounces green beans, trimmed
  • Kosher salt and freshly ground black pepper


To make the gorgonzola butter 

  • In a medium bowl, gently stir the Gorgonzola cheese, butter, and chili powder together. Season to taste with salt and pepper.

To make the vinaigrette

  • Preheat the oven to 400°F.
  • In a medium bowl, toss the tomatoes with the 1 tablespoon olive oil to coat. Spread on a rimmed baking sheet and season with salt and pepper. Roast for about 25 minutes, or until they are golden brown. Let cool.
  • Drain the tomato cooking juices into a medium bowl. Transfer the tomatoes to a cutting board and finely chop them. Add to the cooking juices, then stir in the extra-virgin olive oil, vinegar, basil, shallots, and lemon zest. Season to taste with salt. Cover and set aside.

To grill the steaks

  • Prepare an outdoor grill for medium-high cooking over direct heat.
  • Coat the steaks with 2 tablespoons of the olive oil and season with salt and pepper.
  • Grill the steaks, turning them over halfway through cooking, for a total of about 15 minutes, or until an instant-read thermometer inserted horizontally into the center of a steak reads 130°F for medium-rare. Transfer to a platter and let rest for about 5 minutes.

For the green beans

  • In a large bowl, toss the green beans with the remaining 2 tablespoons olive oil and season with salt and pepper.
  • Grill the beans, turning them occasionally, for about 3 minutes, or until seared with grill marks and crisp-tender.

To serve

  • Mound the beans around the steaks and top each steak with a generous dollop of Gorgonzola butter. Spoon some of the vinaigrette over the beans and around the steaks.
  • To serve, cut the steaks across the grain into 1/2-inch-thick slices and serve the remaining Gorgonzola butter and vinaigrette on the side.


Be generous with the seasoning: It’s impossible to season the inside of a steak, so seasoning the outside is really important. It’s also going to give you that gorgeous crust you’re looking for. Season the steaks with salt and pepper on both sides.

Add olive oil, but don’t overdo it: You don’t need a lot of oil – I like to rub a little bit over the steaks, but some people prefer to brush it over the grill to prevent sticking.

Let the cookware do the work: For that caramelized crust, once you put the steak in the pan or on the grill, don’t mess with it – it needs to stay in contact with the grill or pan for at least a minute until it’s deep golden brown.

Rest steaks on a rack – not on a plate: Rest the cooked steaks on a wire rack over a baking sheet so they’re not sweating in their own juices. Don’t skip this step – it’s the key to a perfectly succulent and juicy steak.



gwen's creamed corn on LEO edit


gwen's crispy potatoes on LEO edit

6600 SUNSET BLVD, LOS-ANGELES PH 323.946.7500

With the stay-at-home orders, Gwen has been acting as a marketplace. Orders can be made at and are available for curbside pickup or delivery. The butcher counter is open daily from 10 am – 8 pm. Restaurant takeout is available through Caviar, Postmates, Uber Eats, Grubhub, and Door Dash.