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Rachael Ray's Rib Eye Steaks with Gorgonzola Sauce & Kale-Walnut Vermicelli Rice

Rachael Ray's Rib Eye Steaks with Gorgonzola Sauce & Kale-Walnut Vermicelli Rice


  • 4 boneless rib eye steaks (1 inch thick; about 8 oz. each)

  • Salt and pepper

  • 2 tbsp. fresh rosemary, chopped

  • 1 tbsp. olive oil

  • 3 tbsp. butter

  • About 1/2 cup of broken vermicelli or spaghetti (1-inch pieces)

  • 1 cup long-grain white rice

  • 2 cups chicken stock

  • ½ cup walnuts

  • 1 small bundle (about 8 stems) of Tuscan kale, center stems removed and leaves coarsely chopped

  • 1 tbsp. refined olive oil (light in color and flavor), or 1 tbsp. canola oil

  • 1 lemon, halved

  • 2 cloves garlic, chopped

  • 2 tbsp. flour

  • 1 ½ cups half-and-half

  • 4 oz. Gorgonzola dolce

  • About 1/4 cup grated Parmigiano-Reggiano

  • A handful of fresh lat-leaf parsley, finely chopped


  • Step 1

    Preheat the oven to 375°.

  • Step 2

    Let the steaks come to room temperature. Pat dry and season with salt and pepper and the rosemary. 

  • Step 3

    For the rice, in a 3-qt. saucepot or deep skillet with a lid, heat the olive oil, one turn of the pan, over medium-high. Add 1 tbsp. butter. When the butter foams, add the broken vermicelli. Cook, stirring often, until deep golden brown, 2 to 3 minutes. Add the rice. Stir for 1 minute; season. Add the stock. Bring to a boil. Cover and reduce heat to low. Simmer until the vermicelli rice is tender, about 15 minutes.

  • Step 4

    Meanwhile, on a small baking sheet, toast the nuts until golden brown, about 5 minutes. Transfer to a food processor. Pulse until finely chopped. Transfer to a bowl. Add the kale to the processor bowl. Pulse until finely chopped. Add the nuts and kale to the vermicelli rice. Cover and let stand for 5 minutes. Fluff the rice with a fork.

  • Step 5

    Heat a large cast-iron skillet over medium-high. Add the refined olive oil, one turn of the pan. Add the steaks. Cook, turning occasionally, for about 8 minutes. During the last 2 minutes of cooking, add the halved lemon to the pan, cut-side down. Cook until the lemon is browned, about 2 minutes. Transfer the steaks and lemon to a plate. Let the steaks rest.

  • Step 6

    Meanwhile, in a small saucepan, melt the remaining 2 tbsp. butter over medium heat. Add the garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in the flour. Cook, whisking often, until the flour absorbs into the butter, a minute or two. Whisk in the half-and-half. Cook, whisking often, until thickened, about 5 minutes. Add the Gorgonzola, 1 piece at a time, stirring until melted. Stir in the Parm and parsley. Remove the sauce from heat.

  • Step 7

    Place the steaks on plates. Douse with the lemon halves. Top with the sauce. Serve with the vermicelli rice.