Savouring Saturday: Coffee Encrusted Ribeye with Gorgonzola Sauce

After a busy wedding season Billy managed to slip me away to visit his parents at Lake Las Vegas for my birthday this weekend! When his parent’s said we were going to Joe’s Crab place with some of their friends, I just assumed they meant the classic “Joe’s Crab Shack.” Boy was I mistaken! Instead we were off to “Joes” which was a very different experience! I must say, if you are wanting a classy (and not to mention pricey) decadent meal you are sure to be pleased. I am still savoring our delicious lobster and crab we munched on! But what I wanted to share was how awesome they are with their stone crab, they are sustainable! These fresh stone crabs are found in the warm water of the gulf of mexico and hand harvested one claw at a time (that’s right they only take one!) and then thrown back into the sea. (then the claw will grow back and we have sustainable seafood!) Joe Weiss and his wife Jennie discovered this unknown delicacy in the early 1920’s and began serving them at their restaurant in South Miami Beach. YUmmmm



But I can’t just tease you with some yummy food pictures and stories, now onto a recipe you have got to try!!

Coffee Encrusted Ribeye with Gorgonzola Cream Sauce



  • coffee grounds (we used hazelnut flavored)
  • ribeye
  • salt n pepper
  • butter

Gorgonzola Sauce:

  • 4 cups heavy cream
  • 3 to 4 ounces crumbly gorgonzola
  • 3 tablespoons freshly grated parmesan
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground black pepper
  • 3 tablespoons minced fresh parsley


Meat: Salt n pepper the steaks. Then coat well with hazelnut coffee on both sides. Let them rest at room temperature for a bit so you aren’t cooking them cold straight from the fridge. Cook in pan with butter until the meat feels like the skin between your thumb and pointer finger when you hold your thumb out a bit. It should be firm with a bit of give.

Sauce: Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.