Cast Iron Steaks with Blue Cheese-Chive Butter

By kathryns

Take the butter out to soften at least 30 minutes before you start to cook. Choice of either blue cheese or herb butter.

Ingredients

• 2 (1-pound) boneless strip steaks, 1 1/2 inches thick, trimmed
• Salt and pepper
• 4 tablespoons unsalted butter, softened
• 2 tablespoons minced fresh chives
• 1/3 cup mild blue cheese, crumbled
• 1 garlic clove, minced
• 2 tablespoons vegetable oil
• FOR HERB BUTTER (vs BLUE CHEESE)
• 4 tablespoons unsalted butter, softened
• 2 tablespoons minced shallots
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh chives
• 1 garlic clove, minced

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

1. Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, season steaks with salt and let sit at room temperature. FOR BLUE CHEESE BUTTER: Combine butter, chives, blue cheese, garlic, and 1/4 teaspoon pepper in bowl; set aside.
FOR HERB BUTTER: Combine butter, shallots, parsley chives, garlic

2. When oven reaches 500 degrees, pat steaks dry with paper towels and season with pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving them, until lightly browned on first side, about 2 minutes. Flip steaks and cook until lightly browned on second side, about 2 minutes.

3. Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 7 to 9 minutes. Transfer steaks to carving board, dollop 2 tablespoons blue cheese chive-butter on each steak, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice steaks 1/2 inch thick and serve.