Rib-Eye Steaks with Blue Cheese Butte
Ingredients
- 2 (1 1/2-lb., about 1-in.-thick) bone-in rib-eye steaks
- 1/4 cup (2 oz.) unsalted butter, at room temperature
- 2 oz. crumbled blue cheese (about 1/2 cup)
- 1 tbsp. fresh thyme leaves
- 3/4 tsp. freshly ground black pepper, divided
- 1 tsp. kosher salt
- 2 tbsp. extra-virgin olive oil
Details
Preparation
Step 1
Let steaks stand until room temperature, about 20 minutes. Stir together butter, blue cheese, thyme and ¼ teaspoon of the pepper in a small bowl.
2. Sprinkle steaks with salt and remaining ½ teaspoon pepper.
3. Heat oil in a large cast-iron or heavy-bottomed skillet over medium-high. Add steaks to hot skillet, and cook until a deep brown crust forms on bottom, 5 to 7 minutes. Turn steaks, and cook until an instant-read meat thermometer inserted into center registers about 115°F to 120°F, 5 to 7 minutes, turning often the last couple of minutes to avoid burning. Transfer steaks to a cutting board, and let stand until 125° to 130° (for medium-rare), about 10 minutes, before slicing. Top with blue cheese butter before serving.
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