Rib-Eye Steaks with Blue Cheese Butte

Rib-Eye Steaks with Blue Cheese Butte
Rib-Eye Steaks with Blue Cheese Butte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: