Pan-Seared Ribeye Steak with Blue Cheese Butter

• Gluten free

• Meat

  • 1 20 ounce bone-in ribeye steak, bone-in

• Produce

  • 1 tbsp Garlic
  • 1 tbsp Rosemary, Fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Blue cheese
  • 2 tbsp Butter
  • 1/2 stick Butter

Found on kitchenswagger.com

Ingredients

• 1 20 ounce bone-in ribeye steak
• 1 tablespoon fresh rosemary
• 2 tablespoon extra virgin olive oil
• 2 tablespoons butter
• salt and pepper to taste
• Blue Cheese Butter:
• ½ stick butter
• 2 tablespoons crumbled blue cheese
• 1 tablespoon minced garlic

Directions

• For the blue cheese butter: Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Using a fork, mash in and combine blue cheese and garlic until fully mixed. Spoon the butter onto tin foil, doing your best to reshape it to resemble a stick of butter. Roll and place in the refrigerator for about 10 minutes and remove 5 minutes before serving.
• For the ribeye: Preheat the oven to 415.° Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper.
• Add the olive oil and butter to an oven safe cast iron skillet and turn up high, allow the skillet to become hot first. Add butter, garlic, and rosemary and let simmer for one minute. Place the ribeye face down and sear undisturbed for 2 minutes. Flip the ribeye and sear for an additional 2 minutes. This will give your steak a nice seared edge.
• Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 20-24 ounce bone-in ribeye. Remove ribeye from the skillet and set on a plate, top with a slice of blue cheese butter and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature.