Pan-Seared Ribeye Steaks with Blue Cheese Butter
Ingredients
- 4 1-pound ribeye steaks (each about 1 1/4- to 1 1/2-inches thick)
- Kosher salt and freshly ground or coarse black pepper
- 1 stick unsalted butter, softened
- 4 ounces good quality crumbled blue cheese (I prefer Maytag)
- 1/4 teaspoon freshly ground or coarse black pepper
- 1/4 cup vegetable or canola oil
- 2 tablespoons butter
Instructions
Gently pat steaks dry with paper towels. Season liberally on all sides with salt and pepper. Transfer to a shallow dish, cover loosely and chill overnight. Alternatively, let sit at room temperature for at least 45 minutes. Meanwhile, make the blue cheese butter. In a medium bowl, combine the butter, blue cheese and 1/4 teaspoon black pepper; stir and smash with the back of a spoon until smooth. Cover and refrigerate until ready to use. When ready to cook, rinse steaks to remove any visible grains of salt and thoroughly pat dry. In a large heavy skillet, preferably cast iron, heat oil over high heat until it begins to smoke. Working in batches of two, carefully place steaks in pan and cook, flipping frequently, until golden brown and crusty, about 4 minutes total. Reduce heat to medium-high, add butter and continue cooking, occasionally flipping and basting, to desired doneness, about another 6-10 minutes total. Let rest for 5 minutes before serving. Makes 4 servings.