| Level: | Easy |
| Total: | 8 hr 45 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 2 rib-eye steaks (about 1 inch thick and 1/2 to 1 pound each)
- 5 ounces crumbled blue cheese
- Kosher salt and coarsely ground black pepper
- 2 tablespoons canola oil
- 3 tablespoons unsalted butter, at room temperature
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cloves garlic, slightly smashed
- 1 tablespoon unsalted butter
- 1 shallot, sliced
- 3/4 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarsely ground black pepper
Instructions
- For the steaks: On a baking sheet, lay out a sheet of plastic wrap, then unfold a piece of cheesecloth on top. Place the steaks on the cheesecloth. Fold a thin layer of the cheesecloth over the steaks, then top with the blue cheese. Fold over the plastic wrap to secure the cheese on top. Refrigerate the wrapped steaks overnight.
- Let the steaks sit at room temperature for 20 minutes.
- Unwrap the steaks; reserve the blue cheese for the sauce. Pat the steaks dry with paper towels.
- Heat a cast-iron skillet over high heat. Season the steaks with salt and pepper on both sides. Once the skillet is hot, drizzle in the canola oil. Add the steaks and sear for 5 minutes on one side. Flip the steaks and cook for 2 minutes. Lower the heat to medium, then add the butter, thyme, rosemary and garlic. Use a spoon to baste the melted butter over the steaks as they cook. Cook for 3 to 4 more minutes for medium-rare doneness. Let rest on a plate for 5 minutes.
- For the blue cheese sauce: In a small saucepan over medium heat, melt the butter. Add the shallots and cook until golden brown, 2 to 3 minutes. Stir in the cream and Worcestershire sauce and cook for 1 minute more. Add the salt, pepper and reserved blue cheese and stir well. Just as the cheese begins to melt, remove from the heat. To serve, spoon the sauce over the steaks.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1826 |
| Total Fat | 161 g |
| Saturated Fat | 80 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 83 g |
| Cholesterol | 474 mg |
| Sodium | 1427 mg |
Reviews
I overcooked my steaks and they were still really tasty. Loved the blue cheese sauce. Can’t wait to try again……this time with 1-inch thick steaks. Mine were not. Should have know better.
I have made this recipe a few times. It is easy and my family loves it!
This is a mistake I see time and time again; applying the ground black pepper BEFORE searing the steak. Peppercorns are delicate, and singe rather easily, Yes, you’ll achieve that hot effect that the peppercorn provides, but that lovely flavor has been destroyed by the high temp of the searing process.
Apply the pepper after the searing, give it a little ‘pat’ so that the steak retains it, and enjoy!
This was easy to make and simply amazing
Totally insane! I just tried it tonight after following instructions from beginning to end. Hands down, the best steak I’ve ever tasted!
CANT WAIT TO TRY!
RIbeye is thawing in fridge now, can’t wait to try. I am sure it is gonna be a winner. The show was also GREAT!!! will be watching every episode.
Can’t rate yet because I just saw this show….LOVED the show and I can’t wait to try this steak!!!
Amazing! Best ever. I was skeptical about cooking a steak in a cast iron skillet but it was great! I made this for my husband and I tonight after seeing the episode on tv this morning, have to say best steak recipe ever. Didn’t do the blue cheese over night part but got blue cheese from the grocery store and added it to the sauce, came out perfect.