Pan-Seared Ribeye with Blue Cheese Butter

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5 from 22 votes

Pan-Seared Ribeye with Blue Cheese Butter

Ribeye steak seared in a cast iron skillet and topped with a blue cheese compound butter.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

16-20 ounce bone-in ribeye steak about 1 inch thick
1 tablespoon algae, vegetable, or canola oil
3 tablespoons butter
1 sprig rosemary
1 sprig thyme
2 whole garlic cloves optional
kosher salt and pepper to taste

Blue Cheese Butter

1 stick unsalted butter softened
1/4 cup crumbled blue cheese
1 sprig fresh minced rosemary removed from stem
2 sprigs fresh thyme removed from stem
1 small clove garlic minced (optional)
salt to taste

Instructions

For the blue cheese butter

Combine butter, blue cheese, rosemary, thyme, salt, and garlic in a small bowl. Mix until fully incorporated. Roll in plastic wrap into a cylinder. Place in the refrigerator for about 10-15 minutes and remove 5 minutes before serving.

For the ribeye

Remove steak from the fridge 30-60 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 kosher salt and pepper.
Add oil to a cast iron skillet and turn up high, allowing the skillet to become hot first. Place the ribeye face down and sear undisturbed for 3 minutes. Flip the ribeye and sear for an additional 3 minutes for medium rare.
Turn off the heat (remove pan from heat) and add plain butter, rosemary, thyme, and optional garlic cloves to the skillet. Once the butter foams, use a spoon to spoon the melted butter drippings over the steak.
Place steak on a cutting board to rest for 5 minutes before serving. Top with a slice of blue cheese butter. Can also do this as steak rests.

Notes

Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen's overhead vent fan before you start to help with ventilation.

Nutrition