Pan-Seared Ribeye Steak with Blue Cheese Butter Recipe

The pan-seared ribeye steak has a lot of flavor. Ribeye, also known as delmonico or cowboy steaks, tend to be fatter with marble throughout. Fat contributes to taste and juiciness, making it the most flavorful beef cutlet I've prepared so far. Always buy ribeye with bones that add flavor and contain juice when cooked.

Ribeye Pan-Seared Steak with Blue Cheese Butter Recipe

Butter blue cheese compounds are easily prepared and removed from this world. Garlic, butter, and blue cheese are crushed to melt together for a perfect steak. This is phenomenal.

How to Pan-Sear Ribeye Steak

I have said it once so I will say it again. The only way to prepare a steak is with a cast iron skillet. The secret lies in combining the burning pan with the oven finish. It gives your steak caramel outside with tender juicy in it. Ovens are better at providing indirect heat while burning gives you a grilled edge and is slightly charred. The other main advantage is that you can cook with flavors such as garlic, butter or fresh herbs. You can't do this on the grill.

Pan the sear ribeye steak for 2 minutes per side on the stove in a cast iron skillet with butter, and immediately transfer it to a heated oven at 415 ° F. I usually bake for about 6 minutes for medium rare.

Watch How to Cook Perfect Steak

Today, you are a steak expert. The hearing pan is the easiest and most consistent way to prepare steaks. If you keep cooking and monitoring the temperature carefully, your steak will always come out perfectly.

Ribeye Pan-Seared Steak with Blue Cheese Butter Recipe

• 1 20 ounce ribeye steak with bone
• 1 tablespoon of fresh rosemary, removed from a sprig
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of butter
• salt and pepper to taste
• blue cheese butter
• 1/2 stick of butter
• 2 tablespoons of crushed blue cheese
• 1 tablespoon of minced garlic

For blue cheese butter

Soften the butter in a microwave safe bowl until soft, 10-15 seconds. Using a fork, mash and combine blue cheese and garlic until they are well blended. Spoon butter to tinfoil, do your best to reshape it like a butter stick. Roll and place in the refrigerator for about 10 minutes and release 5 minutes before serving.

For ribeye
Preheat the oven to 415 ° F. Remove steaks from the refrigerator 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking time is more accurate. Season both sides with salt and pepper.

Add olive oil and white butter to a cast iron pan that is safe in the oven and lift high, let the pan heat up first. Place the ribeye face down and burn uninterrupted for 2 minutes. Turn the ribeye over and burn for an additional 2 minutes. This will give your steak a good seared edge.

Add rosemary and then transfer your pan directly to the oven. The [WARNING] pan may be hot, hold it with the oven glove. For rare ones, bake for 4-5 minutes. Moderate, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more time it takes. This recipe is ideal for ribeye with bones from 20-24 ounces. 

Drizzle the ribeye with liquid rosemary butter from the pan. This is to add rosemary flavor to the steak. Transfer the ribeye from the pan and set it on a plate, cover with a piece of blue cheese butter and let stand for 5 minutes before serving. It's important to bring your steak to the last serving temperature.

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