Working with such a high-quality product is intimidating since overcooking ruins the steak while undercooking is just as bad.
The goal is a steak that is tender, juicy, buttery and rich. As the author states, achieving that result requires a cast iron skillet, pan searing, an oven finish and close temperature monitoring.
After putting in the work, you have a steakhouse quality dinner. Well, this may be even more delectable since anything home cooked always has an extra special touch. Just the sight of a large, juicy steak topped with a generous portion of blue cheese compound butter is something to behold!
You can’t help but be in a good mood when you’re just minutes away from gracing your taste buds with all the deliciousness this steak and butter duo has to offer.
Pan-Seared Ribeye Steak with Blue Cheese Butter Recipe
1 20 OUNCE BONE-IN RIBEYE STEAK
1 TABLESPOON FRESH ROSEMARY, REMOVED FROM SPRIG
2 TABLESPOON EXTRA VIRGIN OLIVE OIL
2 TABLESPOONS BUTTER
SALT AND PEPPER TO TASTEBLUE CHEESE BUTTER:
½ STICK BUTTER
2 TABLESPOONS CRUMBLED BLUE CHEESE
1 TABLESPOON MINCED GARLIC
To learn more about this incredible pan seared ribeye and to get your full written recipe for this mouthwatering Pan-Seared Ribeye Steak with Blue Cheese Butter , visit Kitchen Swagger for the details and let us know how it turned out for you.
Thanks to Shawn for this wonderful recipe and featured image.
Yum !