This recipe is one in all Chef Curtis Stone‘s favourite methods to serve rib-eye steak, with the flavorful steak punched up with tangy-rich blue cheese butter. He completely loves serving this over inexperienced beans. Learn extra about Chef Curtis
Serves: 2 to three
Prep Time: 10 minutes
Cook dinner Time: quarter-hour
Make-Forward:
Butter will be made as much as 1 day forward, lined, and refrigerated; carry to room temperature earlier than utilizing.
Elements
- 1 bone-in rib-eye steak (about 1 1/2 lb and 1 1/2 inches thick)
- 2 oz Gorgonzola cheese, crumbled, at room temperature, divided
- 4 tbs unsalted butter, at room temperature, divided
- 1/2 tsp chili powder
- 1 tbs olive oil
- 2 garlic cloves, bruised
- 3 recent thyme sprigs
Methodology
- Go away steak at room temperature for half-hour earlier than cooking. In a medium bowl, gently stir Gorgonzola cheese, 2 tbs butter, and chili powder. Season with salt and pepper. Set Gorgonzola butter apart.
- Preheat a big frypan over medium-high warmth. Pat steak dry with paper towels and season generously with kosher salt and freshly floor black pepper.
- Add oil to a scorching pan after which steak. Cook dinner for five minutes, or till darkish brown and caramelized on the underside. Flip the steak over and prepare dinner for two minutes. Scale back warmth to medium-high. Add remaining 2 tbs butter, garlic, and thyme to pan. Cook dinner steak, utilizing a spoon to baste melted butter over the steak because it cooks, for about 5 minutes, or till an instant-read thermometer inserted horizontally into the middle of the steak reads 130°F for medium-rare. Switch to a plate to relaxation for five minutes.
- Prime steak with some Gorgonzola butter. Minimize steak throughout the grain into 1/2-inch-thick slices and serve with remaining Gorgonzola butter.
Photograph by Ray Kachatorian