This past weekend I had a friend visiting which I took as a very good excuse to cook up a storm, and when he had to stay an extra night because of a flight cancellation, I knew that it was the universe telling me to go all out. I ran out to the local grocery store and picked up two beautiful bone-in ribeye steaks, some blue cheese, potatoes, and spinach. It was officially steak night.

I really love to grill my steaks but when the weather goes sour, or you live in NYC and don’t have a grill easily accessible, a smoking hot skillet and a broiler do the trick. These in particular were so good that I’d pick them over grilled any day of the week! The secret? A pan hot enough to make a crisp crust, a pat of butter, and some blue cheese.

Bone-in Ribeye with Butter and Blue Cheese 

• Ribeye steaks cut 1″-1.5″ thick (or as thick as you can get but it will change timing)
• 1/2 tbsp butter per steak
• 1-2 tbsp blue cheese per steak
• salt and pepper

1. Turn broiler onto high.
2. Heat a large well-seasoned cast iron pan or skillet on high heat until it is literally smoking hot. Note: If you have a hood over your stove I highly encourage that you use the fan here. 
3. Season your steaks and place them into the hot pan with at least 2.5″” of space between them.
4. Cook for about 3 minutes or until a good sear has formed and there is a dark crust (this does not mean burned).
5. Flip the steaks and sear for 45 seconds – 1 minute.
6. Keeping the pan on high heat, top each steak with a pat of butter and 1-2 tbsp of blue cheese.
7. Carefully move the pan to the broiler.
8. For medium rare, broil just until the cheese is melted, remove from oven and transfer to a plate to rest.
9. Rest steaks for at least 10 minutes before serving.