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
- Turn broiler onto high.
- 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.
- Season your steaks and place them into the hot pan with at least 2.5″” of space between them.
- Cook for about 3 minutes or until a good sear has formed and there is a dark crust (this does not mean burned).
- Flip the steaks and sear for 45 seconds – 1 minute.
- Keeping the pan on high heat, top each steak with a pat of butter and 1-2 tbsp of blue cheese.
- Carefully move the pan to the broiler.
- For medium rare, broil just until the cheese is melted, remove from oven and transfer to a plate to rest.
- Rest steaks for at least 10 minutes before serving.