Pan-Seared Ribeye Steak with Blue Cheese Butter Recipe (2024)

FAQs

Do you add butter before or after searing steak? ›

Hill, whose blog is aimed at helping families and homecooks master the art of grilling, told Tasting Table it's because "blue cheese is like the cool, edgy friend that always hangs out with the popular kid (aka steak)." He further explains, "The pungent flavor of blue cheese balances out the rich, beefy flavor of steak ...

Give both sides a light coat of SPG rub. Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together.

Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done.

Much to our surprise steak cooked with olive oil brought out the natural flavors of meat and helped maintain a desirable texture much better than butter.

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

FOR CREAMY BLUES: BEEF

Blue cheese has a natural meatiness that makes sweet love with some actual red meat. Use a creamy blue for easy melting and pop it on a burger or a roast beef sandwich. If you're feeling extra naughty, finish it off with a little bacon-onion jam. Try it with Cambozola, Chiriboga, or Cashel Blue.

Pairing steak with blue cheese is never a bad idea. However, given that there are all kinds of blue cheese varieties, finding the perfect match is often easier said than done. No matter the cut, we're big believers that Gorgonzola will always hit the right gustatory notes for a few reasons.

Grilled has long been one of the most popular ways to enjoy ribeye steak. This yummy cut of steak is tender and full of flavor, and the grill only enhances its texture and taste. In fact, some say that the grilled sear on ribeye makes it taste even better than it would when cooked on a pan.

But when it comes to cooking steak indoors, you shouldn't choose between the stovetop or oven — instead, use both. In fact, whether they are seared on a grill or in a pan, finishing steaks in the oven is the standard in fine restaurants everywhere, and for good reason.

How to pan sear ribeye without cast iron? ›

How Long Should You Cook a Ribeye Steak? Cooked over high heat, a thick ribeye steak (1.5 to 2 inches thick) will cook in approximately 10 minutes, about 5 minutes on each side. A thin ribeye steak (1.5 inches or less) will cook in approximately 6 minutes, about 3 minutes on each side.

Basic ribeye seasoning is usually just salt and pepper. But ribeye steak also works well with other herbs and spices, including basil, cinnamon, rosemary, paprika, and minced onions.

For the perfect medium-rare degree of doneness, your Ribeye steak grill time should be 9–12 minutes for a 1-inch steak, and 12–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

The TL/DR version: start with a good, thick, well-marbled steak. Season it well. Sear it in hot oil in cast iron, flipping as often as you'd like. Add butter and aromatics.

Add a small chunk of butter or as much as needed to the steak while it rests after removal from the heat. Go for unsalted butter to lessen the risks of over-salting the steak. If it's compound butter, which contains a mix of herbs and aromatics, then you'll enjoy the steak even better!

Pre-salting the meat seasons it fully and gives enough time for any juices drawn out by the salt to be re-absorbed, guaranteeing better browning later. Flipping the steaks back and forth as they cook maximizes browning while minimizing an overcooked layer under the surface.

Use a thin coating of oil

When searing, the oil is less of a cooking medium and more of a way to get uniform surface contact between the meat and the pan. This will give you a nice, even caramelization and prevent some spots from burning while other spots are still pale.