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

FAQs

Do you add butter before or after searing steak? ›

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

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 ...

Sear the steak in a little neutral flavored oil in a very hot pan. Once the meat is golden brown on all sides, melt some butter in the pan. Add garlic and rosemary, then spoon the melted butter over the steak. Cook the steak until it's almost reached your desired temperature, then take it off the heat.

Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below). Remove steak and rest 10 minutes before slicing against the grain.

Fresh garlic, good olive oil, unsalted butter and maybe a fresh herb or two is all you need. If you have a cast iron or heavy skillet, that will be preferable to a non-stick pan. The cast iron will give your steak a perfect sear—and that equals flavor.

Let me sum up: Get oil smoking hot in a heavy pan. Add salted and peppered steak and cook, flipping every 15 to 30 seconds until the desired internal temperature is almost reached. Add butter to the pan and continue to cook until the steak is done. Remove from pan.

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.

It takes about 30-60 minutes to reverse sear ribeye steak, depending on the thickness of the steak and the temperature of your oven. Generally, we recommend setting the oven to 275 degrees and cooking to an internal temperature of 110 degrees before searing for 1-2 minutes on each side.

What is blue cheese sauce made of? ›

Stir together blue cheese, buttermilk, sour cream, minced garlic, lemon juice, Worcestershire sauce, pepper, ground mustard powder, and salt. If a creamier sauce is desired, blend with an immersion blender or in a food processor. Refrigerate the sauce: Place in refrigerator for 30 minutes for flavors to blend.

Rest ribeye for five to 20 minutes after cooking, to relax the proteins and distribute juices. The carryover cooking that happens during resting will increase the internal temperature of a steak by about 5°F, so keep that in mind when calculating internal temperature.

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. Feel free to experiment to find the perfect ribeye seasoning for your taste buds.

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.

Olive oil has a slightly higher smoke point than butter, making it better suited for sautéing and shallow frying. Adding olive oil to your dishes will add a variety of flavor profiles, depending on which type of olive oil you choose.

Sear first in oil and then add butter.

Starting the steak in a few tablespoons of vegetable oil gives it a nice initial crust. Waiting to add the butter until the steak has been seared for about 4 minutes helps prevent it from burning.

Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. Using tongs, place the steaks right into the sizzling butter/oil mixture. 4Cook for about 2 minutes on the first side, then flip and turn the heat down to medium-low to finish cooking.

A scorching skillet delivers the best sear when cooking steak in a cast iron skillet. Add 1–2 tablespoons of vegetable oil or butter to the pan (enough to coat the bottom) and immediately place your steak in the hot skillet.