Categories: Steak
Ingredients
- For the Parsley Butter:
- 1/4 cup unsalted butter, at room temp
- 1 small shallot, finely chopped
- 1 small garlic clove, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- For the Blue Cheese Butter:
- 1/4 cup unsalted butter, at room temp
- 1/4 cup blue cheese
- 1 tbsp. fresh thyme leaves
- 1/4 tsp black pepper
- 2 bone-in rib-eye steaks
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp. olive oil
Directions
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For the parsley butter, stir together the butter, shallot, garlic, parsley, salt and pepper.
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For the blue cheese butter, stir together the butter, blue cheese, thyme and pepper.
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Let the steaks come to room temp (about 20 minutes). Sprinkle with salt and pepper.
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In a large cast-iron skillet, heat the oil over medium-high heat. Once the skillet is nice and hot, add the steaks and cook for 5-7 minutes, until a deep brown crust forms on the undersides. Turn the steaks and cook for 5-7 minutes more, until medium-rare. Let rest on a cutting board for 10 minutes. Top with one or both of the compound butters and slice.