Combining two great things, Blue Cheese and Ribeye you can’t go wrong. Ribeye is by far my favorite cut for steak and it has taken years of cooking steak to bring Em around to eating it medium rare with me. I can’t bring myself to eat hard steak and I feel about the same with people who order steak well done as those who won’t eat Maine Lobster– it is almost a crime. Not a felony but maybe just a traffic ticket like crime. There are a good amount of my family and friends who eat steak well done and just to clarify I do not want them to go to jail for it!
Years ago before 3 maniacs were running around we used to buy a steak for each of us. Now they are like $15 each and with a bunch of kids to feed we buy one big one to cook and divide. To make the steak stretch a little farther we make a filling blue cheese sauce for it and to use with the large amounts of veggies we will pile onto our plates with them.
I cook Ribeye on the stove in a cast iron pan. Only salt and pepper on the steak and into the oiled pan set to medium high. Once it is seared well on both sides I reduce heat to medium and let it cook through. I always use a meat thermometer on steak because they are to expensive to screw up (which I can do). I am pan cooking until the middle reaches 130 degrees. This thick cut, little over a pound Ribeye took around 12 minutes for me.
Then I remove the Ribeye to a plate and cover with foil to let it rest and reach 135 degrees.
Now back into the cast iron pan (which still has brown bits from steak, oil, and salt and pepper all through it) I add 2 tablespoons of butter and 1/4 cup flour. I whisk until combined.
Next I slowly pour in 1 cup milk while continuing to whisk. I actually tried to pour, whisk, and photograph at the same time until I realized I was hampered with only 2 hands and called for photography backup.
This will thicken very fast so almost immediately I add 1/4 teaspoon dried rosemary leftover from last years garden and 1/2 cup of blue cheese crumbles. Stir that until it is all combined and remove from heat. That is the blue cheese sauce for the Ribeye.
Now you are ready to slice, dip, and enjoy.
This is a delicious and luxurious dinner you can have done and on the table in around 20 minutes.
I thoroughly enjoy slicing off the ends and dipping in sauce before any maniacs can get their hands on it.
- 1.25 lb thick cut Ribeye
- 2 tablespoon butter
- 1/4 cup flour
- 1 cup milk
- 1/4 teaspoon dried rosemary
- 1/2 cup blue cheese crumbles
- Pour olive oil into cast iron pan on stove set to medium high heat.
- Salt and pepper both sides of Ribeye.
- Place Ribeye in pan and sear both sides.
- Once seared reduced heat to medium and cook to 130 degrees for medium rare.
- Remove from pan and allow to rest on plate covered with tin foil.
- Back into pan add butter and flour and whisk to combined.
- Pour in milk while whisking until thickened.
- Add rosemary and blue cheese and stir to combine.
- Remove from heat once ready.
- Slice steak and pour or dip into blue cheese sauce. The sauce is great for veggies on the side as well.