Pan-Seared Ribeye Steak with Blue Cheese Butter Recipe (2025)

FAQs

Do you add butter before or after searing steak? ›

Once the steak is cooked to your desired doneness, reduce the heat to medium low and add your butter. You can also add garlic and other aromatics to amp up the flavor.

The oil has a higher smoke point which means it won't burn when you crank the heat up high. The butter, however, gives it great flavor. Using both slightly decreases the smoke factor while providing a nice sizzle for the fat on the outside of the steak to crisp up.

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 ...

To cook your steaks, heat a frying pan – to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side.

Best cooking fat for steak

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

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

For the perfect medium-rare steak, sear in a skillet for 12–14 minutes for a 1-inch steak, and 14–16 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.

Ribeye is a best-of-both-worlds steak: It's well marbled with the flavorful fat that's usually found in tougher cuts, but it comes from one of the more tender parts of the cow, so it's great for fast-cooking, high-heat methods.

FOR CREAMY BLUES: BEEF

Blue cheese has a natural meatiness that makes sweet love with some actual red meat.

How long to cook a 2 inch bone-in ribeye? ›

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.

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.

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.

Pretty much any meat coming off of the grill will benefit from a little seasoned butter to jazz up the flavor and moisture. After you mix all ingredients for your resting steak butter in a small bowl, simply “paint” the cutting board with the back of a spoon and place your cooked meat on the butter while it rests.

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.

Make sure your pan is hot

Add a few teaspoons of vegetable oil (which has a higher smoke point) and set the pan over high heat. Pat the meat dry as the pan heats — this helps keep it from steaming instead of searing.