How to Make Seared Ribeye Steak with Blue Cheese Walnut Butter
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Mix softened butter, blue cheese, walnuts, chives, and lemon zest in a bowl. Chill until ready.
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Pat steaks dry and season both sides with salt and pepper.
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Heat avocado oil in a cast iron skillet over high heat. Add steaks and sear for 3-4 minutes per side for medium-rare.
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Rest steaks 5 minutes, then top each with a dollop of blue cheese walnut butter to melt.
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Serve immediately, spooning the melted butter over the steak.
Pro Tips for Perfect Seared Ribeye Steak with Blue Cheese Walnut Butter
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of boneless ribeye steaks, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Seared Ribeye Steak with Blue Cheese Walnut Butter?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Seared Ribeye Steak with Blue Cheese Walnut Butter?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for boneless ribeye steaks?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.