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Blue Cheese-Aged Ribeye Steak

Blue Cheese-Aged Ribeye Steak

Blue Cheese-Aged Ribeye Steak

RatingDifficultyBeginner

This is the infamous dish that officially kicked things off on my Food Network Show, Let’s Eat! To this day, people catch me out and about and shout, “I want that steak!” Maybe it’s the sizzle of the butter in the pan, or the richness of the blue cheese – but this aged steak is one you’ve got to taste for yourself! Aged steaks are notoriously expensive because of the meticulous aging process that gives the steak a more robust flavor. With my 24-hour “aged steak” process, I create similarly earthy flavors in a fraction of the time without breaking your bank. Now listen, if you aren’t cooking your steak in a cast iron skillet – you better start! The secret to a great steak is all in the skillet and butter basting while cooking - did you hear that sizzle! Serve with my creamy blue cheese sauce – it could be poured on a shoe and still taste good. I don’t recommend that though, unless you like the taste of shoes. Carry on!

Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients (Steak)
 2 rib-eye steaks (about 1 inch thick and 1/2 to 1 pound each)
 5 oz crumbled blue cheese
 Kosher salt and coarsely ground black pepper
 2 tbsp vegetable oil
 3 tbsp unsalted butter, at room temperature
 3 sprigs fresh thyme
 2 sprigs fresh rosemary
 2 cloves garlic, slightly smashed
Ingredients (Blue Cheese Sauce)
 1 tbsp unsalted butter
 1 shallot, sliced
 ¾ cup heavy cream
 2 tbsp Worcestershire sauce
 ½ tsp kosher salt
 ¼ tsp coarsely ground black pepper
Directions (Steak)
1

Special equipment: cheesecloth

2

On a baking sheet, lay out a sheet of plastic wrap, then unfold a piece of cheesecloth on top.

3

Place the steaks on the cheesecloth. Fold a thin layer of the cheesecloth over the steaks, then top
with the blue cheese. Fold over the plastic wrap to secure the cheese on top.

4

Refrigerate the wrapped steaks overnight.

5

When it's time to cook, remove the steaks from the refrigerator and let sit at room temperature for 20 minutes.

6

Unwrap the steaks; reserve the blue cheese for the sauce. Pat the steaks dry with paper towels.

7

Heat a cast-iron skillet over high heat.

8

Season the steaks with salt and pepper on both sides.

9

Once the skillet is hot, drizzle in the vegetable oil.

10

Add the steaks and sear for 5 minutes on one side. Flip the steaks and cook for 2 minutes.

11

Lower the heat to medium, then add the butter, thyme, rosemary and garlic.

12

Use a spoon to baste the melted butter over the steaks as they cook. Cook for 3 to 4 more minutes for medium-rare doneness. Cook longer to desired doneness.

13

Let rest on a plate for 5 minutes.

Directions (Blue Cheese Sauce)
14

In a small saucepan over medium heat, melt the butter.

15

Add the shallots and cook until golden brown, 2 to 3 minutes.

16

Stir in the cream and Worcestershire sauce and cook for 1 minute more.

17

Add the salt, pepper and reserved blue cheese and stir well. Just as the cheese begins to melt, remove from the heat.

18

To serve, spoon the sauce over the steaks.

Ingredients

Ingredients (Steak)
 2 rib-eye steaks (about 1 inch thick and 1/2 to 1 pound each)
 5 oz crumbled blue cheese
 Kosher salt and coarsely ground black pepper
 2 tbsp vegetable oil
 3 tbsp unsalted butter, at room temperature
 3 sprigs fresh thyme
 2 sprigs fresh rosemary
 2 cloves garlic, slightly smashed
Ingredients (Blue Cheese Sauce)
 1 tbsp unsalted butter
 1 shallot, sliced
 ¾ cup heavy cream
 2 tbsp Worcestershire sauce
 ½ tsp kosher salt
 ¼ tsp coarsely ground black pepper

Directions

Directions (Steak)
1

Special equipment: cheesecloth

2

On a baking sheet, lay out a sheet of plastic wrap, then unfold a piece of cheesecloth on top.

3

Place the steaks on the cheesecloth. Fold a thin layer of the cheesecloth over the steaks, then top
with the blue cheese. Fold over the plastic wrap to secure the cheese on top.

4

Refrigerate the wrapped steaks overnight.

5

When it's time to cook, remove the steaks from the refrigerator and let sit at room temperature for 20 minutes.

6

Unwrap the steaks; reserve the blue cheese for the sauce. Pat the steaks dry with paper towels.

7

Heat a cast-iron skillet over high heat.

8

Season the steaks with salt and pepper on both sides.

9

Once the skillet is hot, drizzle in the vegetable oil.

10

Add the steaks and sear for 5 minutes on one side. Flip the steaks and cook for 2 minutes.

11

Lower the heat to medium, then add the butter, thyme, rosemary and garlic.

12

Use a spoon to baste the melted butter over the steaks as they cook. Cook for 3 to 4 more minutes for medium-rare doneness. Cook longer to desired doneness.

13

Let rest on a plate for 5 minutes.

Directions (Blue Cheese Sauce)
14

In a small saucepan over medium heat, melt the butter.

15

Add the shallots and cook until golden brown, 2 to 3 minutes.

16

Stir in the cream and Worcestershire sauce and cook for 1 minute more.

17

Add the salt, pepper and reserved blue cheese and stir well. Just as the cheese begins to melt, remove from the heat.

18

To serve, spoon the sauce over the steaks.

Blue Cheese-Aged Ribeye Steak
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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