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Blue Cheese-Crusted Ribeye

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Blue Cheese-Crusted Ribeye

Serves 2

  • 4 ounces creamy blue cheese
  • 2 tablespoons butter
  • 1 tablespoon chives
  • 1 pinch chili flakes
  • 1 cup panko bread crumbs
  • Kosher salt and freshly cracked pepper, to taste
  • 2 (10-ounce) Certified Piedmontese center cut boneless ribeye steaks

To a small mixing bowl, add the blue cheese, butter, chives, chili, bread crumbs, salt, and pepper. Let come to room temperature and mix to combine so that everything is evenly distributed but not mashed together. Season each ribeye with kosher salt and freshly cracked pepper. Heat a cast iron skillet to high and sear each ribeye on both sides forming a nice crust, about 3 minutes on each side. Allow steaks to rest. Meanwhile preheat an oven to 500°F or start the broiler. Generously top each steak with the cheese mixture and roast/broil until crispy and golden brown, about 2 to 4 minutes, or until steak is cooked to desired temperature.

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