39min prep: 0hr 0min cook: 39min
A simple pan-fried steak is quick and easy. Top it off with some melted blue cheese, and you have a steakhouse-worthy dinner in the comfort of your own home.Notes:
- Look for steaks that are about 1 inch thick.
If you have a large saute pan that is also oven-proof, transfer the steaks to the broiler in that pan rather than transferring them to a sheet pan.
Ingredients
Meat & Seafood
- Boneless Rib-Eye Steak — 4 ( 11 Ounces each )
Cheese & Lunchmeat
- Blue Cheese, Crumbled — 1⁄2 Cup
Dairy & Eggs
- Butter, Unsalted — 2 Tablespoons
Spice & Baking
- Black Pepper
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Tablespoons
Equipment
Kitchen Supplies
- Aluminum Foil
- Paper Towels
Appliances
- Broiler
- Stove Top
Cooking Equipment
- Measuring Cups
- Measuring Spoons
- Saute Pan, Large
- Sheet Pan
Prep Steps
Cook Steps
- Preheat the broiler on high. Make sure the top oven rack is set about 6 inches away from the broiler.
- Dry the steaks thoroughly, then season with salt and pepper.
- Heat a large saute pan over medium-high heat. Add olive oil and butter.
- Once butter is melted and oil is hot, gently add the steaks. Oil should sizzle when you add the steaks. Do not crowd pan. Work in batches if necessary.
- Sear on the first side for about [3-5 minutes] until nicely caramelized, then flip and cook another 3-4 minutes until caramelized on the second side.
- Lightly grease a sheet pan with olive oil.
- Transfer steaks to the prepared sheet pan. If working in batches, cover the cooked steaks with foil while you cook the remaining steaks. Let the saute pan cool for a few minutes in between batches.
- Sprinkle 2 tablespoons of blue cheese over the top of each steak. Place under the broiler and cook [2-3 minutes] until cheese is melted and bubbly.
- Once you remove the steaks from the broiler, cover loosely with foil and let rest about 5 minutes before serving.
- Transfer steaks to dinner plates and serve warm.