Ingredients
- 6 oz. unsalted butter, softened
- 3 oz. blue cheese, crumbled
- 2 tsp. bourbon
- ¼ c. pecans, toasted and chopped salt and pepper
- 3 ribeye steaks, cut 1 ½ inch thick salt and pepper
- 2 T. vegetable oil
- 2 T. unsalted butter
- 2 rosemary sprigs
Entrée
Ribeye Steak With Pecan, Bourbon, Blue Cheese Butter
Yield: Serves 6
Chef: Brian Streeter
Preparation
To make the blue cheese butter, place the butter, blue cheese and bourbon in a stainless-steel bowl. With the back of a large spoon, mash the ingredients together until they are smooth and evenly distributed. Add the pecans and season with salt and pepper to taste.
Remove the steaks from the refrigerator and bring to room temperature. Season generously on both sides with salt and pepper. Heat a wide-bottom, heavy skillet over high heat. Add the vegetable oil to the pan and set the steaks in the pan. While the steaks are cooking on one side, add the butter and rosemary sprigs to the pan. Once steaks are brown on the first side, turn over and continue cooking to sear both sides, basting with the butter and oil from the bottom of the pan. Cook for 4-5 minutes for medium-rare or to desired doneness. Remover from the pan and allow to rest off the heat for a few minutes. Top with a spoonful of the blue cheese butter and garnish with the chopped green onions.
Enjoy with a glass of Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon.
