Recipe: Chef Curtis Stone Rib-Eye Steak
- November 07, 2017
- Christie McCollum
Pan-Seared Rib-Eye Steaks with Chili-Gorgonzola Butter.
Serves: 2 to 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Make-Ahead: Butter can be made up to 1 day ahead, covered, and refrigerated; bring to room temperature before using.
1 bone-in rib-eye steak (about 1 1/2 lb and 1 1/2 inches thick)
2 oz Gorgonzola cheese, crumbled, at room temperature, divided
4 tbs unsalted butter, at room temperature, divided
1/2 tsp chili powder
1 tbs olive oil
2 garlic cloves, bruised
3 fresh thyme sprigs
- Leave steak at room temperature for 30 minutes before cooking. In medium bowl, gently stir Gorgonzola cheese, 2 tbs butter, and chili powder. Season with salt and pepper. Set Gorgonzola butter aside.
- Preheat the Curtis Stone 10-inch Fry Pan over medium-high heat. Pat steak dry with paper towels and season generously with kosher salt and freshly ground black pepper.
- Add oil to hot pan and then steak. Cook 5 minutes, or until dark brown and caramelized on bottom. Turn steak over and cook for 2 minutes. Reduce heat to medium-high. Add remaining 2 tbs butter, garlic, and thyme to pan. Cook steak, using a spoon to baste melted butter over steak as it cooks, for about 5 minutes, or until an instant-read thermometer inserted horizontally into center of steak reads 130°F for medium-rare. Transfer to plate to rest 5 minutes.
- Top steak with some Gorgonzola butter. Cut steak across grain into 1/2-inch-thick slices and serve with remaining Gorgonzola butter.