Chicago Style Steak with Bleu Cheese Butter
Elevate your steak night with this indulgent recipe for Chicago Style Steak with Bleu Cheese Butter, where perfectly seared ribeye steaks meet a rich, creamy topping. Seasoned with kosher salt and freshly ground black pepper, the steaks are expertly pan-seared in a cast iron skillet to achieve a golden-brown crust and tender, juicy interior. The pièce de résistance? A luscious compound butter made from tangy bleu cheese, softened unsalted butter, freshly chopped parsley, and a hint of garlic powder, melting beautifully over the hot steaks for an irresistible finish. Whether paired with roasted potatoes or a crisp green salad, this gourmet dish balances bold flavors with steakhouse-style perfection, ready in just 25 minutes. Perfect for special occasions or a luxurious weeknight treat, this recipe is a must-try for steak and cheese lovers alike!
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Recipe Information
Ingredients
- 2 pieces (12 oz each) Ribeye steak
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 4 tablespoons (softened) Unsalted butter
- 2 ounces (crumbled) Bleu cheese
- 1 tablespoon (chopped) Parsley
- 1 teaspoon Garlic powder
- 2 tablespoons (for searing) Vegetable oil
Instructions
Remove the ribeye steaks from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking.
Season both sides of the steaks with kosher salt and freshly ground black pepper. Rub the olive oil evenly over the steaks to create a thin coating.
In a small bowl, combine the softened unsalted butter, crumbled bleu cheese, chopped parsley, and garlic powder. Mix until smooth and well blended. Set aside in the refrigerator to firm up slightly.
Preheat a cast iron skillet or heavy-bottomed pan over high heat for 5 minutes until very hot.
Add the vegetable oil to the skillet, ensuring the pan is evenly coated.
Carefully place the steaks into the hot skillet. Sear the steaks for 3-4 minutes on the first side without moving them to develop a golden-brown crust.
Flip the steaks and sear the other side for another 3-4 minutes for medium-rare. Adjust cooking time to your preferred level of doneness (use a meat thermometer if needed: 130°F for medium-rare, 140°F for medium).
Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes. Resting ensures the juices redistribute evenly for a tender steak.
While the steaks are resting, slice the bleu cheese butter into pats.
Place the steaks on serving plates and top each steak with a generous pat of bleu cheese butter, allowing it to melt into the hot steak.
Serve immediately with your favorite sides, such as roasted potatoes or a crisp green salad.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 135% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2231 mg | 97% | |
| Total Carbohydrate | 2.6 g | 1% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 205 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
