Blue Cheese Crusted Ribeye is flavorful, tender with the right amount of crisp. The perfect dish to impress guests!
Ribeye is already a wonderful cut of meat on it’s own, so tender and juicy! However, the blue cheese crust really takes this dish to the next level and is incredibly easy to make. I love the way the tangy blue cheese compliments steak! Not only is this an amazing weeknight dinner, it’s perfect if you’ve got company coming over and you want to get super fancy and impress them.
Pair this Blue Cheese Crusted Ribeye with a few of my favorite side dish recipes like Creamy Spinach and Mushroom Risotto, Smoked Gouda Mashed Potatoes and Oven Roasted Brussels Sprout with Bacon.
WHAT CUT OF STEAK SHOULD I USE?
I recommend using a thick cut of Ribeye steak. It’s usually easy to find, and cooks to perfection. However, any cut of steak would work for this recipe. I also love using NY Strip Steak as a substitute because it tastes amazing!
CAN I MAKE THESE AHEAD OF TIME?
Absolutely! But, like any steak recipe, it’s going to taste much better the first day it’s cooked. The recipe comes together pretty quickly, so you probably won’t even need to make it ahead of time. You can always make your topping and store it in the fridge about 1 day prior to cooking your steak if you want to save a little time.
HOW TO COOK THE PERFECT STEAK
- Pat dry the steak using paper towels to get a perfect sear and reduce oil splatter.
- Let the steaks come to room temperature for about 20 minutes prior to searing so that they cook evenly and not too fast on the outside.
- You want to make sure you season generously.
- Be sure to preheat the pan to medium heat and add oil with a high smoke point like canola or vegetable oil. In addition to the oil, add BUTTER for additional flavor and to help create a nice crust.
- Sear the steaks on each side for about 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges. About 1 min per edge.
- Remove steak and rest 10 minutes before slicing against the grain.
- I prefer using a large Cast Iron Skillet pan for best heat conduction. However, if you don’t have a cast iron skillet, feel free to use a large stainless steel pan.
Questions about this Blue Cheese Crusted Ribeye? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Blue Cheese Crusted Ribeye
- 2 Ribeye Steaks, Thick Cut
- 1½ Shallot, Sliced
- ½ Tablespoon Sherry Cooking Wine
- 2-3 Tablespoons Butter
- Canola Oil, as needed
- 1 Cup Panko Breadcrumbs
- ½ Cup Blue Cheese Crumbles
- ½ Teaspoon Paprika, as needed
- ½ Teaspoon Black Pepper
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Garlic Powder, as needed
- ½ Teaspoon Chili Powder
- 2 Teaspoons Fresh Chopped Rosemary
- 1½ Tablespoon Fresh Chopped Parsley
- Squeeze of Lemon Juice, optional
- Heat the oven to 400°F.
- In a medium skillet over medium heat, melt 1 tablespoon of butter. Add shallots and rosemary. Cook until shallots are tender and translucent. Deglaze the pan with the Sherry cooking wine until slightly reduced down, about 2 minutes. Remove from heat and set aside.
- In a bowl, mix together the Panko, blue cheese, parsley, paprika and additional garlic powder as needed, and the cooked shallots and rosemary. Set aside.
- Once the steak has come to room temperature, season with salt, pepper, chili powder and garlic powder.
- Heat a large cast iron skillet over medium heat with 1 tablespoon of butter and about 1 tablespoon of canola oil.
- Once the pan is hot, sear the steaks on both sides until a nice crust forms. About 3-6 minutes on each side. Remove the pan from the heat and add your Blue Cheese crust. Press the mixture onto the steaks.
- Place the pan in the oven and bake for about 3-4 minutes, until the cheese has slightly melted and the crust begins to brown.
- Remove from the oven, and let the steaks rest for about 5 minutes before slicing and serving. Enjoy!
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