Wow! It’s been a while since my last post! Life has been extremely busy to say the least. I have been wanting to share this for the longest time but I just could not find enough hours in the day. Anyway, it is well worth the wait! These steaks are melt in your mouth delicous and I find my self craving them on a regular basis! The combination of the garlic, herbs and the bleu cheese compound butter just puts these steaks over the top!

Ingredients for the steak:

• 2 One inch thick Ribeye steaks, outer fat sliced at 1/2 inch intervals, seasoned with a generous amount of salt and pepper and allowed to come to room temperature.
• Fresh Thyme sprigs
• Fresh Rosemary sprigs
• 2 cloves crushed garlic
• 4 tablespoons ghee
• salt
• pepper

Ingredients for the Bleu Cheese compound butter:

• 2 Tablespoons Bleu Cheese
• 2 Tablespoons salted butter (at room temperature)
• 2 Tablespoons freshly minced Rosemary
• 1 teaspoon pressed garlic
• 1 teaspoon freshly chopped basil
• 1 teaspoon Freshly chopped Thyme

Slice the fat at 1/2 inch intervals to prevent the steak from curling. Bring them up to room temperature before searing.

Prepare the Bleu Cheese compound butter while the steaks are coming up to room temperature. Mix all ingredients in a bowl and then turn out onto press and seal or plastic wrap and form into a log. Place in the fridge until the steaks are cooked. Then slice into discs and top the steaks.

For the steaks: Heat a cast iron skillet over high heat. Add in the steaks, ghee, garlic and herbs. Sear on each side for 2 1/2 minutes. Once seared, continue cooking by basting the meat with the pan drippings. We like ours rare to medium rare so I remove them when the instant read thermometer reaches130 degrees. Immediately remove from pan, top with Bleu Cheese compound butter, cover and let rest 10 minutes.

Once the steaks have rested, plate and serve with your favorite sides! I served up some of my famous garlic redskinned mashed potatoes, steamed broccoli and a strawberry, pecan and spinach salad! Absolutely delicious!

As always, I hope you enjoy!

Much Love – The Glitzy Gourmet!