Peppercorn Ribeye with Blue Cheese Walnut Butter

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 12 min  ·  total 27 min  ·  difficulty medium

Seared beef ribeye is finished in the oven and topped with a blue cheese walnut butter that melts into the pan juices. This simple steakhouse-style main highlights rich beef and a savory compound butter.

Per serving

322.1 g per serving

Ingredients

• 500 g beef ribeyeBeef, Ribeye, steak, boneless, choice, raw
• 5 g saltSalt, Table
• 4 g black pepperSpices, Pepper, black
• 10 ml olive oil
• 50 g unsalted butterButter, Without salt
• 50 g blue cheeseCheese, Blue or Roquefort
• 20 g walnutsWalnuts, Nuts, English, halves, raw
• 4 g parsley
• 2 g lemon zestLemon peel, Raw

Method

1. In a bowl, mash unsalted butter until soft. Finely chop walnuts and parsley, then mix them into the butter with crumbled blue cheese and lemon zest until evenly combined. Form into a small log and chill for 15 minutes to firm.
2. Preheat the oven to 350°F.
3. Pat the beef ribeye dry. Season both sides evenly with salt and black pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes. Sear the steak for 2 to 3 minutes per side until well browned.
5. Transfer the skillet to the oven and roast for 4 to 6 minutes, depending on thickness, until the steak reaches your preferred doneness.
6. Move the steak to a cutting board and rest for 5 minutes. Slice several coins of the blue cheese walnut butter and place on top to melt.
7. Slice the ribeye across the grain and serve with any melted butter and pan juices spooned over.

Tips

• Tallow can replace olive oil for a higher smoke point sear.
• The compound butter can be made up to 3 days ahead and kept refrigerated.
• Pecans can substitute for walnuts with similar results.
• Let the steak rest before slicing to keep juices in the meat.