Fairway Market Pan-Seared Steak with Creamy Blue Cheese Sauce
Fairway MarketFairway Market Pan-Seared Steak with Creamy Blue Cheese Sauce
Ingredients
For the Steak
- 2 boneless ribeye steaks, about 1 1/4 inches thick, 12-14 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil, or other high smoke point oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Creamy Blue Cheese Sauce
- 1 tablespoon unsalted butter
- 1 shallot, finely minced
- 1 garlic clove, minced
- 1/4 cup dry white wine, such as Sauvignon Blanc (optional, for deglazing)
- 1 cup heavy cream
- 4 ounces blue cheese, crumbled (Fairway's cheese counter has excellent options like Danish Blue or Roquefort)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt, or to taste
- 1 tablespoon fresh chives, chopped, for garnish
Instructions
- 1
Remove the steaks from the refrigerator at least 30 minutes before cooking to bring them closer to room temperature. Pat them very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 2
Heat a heavy-bottomed skillet (cast iron is ideal) over high heat for 3-5 minutes until it's smoking hot. Add the avocado oil to the pan.
⏱️ 3 min
- 3
Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side for a good crust. Reduce heat to medium-high. Add the unsalted butter, smashed garlic cloves, and rosemary sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the steaks with the melted butter, garlic, and rosemary for another 2-4 minutes, flipping once, until desired doneness is reached (130-135°F for medium-rare).
⏱️ 8 min
- 4
Transfer the steaks to a cutting board, tent loosely with foil, and let rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min
- 5
While the steaks are resting, prepare the blue cheese sauce. In the same skillet (no need to clean it, the fond adds flavor), melt 1 tablespoon of unsalted butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 4 min
- 6
If using, pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced. (Skip this step if omitting wine).
⏱️ 2 min
- 7
Stir in the heavy cream and bring to a gentle simmer. Reduce the heat to low and add the crumbled blue cheese and Dijon mustard. Stir continuously until the cheese is melted and the sauce is smooth and slightly thickened. Season with black pepper and salt to taste. Remember blue cheese is salty, so taste before adding more salt.
⏱️ 5 min
- 8
Slice the rested steaks against the grain into thick pieces. Serve immediately, drizzling generously with the warm blue cheese sauce. Garnish with fresh chopped chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fairway MarketFairway Market Pan-Seared Steak with Creamy Blue Cheese Sauce
Ingredients
For the Steak
- 2 boneless ribeye steaks, about 1 1/4 inches thick, 12-14 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil, or other high smoke point oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Creamy Blue Cheese Sauce
- 1 tablespoon unsalted butter
- 1 shallot, finely minced
- 1 garlic clove, minced
- 1/4 cup dry white wine, such as Sauvignon Blanc (optional, for deglazing)
- 1 cup heavy cream
- 4 ounces blue cheese, crumbled (Fairway's cheese counter has excellent options like Danish Blue or Roquefort)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt, or to taste
- 1 tablespoon fresh chives, chopped, for garnish
Instructions
- 1
Remove the steaks from the refrigerator at least 30 minutes before cooking to bring them closer to room temperature. Pat them very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 2 min - 2
Heat a heavy-bottomed skillet (cast iron is ideal) over high heat for 3-5 minutes until it's smoking hot. Add the avocado oil to the pan.
⏱️ 3 min - 3
Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side for a good crust. Reduce heat to medium-high. Add the unsalted butter, smashed garlic cloves, and rosemary sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the steaks with the melted butter, garlic, and rosemary for another 2-4 minutes, flipping once, until desired doneness is reached (130-135°F for medium-rare).
⏱️ 8 min - 4
Transfer the steaks to a cutting board, tent loosely with foil, and let rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min - 5
While the steaks are resting, prepare the blue cheese sauce. In the same skillet (no need to clean it, the fond adds flavor), melt 1 tablespoon of unsalted butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 4 min - 6
If using, pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced. (Skip this step if omitting wine).
⏱️ 2 min - 7
Stir in the heavy cream and bring to a gentle simmer. Reduce the heat to low and add the crumbled blue cheese and Dijon mustard. Stir continuously until the cheese is melted and the sauce is smooth and slightly thickened. Season with black pepper and salt to taste. Remember blue cheese is salty, so taste before adding more salt.
⏱️ 5 min - 8
Slice the rested steaks against the grain into thick pieces. Serve immediately, drizzling generously with the warm blue cheese sauce. Garnish with fresh chopped chives.
⏱️ 1 min