Pan-Seared Rosemary Ribeye (with Blue Cheese Butter optional)

1 boneless ribeye steak 1 1/4- 1 1/2 inch thick

Salt to taste

Pepper to taste

2 Sprigs Fresh Rosemary

2 Sprigs Fresh Thyme

3 Garlic Cloves

4 Tbl Rosemary Olive Oil

3 Tbl Unsalted Butter

Blue Cheese Butter

1/2 stick of butter

2 Tbl crumbled blue cheese

1 Tbl minced garlic

Blue Cheese Butter

Soften the butter in the microwave for 10-15 seconds. Using a fork, mash and combine blue cheese and garlic until mixed. Spoon the butter into tin foil and reshape it resembling a stick of butter. Roll and place in the refrigerator for about 20 minutes. Remove 5 minutes before serving.

Directions:

Layout steak to sit at room temperature. Pat dry with a paper towel and season the top and bottom of the steak with salt and pepper. Heat cast-iron pan over high heat. Pour Rosemary Oil and plain butter into the pan and place the seasoned steak into the pan. Add smashed garlic, thyme, and rosemary. As the butter melts basting the steak with the garlic and herb-infused butter using a spoon. Once the steak has seared for a few minutes (will form a brown crust), flip it over and continue basting with the melted butter. Cook until you reach your preferred level of doneness. Transfer the steak to a plate and top it with a slice of blue cheese butter.