Cast-Iron Skillet Steak with Blue Cheese Butter
- 1 boneless beef steak (about ¾ pound/340 g), such as rib eye, flat iron, strip, or hanger
- Fine sea salt and freshly ground black pepper
- 1 ounce (30 g) blue cheese, crumbled, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon olive oil
- Flaky sea salt
1. Use paper towels to pat the steak dry—this will ensure proper browning. Generously season both sides of the steak with fine salt and pepper, then let the steak rest at room temperature for at least 15 minutes.
2. Meanwhile, in a small bowl, use a fork to mash together the blue cheese, 1 tablespoon of the butter, and a few grinds of pepper.
3. Heat a large cast-iron skillet over medium-high heat for 3 to 4 minutes, until very hot. Swirl in the oil and the remaining 2 tablespoons butter. Place the steak in the skillet and cook until browned on the first side, about 3 minutes. Flip and cook on the second side to your preferred doneness, 3 to 4 minutes for medium-rare. (If using a thermometer to check doneness, 130°F/55°C is medium-rare.) Use tongs to hold the steak on its side and crisp any strips of fat for another minute or so.
4. Transfer the steak to a plate. Spread the blue cheese butter on top of the steak, tent with aluminum foil, and let rest for about 10 minutes. (You don’t have to use all the blue cheese butter if you don’t want to; any that doesn’t melt is delicious spread across toast.)
5. Sprinkle a pinch of flaky salt over the steak and serve. For the Easiest Undressed “Salad”: Rinse and dry two handfuls of arugula or watercress and serve alongside the steak.
Excerpted from The Newlywed Table by Maria Zizka (Artisan Books). Copyright © 2019.
