Cast Iron Rib-eye with Blue Cheese– Beer Butter

Active preparation time: Cooking time: Serves:

2 Tbs butter One 12-oz boneless ¼ cup (2 fl oz) IPA 1 pinch salt 1 pinch freshly ground black pepper 2 oz Blue Cheese–beer Butter (see below)

(14-oz bone in)

Place the butter in a large cast-iron pan and place the pan over high heat. Once the pan begins to smoke, gently lay the rib-eye in the pan and brown the bottom. Turn the steak over and cook to desired doneness, being careful to avoid splattering the hot butter.

Remove from the heat just before the rib-eye reaches your desired internal temperature (130–135°F/55–57°C for medium-rare; 160°F/71°C for well-done). Deglaze the pan with the beer, then season the steak with the salt and pepper. Place the Blue Cheese–beer Butter on the steak and allow it to melt slowly while serving.

Blue Cheese–beer Butter

Makes:

1–2

8 minutes

1 pound

rib-eye

15 minutes

½ lb butter (2 sticks), room temperature ¼ lb Point Reyes Original Blue Cheese

crumbles ¼ cup (2 fl oz) IPA 1 tsp kosher salt 2 Tbs parsley, chopped

Combine all the ingredients in a tabletop mixer or food processor and blend together. Remove and chill until the butter sets.