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Ribeye comes from the primal section called the beef rib. It falls between the shoulder and the loin, and spans from ribs six through twelve. The cut has a beautiful white cap of fat, which marbles the meat resulting in a seriously tender and juicy cut. A little salt and pepper is all you need to bring out the beefiness of the meat.
Blue cheese is a type of cheese using culture of Penicillium, a type of mold. The flavor profile of a good blue cheese is distinctively salty, sharp and earthy, Some varieties have a unique sweetness. The pairing of the butter and blue cheese over the steak enhances the savoriness of the beef and makes it deeper, richer and earthier. A little goes a long way so use sparingly.
Grape seed oil has a really high smoking point (420F/ 215C) which makes it a great oil for searing at high temperature resulting in a nice brown crust on the steak. The grape seed oil is very neutral so it doesn’t subtract from the flavor but pairs with them. Butter adds additional richness to the dish. That tones down the blue cheese slightly and ties everything together.
Rosemary is an incredibly aromatic herb. It favors a lemon and pine flavor, It can also be woody and earthy. The light citrusy flavor cut the richness in the fat of the butter, blue cheese and steak. Add the rosemary when you flip the steak so it doesn’t burn. Remove the rosemary before placing a new steak.
Raw garlic is pungent and a little zesty. Tame it a bit by frying it in the grape seed oil prior to cooking the steak. Not only does the garlic season the cooking oil. It tones down the garlicky flavor resulting in tender and sweet garlic. Lightly mash the garlic once cooked to enhance your steak eating experience.
preparing the steak is important to the overall cook. you want to remove the steak from the refrigerator 30 minutes prior to cooking. that helps the steak cook more evenly. you want to keep from salting your steak and leave it for seconds before you plan to cook. salting the steak too early can result in the salt drawing out all the moisture in the steak.
cooking the steak is totally up to personal preferences. but if you like a nice crust on the outside of the steak cast iron is your best option. cook the steak 3-5 minutes for a medium-rare, 5-7 for medium and beyond that is well done.
resting is important because it gives the steak the time to settle and the juices to redistribute. the redistribution is important to keep the steak tender and juicy. resting doesn’t have to be too long and your steak will not turn cold. if you do have a windy draft, simple tint some foil over the top to keep from steak from cooling down.
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