Steakhouse KC Strips with Bleu Cheese Butter Recipe

Forget standing over the grill to cook perfectly juicy steaks! A quick sear on the stovetop followed by 10 minutes in a hot oven creates the perfect crust and juicy, pink center. Top with a slice of compound bleu cheese butter for a touch of decadence!

Cooking in the oven may just be my new favorite hands-free way to fix my steak cravings — even if it was originally forced upon me thanks to our new vertical living situation! You may never know how much you relied on your overhead hood vent until you smoke out a three bedroom apartment….!

Above our current stovetop there’s a microwave with a teeeeeeny tiny vent. Really unreliable for sucking up any smoke given off by a searing steak!! I found that out the hard way. Oven to the rescue!

Here’s the catch — you STILL are going to sear the steak on the stovetop, but just for two quick minutes per side. There’s just no better way to form that nice golden brown, salty, crispity crust without it! After the four minutes on the stove, the entire (oven proof!) pan will go into the oven for just 10 more minutes for medium, adjusting the time for different doneness.

Let’s talk about this compound butter!! If you love blue cheese and the decadence it brings to any dish, you’ll love the mashup of blue cheese and butter on top of your steak! Ahh the butter… melting perfectly over every juicy bite… stop me now!

Here’s how you’ll make Steakhouse Ribeyes with Blue Cheese Butter:

1. Bring steaks and butter to room temperature by setting out on counter 30 mins before cooking.
2. When butter has softened, combine with blue cheese. Place on a sheet of cellophane and roll. Place in refrigerator.
3. Preheat oven to 450 degrees.
4. Season steaks well with salt and pepper on both sides.
5. Heat oil in oven proof sauté pan, then place in steak.
6. Cook undisturbed for 2 minutes, then flip and cook another two minutes.
7. Flip back over and place entire pan into oven for 10 minutes.
8. Take steak out of pan and onto cutting board to rest for 5+ minutes!
9. Top steaks with a slice (or two!) of blue cheese butter!

TIPS FOR cooking the perfect steak:

Here are my favorite tips for cooking the perfect steak:

CUT: We always choose NY/KC Strip Steaks because of the light fat marbling – it’s a perfect balance of juicy flavor without feeling too greasy.

PRE-COOKING: Take the steak out of the refrigerator at least 30 minutes but up to an hour before you are going to cook it and let it come to room temperature. I can’t stress this simple step enough! It’s like a warm-up for your steak that will help it perform even better on the grill.

SEASONING: We’ve been obsessed with The Ball Foods All-Purpose Seasoning lately but I promise all you reallllly need is kosher salt and pepper. Season well on both sides and press the s+p into the steak to help permeate.

COOKING: We like our steaks at medium — a nice pink center but nothing too hot red. Follow my cooking instructions for the same or adjust to the following:

• Medium Rare: 2 minutes per side in pan, 8 minutes in oven at 450 degrees
• Medium: 2 minutes per side in pan, 10 minutes in oven at 450 degrees
• Medium Plus: 2 minutes per side in pan, 10 minutes in oven at 450 degrees. Tent steak with aluminum foil as it rests for 5-10 minutes.

I hope you love this easy recipe for perfect steaks!

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