Blue Cheese Butter Ribeye With Charred Broccoli

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American · 30 min · Beef · keto, low-carb, high-protein

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Ingredients

• 2 lb (two 1-lb steaks), 1 1/4 inch thick boneless ribeye steaks
• 2 tbsp, softened unsalted butter
• 1 1/2 oz blue cheese crumbles
• 1/2 lb broccoli florets
• 3 cloves, smashed garlic
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp coarse black pepper

Method (tap to check — screen stays awake)

1. Mash the softened butter with the blue cheese and half the pepper, spoon it onto plastic wrap, roll into a log and chill in the freezer while you cook.
2. Pat the steaks bone dry and salt them hard on both sides. Heat a dry cast-iron skillet over medium-high until it just begins to smoke, then lay the steaks in and leave them alone for 4 to 5 minutes, until the crust releases from the pan without sticking. Flip, add the smashed garlic, and cook 4 more minutes for medium-rare, 130F at the center.
3. Move the steaks to a board and rest them 8 minutes, uncovered, so the crust stays crisp.
4. Pour the olive oil into the same skillet, add the broccoli and a pinch of salt, and press it flat against the pan. Char undisturbed 4 minutes, toss, then cook 3 to 4 minutes more until the edges are blackened and the stems still snap.
5. Slice the steak against the grain, fan it over the broccoli, and lay two cold coins of blue cheese butter on top so they melt into the meat.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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