Blue Cheese Crusted Ribeyes

Blue Cheese Crusted Ribeyes

 

2 thick-cut ribeyes

1 large shallot, sliced

Dry, white wine, for de-glazing

2-3 tablespoons Butter

Canola oil, as needed

1 cup Panko breadcrumbs

1 cup blue cheese, crumbled from a wedge

1 teaspoon Paprika, as needed

Kosher salt and fresh-ground pepper, to taste

1 teaspoon Garlic Powder, as needed

1 teaspoon Chili Powder

2 teaspoons fresh, chopped rosemary

2 tablespoons fresh, chopped parsley

Squeeze of Lemon Juice

 

Heat the oven to 400°

Let steaks come to room temperature

In a medium skillet over medium heat, melt 1 tablespoon of butter. Add shallots and rosemary. Cook until shallots are tender and translucent. Deglaze the pan with the wine and lemon juice until slightly reduced down, about 2 minutes. Remove from heat and set aside.

In a bowl, mix together the Panko, blue cheese, parsley, paprika, garlic powder as needed and the cooked shallots and rosemary. Set aside.

Once the steaks have come to room temperature, season with salt, pepper, chili powder and garlic powder.

Heat a large cast iron skillet over medium heat with 1 tablespoon of butter and about 1 tablespoon of canola oil.

Once the pan is hot, sear the steaks on both sides until a nice crust forms, 3-6 minutes on each side. Remove the pan from the heat and add your Blue Cheese crust on top of the steaks. Press the mixture onto the steaks.

Place the pan in the oven and bake for 3-4 minutes, until the cheese has slightly melted and the crust begins to brown.

Remove from the oven, and let the steaks rest for about 5 minutes before slicing and serving. Enjoy!