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Perfect Bone-In Ribeye with Blue Cheese Crust

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A juicy, flavorful bone-in ribeye steak topped with a rich, tangy blue cheese crust that caramelizes perfectly under the broiler. This easy recipe delivers a gourmet steak experience in under 45 minutes.

Ingredients

Scale
  • 1 bone-in ribeye steak (1 to 1.5 inches thick)
  • ½ cup (about 75g) crumbled blue cheese (e.g., Maytag or Roquefort)
  • 2 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • Freshly cracked black pepper, to taste
  • Sea salt or kosher salt, to taste
  • 1 tablespoon olive oil (or avocado oil for high smoke point)

Instructions

  1. Remove the ribeye from the fridge about 30-40 minutes before cooking to bring it to room temperature.
  2. Preheat your oven to 400°F (205°C).
  3. Generously season both sides of the ribeye with sea salt and freshly cracked black pepper.
  4. Heat a cast iron skillet over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking.
  5. Place the ribeye in the hot skillet and sear for 3-4 minutes without moving it. Flip and sear the other side for 3 minutes. Use tongs to hold the edges and sear the fat cap for 1-2 minutes to render fat.
  6. Remove the skillet from heat and transfer the steak to a plate briefly.
  7. In a small bowl, combine the crumbled blue cheese, softened butter, minced garlic, and chopped fresh thyme. Stir until well blended.
  8. Spread the blue cheese mixture evenly over the top of the ribeye, covering the surface but not the sides.
  9. Transfer the skillet with the crusted steak to the oven and roast for 5-7 minutes for medium-rare (internal temp 130-135°F / 54-57°C). For medium, add 2 more minutes.
  10. Optionally, finish under the broiler for 1-2 minutes to achieve a bubbly, golden crust. Watch carefully to prevent burning.
  11. Remove the steak from the oven and let it rest on a cutting board loosely covered with foil for 5-10 minutes.
  12. Slice against the grain and serve immediately.

Notes

Pat the steak dry before seasoning to ensure a good sear. Broil in short bursts and watch closely to prevent the blue cheese crust from burning. Rest the steak for 5-10 minutes after cooking to allow juices to redistribute. Use an instant-read thermometer to avoid overcooking.

Nutrition

Keywords: bone-in ribeye, blue cheese crust, steak recipe, easy steak, cast iron skillet, broiled steak, gourmet steak, dinner recipe

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