Seared Steak with Blue Cheese Butter Recipe

To make the Blue Cheese Butter

1. Add the room temperature butter and blue cheese to a food processor then pulse blitz until you have a well-combined butter.1 stick / 113 g unsalted butter1 cup / 100 g blue cheese
2. Lay a large strip of glad wrap/cling film out on the benchtop, spoon the butter into a rough log onto the long edge of the cling film.
3. Carefully roll the cling film over the butter, then pinch the ends together and keep rolling it tight until you have a nice secure log.
4. Fold over the ends of the glad wrap/cling film and chill in the fridge for at least 1 hour. (See note 2)

To Sear the Steaks:

1. Take the steaks out of the refrigerator for at least 30 minutes before planning to cook them.2 Ribeye/New York Strip/filet mignon steaks
2. Place a skillet over high heat and leave it to get hot.
3. Use kitchen paper to pat the steak dry, repeat until the kitchen towel is almost sticking to the meat.
4. Once the skillet is hot, add the oil.1 tbsp vegetable oil
5. Generously salt both sides of the steak then immediately add the steaks to the skillet1 tsp salt
6. Cook for 2 minutes on one side and then flip and cook for another 2 minutes. (see note 3 for additional cooking times)
7. Use tongs to pick up the steaks and sear the strip of fat on the side.
8. Remove the steaks from the pan and place on a plate, add a round of the blue cheese butter, cover loosely with foil and let them rest for 2 minutes.
9. Serve with an additional pat of blue cheese butter