Mouthwatering Steak and Blue Cheese Butter
Prep time
Cook time
Total time
Looking for a special meal to serve your sweetheart this Valentine's Day? Look no further than this Mouthwatering Steak with Blue Cheese Butter. Your sweetie will be kissing the ground you walk on after this dinner!
Recipe type: Main Dish
  • Rib Eye Steaks (or any other cut of meat you choose)
  • salt and pepper
  • olive oil
  • 4 tablespoons/½ stick of salted butter (softened)
  • 2 tablespoons green onions (chopped)
  • ½ cup of crumbled blue cheese
  1. For the butter:
  2. Begin by pulling out your butter so it has time to soften.
  3. Chop your green onions and add 2 tablespoons to the bowl with the butter.
  4. Add ½ a cup of blue cheese crumbles to the bowl as well.
  5. Stir the ingredients together and put the bowl to the side until your steaks are done.
  6. For the steaks:
  7. Preheat your oven to 350 degrees.
  8. Pull out your steaks from the refrigerator and season both sides with salt and pepper.
  9. Allow the steaks to sit on the counter for at least 10 minutes before you begin cooking them.
  10. While your steaks are coming to room temperature, pull out a heavy-bottom pan that is oven safe.
  11. Drizzle some olive oil in the bottom of your pan and heat it up over medium-high heat. You want the pan to be really hot.
  12. Place the steaks into the hot pan and allow them to cook for about 2-3 minutes on the first side. You’ll know when they are ready to flip because they will easily pull away from the bottom of the pan.
  13. Flip the steaks to the other side and cook for an additional 2-3 minutes.
  14. Place the steaks in the oven and allow to cook for 4-5 minutes for a steak cooked to a medium temperature.
  15. Carefully remove the pan from the oven using heat-protected oven mitts. Remember the handle is hot!
  16. Place the steaks on dinner plates and top with blue cheese butter immediately.
  17. Let the steaks rest on the plates for about 5 - 10 minutes so that the juices stay put and don’t come pouring out when you cut into them.
  18. Enjoy!
Recipe by Lake Life State of Mind at