Ingredients  

1 20 ounce bone-in ribeye steak

1 tablespoon fresh rosemary, removed from sprig

2 tablespoon extra virgin olive oil

2 tablespoons butter

salt and pepper to taste

Blue Cheese Butter:

1/2 stick butter

2 tablespoons crumbled blue cheese

1 tablespoon minced garlic

Directions

 1. For the blue cheese butter: Soften the butter in a small pot. Using a fork, mash in and combine blue cheese and garlic until fully mixed. Spoon the butter onto parchment paper, doing your best to reshape it to resemble a stick of butter. Roll and place in the refrigerator for about 10 minutes and remove 5 minutes before serving.

2. For the ribeye: Preheat grill to medium/high heat. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper.

3. Add the olive oil and plain butter to an cast iron skillet and turn up high, allow the skillet to become hot first. Place the ribeye face down and sear undisturbed for 2 minutes. Flip the ribeye and sear for an additional 2 minutes. This will give your steak a nice seared edge.

4. Add rosemary and then transfer your skillet.  Continue cooking steaks on the grill to desired temperature. Drizzle ribeye with melted rosemary butter from the skillet. This is to add rosemary flavor to the steak. Transfer ribeye from the skillet and set on a plate, top with a slice of blue cheese butter and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature.

5. Enjoy!