Savor Cast Iron Ribeye Steak with Pears and Blue Cheese Today

This Cast Iron Ribeye Steak with Pears and Blue Cheese pairs juicy ribeye with roasted pears in a simple, one-pan dish.

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Prep Time 15

Cook Time 25

Resting Time 5

Total Time 45

Servings: 2 steaks

Course: Beef

Cuisine: American

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Steak

2 pieces ribeye steaks (1 1/2 inches thick) Substitute with New York strip if preferred.
3 tbsp unsalted butter Can use ghee for a dairy-free option.
4 sprigs thyme Rosemary works as a substitute.

For the Pears and Veggies

2 pieces Bosc pears Feel free to substitute with Comice, Bartlett, or Anjou pears.
3 large shallots Red or yellow onions can work as alternatives.
3/4 lb baby potatoes Use larger potatoes cut in halves if necessary.

For Sautéing

3 tbsp avocado oil Can substitute with canola oil for a higher smoke point.

For Topping

1/4 cup blue cheese Goat cheese or feta are great milder options or can omit for dairy-free.
2 tbsp chopped parsley Optional garnish.

Equipment

cast iron skillet

Method

Step-by-Step Instructions

Bring the ribeye steaks to room temperature for about 1 hour and preheat your oven to 450°F. Halve the baby potatoes and slice the pears and shallots. Toss them in a bowl with avocado oil, salt, and pepper.
Place your cast iron skillet over medium heat and season the ribeye steaks with salt and pepper.
Add the avocado oil to the hot skillet and increase the heat to medium-high. Sear the steaks for 2-3 minutes until a crust forms.
Flip the steaks over and add the unsalted butter, thyme, and optional garlic around the steaks. Baste the steaks with the butter for 2-3 minutes.
Remove the steaks from the skillet and add the baby potatoes, pears, and shallots. Roast in the oven for about 8 minutes.
Lay the ribeye steaks on top of the roasted veggies and return the skillet to the oven, now set to 475°F. Cook for an additional 4-5 minutes for medium-rare.
Remove from the oven, add blue cheese on top, and broil until cheese melts, about 1 minute.
Let the steaks rest for about 5 minutes before slicing. Serve alongside the roasted pears and shallots, garnished with parsley.

Nutrition

Serving: 1steakCalories: 650kcalCarbohydrates: 25gProtein: 50gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 135mgSodium: 350mgPotassium: 1000mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 8mgCalcium: 100mgIron: 3.5mg

Notes

For best results, let the steaks sit out for an hour before cooking and monitor doneness with a thermometer aiming for 130°F for medium-rare.

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