Ribeye Steak with Mashed Potatoes and Blue Cheese Butter

Season the ribeye steak generously on all sides with salt and freshly ground black pepper.

Heat olive oil in a large, oven-safe skillet over high heat until it begins to smoke.

Carefully place the steak in the hot skillet and sear for 2-3 minutes per side, until a deep brown crust forms. Sear the edges as well.

Reduce the heat to medium, add butter and fresh thyme to the skillet. Tilt the pan and use a spoon to baste the steak with the melted butter for about a minute.

Transfer the skillet to a preheated oven to finish cooking to your desired doneness.

While the steak is in the oven, peel and chop the potatoes into uniform chunks.

Place the potatoes in a saucepan, cover with cold water, add a generous amount of salt, and bring to a boil. Cook until the potatoes are fork-tender.

Drain the cooked potatoes thoroughly in a colander.

Return the drained potatoes to the hot pot. Add butter and heavy cream, then whisk vigorously until smooth and creamy.

In a small bowl, combine the softened butter and crumbled blue cheese. Mash together with a fork until well combined to create a compound butter.

Remove the steak from the oven and transfer it to a cutting board. Let it rest for 5-10 minutes before slicing.

Slice the rested steak against the grain into thick pieces.

To plate, spread a generous amount of mashed potatoes on a plate. Arrange the sliced steak over the potatoes. Top with a dollop of the blue cheese butter and garnish with finely chopped chives.

For an extra touch of luxury, add a spoonful of caviar on top before serving.