A restaurant-quality bone-in ribeye steak seared to perfection and topped with a luxurious blue cheese compound butter, paired with silky mashed potatoes. The standout is the rich, tangy compound butter that melts into every bite.
Delivery in as fast as one hour.*
Prices vary by store
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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.
Store leftover steak wrapped in foil in the refrigerator up to 3 days; reheat gently in a 275°F oven. Mashed potatoes keep refrigerated up to 4 days and reheat well with extra cream and butter.
cast-iron skillet or heavy stainless steel pan · meat thermometer · chef's knife
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. The steak continues cooking as it rests, so pull it 5°F before your target.
Yes. Mix softened butter with blue cheese and chives, roll in parchment, refrigerate up to 5 days or freeze up to 1 month. Slice and place on hot steak to melt.
Resting for 5-10 minutes after cooking allows juices to redistribute, keeping the meat tender and juicy instead of bleeding onto the plate.
Use high heat, pat the steak completely dry, season generously with salt and pepper just before cooking, and avoid moving it in the pan for the first 3-4 minutes.
Yes. Gorgonzola, Roquefort, or Danish blue work well. For milder flavor, use crumbled feta or goat cheese instead.
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