Panfried Ribeye Steak, Bleu Cheese Steak Butter and Lazy Scalloped Potatoes

• prep time: 20 mins
• cook time: approx 1 hour.

I also served this meal with parmsean roasted cauliflower bites.

Servings: 2 for dinner

INGREDIENTS:

• 1 stick of unsalted butter, room temperature
• 5 oz. blue cheese
• 4 Yukon gold potatoes
• 4 Tbsp. parmesan cheese, grated
• 4 Tbsp. butter, divided (2 Tbsp. each)
• 1 Tbsp. Flour
• 1 cup milk
• 1 tsp. salt
• 1 tsp. pepper
• 2 Free Range ribeye steaks (8-9 oz each)
• Grapeseed oil (for coating frying pan)
• Salt and pepper or Meridian House Seasoning
• 5 garlic cloves
• Rosemary and thyme

INSTRUCTIONS:

1. Place butter and bleu cheese in a bowl and mash until well mixed
2. Place plastic wrap on a flat surface scoop mixture onto the plastic wrap
3. Roll up the bleu butter mixture forming it into a log
4. Place in freezer at least a couple of hours before using (the butter will be good for a few months in the freezer and you can chop off chunks as needed)
5. In a small pot, melt butter and garlic until garlic becomes fragrant
6. Add flour, salt and pepper, and mix until well mixed (with no lumps)
7. Pour in milk slowly, whisking until smooth (no lumps)
8. Bring to a boil and remove from heat
9. Peel potatoes and slice thinly (around 1/4 inch thick) (I do by hand, but you can also use a mandoline
10. Fan potatoes out in a small baking dish
11. Pour sauce on top of potatoes and sprinkle with parmesan
12. Bake at 350F for 1 hour, until cheese is melted and begins to bubble
13. Pull steaks out of the fridge allow them to rest at room temperature for 30-45 minutes
14. Coat frying pan with grapeseed oil on high heat
15. Season steak heavily with salt and pepper (or my favorite, Meridian Steak Seasoning)
16. Cook steaks in frying pan for approximately four minutes per side (or until a meat thermometer temperature reads 125 degrees for medium-rare)
17. With one minute left in cooking add garlic cloves, butter, rosemary, and thyme and baste onto steak
18. Once steaks are cooked, remove from pan and place on a cutting board or plate and allow to rest for 7-10 minutes before serving
19. Top steaks with slices of bleu cheese butter