Foolproof Steaks

Uncategorized Aug 17, 2021


  • 1 6-8oz. steak
  • Salt & Pepper
  • 2 Tbsp. Butter, unsalted
  • 1 Tbsp. Bleu cheese
  • 1 tsp. Fresh chives, minced


  1. Preheat oven to 275F, bring butter and bleu cheese to room temperature, and pat steak(s) dry with paper towel
  2. See timing chart below for which steps to take next
    1. < 15-minutes before serving
      1. Season (step 3) and cook right away (step 4)
    2. > 15-minutes and less than 1-2hrs before serving
      1. Season (step 3) and place steak(s) on a cooling rack over a pan or plate and set aside at room temperature. After 1-2hrs (minimum of 45-minutes!), cook (step 4)
    3. > 1-2hrs before serving
      1. Season (step 3) and place steak(s) on a cooling rack over a pan or place and set in your fridge, uncovered, for 1-3 days. Cook (step 4)
  3. Liberally season all sides of your steak with salt and pepper, massaging it in so it really sticks. Follow the timings from above for the next steps
  4. Add a high smoke point oil (avocado works well here) to the heaviest skillet you have (cast iron, heavy stainless steel, enameled cast iron, ...) and heat on high until it is screaming hot. Add your steak. If cooking more than one steak, make sure there is enough room for a 1-in clearance around all sides of each steak (less than that and your crowding the pan, which will cause it to never get hot enough). Let rest in the pan until a crust has formed on the bottom of your steak and it freely releases from the pan.
  5. Flip steak, insert an instant-read probe thermometer, and place the entire skillet into your oven. Roast until the internal temperature reads between 125-130F. Then remove from the oven and set on a separate plate, tented with foil, for 5-minutes to rest before eating.
  6. While your steak is resting, mix your butter, bleu cheese, and chives until homogenous. Once the steak has rested, top with a generous dollop of your butter mixture.
  7. Enjoy!

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