Blue Cheese-Aged Rib-Eye Steak
INGREDIENTS
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2 rib-eye steaks (about 1 inch thick and 1/2 to 1 pound each)
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5 ounces crumbled blue cheese
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Kosher salt and coarsely ground black pepper
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2 tablespoons canola oil
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3 tablespoons unsalted butter, at room temperature
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3 sprigs fresh thyme
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2 sprigs fresh rosemary
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2 cloves garlic, slightly smashed
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1 tablespoon unsalted butter
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1 shallot, sliced
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3/4 cup heavy cream
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2 tablespoons Worcestershire sauce
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1/2 teaspoon kosher salt
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1/4 teaspoon coarsely ground black pepper
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