Steak with Blue Cheese Sauce
Recipe makes 2 servings
2 (8oz/227g each) ribeye steaks, about 1-½ inch/4cm thick
Salt and black pepper
2 Tbsp (27g) olive oil
2 fresh rosemary sprigs
1 Tbsp (14g) unsalted butter
2 garlic cloves, minced
2 Tbsp (57ml) cup heavy cream
2 oz (57g) blue cheese, crumbled
1 tsp Worcestershire sauce (optional)
Remove the steaks from the fridge and let them come to room temperature for about 30 minutes. It will help them cook more evenly.
Preheat oven to 400°F/200°C.
Season both sides of the steaks with salt and pepper to taste.
Heat the olive oil in a cast-iron skillet over medium-high heat; add the steaks and rosemary sprigs. Cook for about 2 to 3 minutes per side or until browned. Remove and discard the rosemary sprigs.
Transfer the skillet to the preheated oven and cook for another 6 to 8 minutes or until the steaks reach the desired level of doneness.
While the steaks are cooking, prepare the blue cheese sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute or until fragrant. Whisk in the heavy cream and Worcestershire sauce and cook for about 2 to 3 minutes or until the cream has thickened slightly. Add the blue cheese crumbles and stir until the cheese has melted and the sauce is smooth.
Remove the steaks from the oven and let them rest for 5 to 10 minutes before serving them with the sauce. Serve with steamed veggies, such as asparagus or broccoli on the side.
Nutritional breakdown per serving (recipe makes 2 servings)
2.1g Total Carbs
1.1g NET Carbs