Seared Rib Eyes With Blue Cheese Butter and Beef-Fat Potatoes

Seared Rib Eyes With Blue Cheese Butter and Beef-Fat Potatoes
Seared ribeye with blue cheese butter and beef-fat potatoes. (Andrea Behrends)

There’s a reason the rib eye is the most beloved cut of butchers, because it combines the right mix of fat, muscle, and flavor to make it the coup de grâce of all things steak. Co-owner of Piece of Meat Leighann Smith takes it a step further, using tallow, or beef fat, which you can procure at any butcher, to make pillowy soft, decadent potatoes to serve alongside these perfectly cooked steaks.

Everyone has his or her own method for the perfect steak preparation, but I appreciate Leighann’s dedication to the black pepper, opting for a coarse-ground, almost brisket-like consistency to ensure you get that flavor and texture into each and every bite. The blue cheese butter is even more decadent. If you have some left over, it will keep for weeks, to use on that next steak-house night, or spread generously over warm, toasted bread the morning after.

Hands on: 1 hour Total: 2 hours

Serves 4

For the Blue Cheese Butter
  • 5 tablespoons unsalted butter, softened
  • 3/4 cup crumbled blue cheese
For the Beef-Fat Potatoes
  • 2 1/2 pounds Yukon gold potatoes, diced into 1-inch cubes
  • 3 cups beef tallow
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon kosher salt
  • 1/2 tablespoon fresh-cracked black pepper
For the Rib Eye Steaks
  • 2 cups beef tallow
  • Four 8- to 10-ounce rib eye steaks, 1 1/4 to 1 1/2 inches thick
  • 1 tablespoon kosher salt
  • 1 tablespoon fresh-cracked black pepper
  • 3 tablespoons unsalted butter
Make the blue cheese butter. In a small bowl, combine the butter with the cheese and mix until evenly combined. Turn the mixture out onto a sheet of plastic wrap and form the butter into a small log-like shape. Wrap it in the plastic wrap, and keep in the refrigerator until ready to use, up to 2 weeks.

Next, make the potatoes. Fill a dutch oven just over three-quarters with water and place over medium-high heat. When the water reaches a boil, carefully add the potatoes and parboil for 7 to 8 minutes, until the potatoes are just tender when punctured with a fork. Drain the potatoes in a colander and let them sit until the steam dissipates, 15 to 20 minutes.

Meanwhile, preheat the oven to 425°F. Add the tallow to a deep roasting pan, place it into the oven, and allow the tallow to completely render, until it begins to smoke, 8 to 10 minutes. Remove the pan from the oven, very carefully add the potatoes to the tallow, and toss to combine. Place the pan back in the oven and roast for 25 to 30 minutes, tossing on occasion, and adding the rosemary, thyme, salt, and pepper halfway through. The potatoes should be golden brown.

Make the steaks. Melt the tallow in a large cast-iron skillet over medium-high heat. Season the steaks liberally on both sides with the salt and pepper. Working in batches if necessary to avoid overcrowding, pan fry the steaks on both sides, including the fat cap, for 2 to 3 minutes, until the internal temperature reaches 125°F. Add the butter to the pan and allow it to quickly melt and foam. Using a spoon, pour the melted butter over the steaks and continue to cook for about 2 minutes, until the steaks reach an internal temperature of approximately 130°F. Remove the steaks from the heat and let rest, 5 minutes.

Serve the steaks alongside the roasted potatoes. Top the steaks with 1/2-inch-thick slices of the blue cheese butter.

From “Butcher on the Block” by Matt Moore. Copyright © 2023 by Matt Moore. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
Related Topics