The blue cheese whip really makes this steak. It tastes great on any cut of steak—or even a piece of chicken! If you are dairy-sensitive, you can serve this steak with dairy-free hollandaise (here) instead of the blue cheese whip.
Prep time: 5 minutes
Cook time: about 10 minutes
Yield: 2 servings
INGREDIENTS:
- 1 (12-ounce) T-bone steak, about ¾ inch thick
- 1¼ teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon keto fat, for frying
BLUE CHEESE WHIP:
- ¼ cup heavy cream
- ¼ ounce blue cheese, finely crumbled
- ⅛ teaspoon fine sea salt
INSTRUCTIONS:
- Preheat the oven to 400°F.
- Season the steak generously on all sides with the salt and pepper. Heat a cast-iron skillet over medium-high heat, then melt the fat in the pan. When hot, sear the steak for 3 minutes on each side.
- Place the skillet in the oven to cook the steak to your desired doneness, using a meat thermometer to determine the internal temperature (see chart below). Remove the skillet from the heat and allow the steak to rest for 10 minutes before slicing and serving.
- While the steak is resting, make the blue cheese whip: Place the cream in a stand mixer and mix until stiff peaks form. Stir in the blue cheese and salt until well blended. (Note: The whip can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.)
- Serve each portion of steak with 2 tablespoons of the blue cheese whip.
- This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
