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An overhead view of a black cast iron skillet with steaks, pears, potatoes, and shallots next to a navy cloth.

Cast Iron Ribeye Steak with Pears and Blue Cheese

By Natalie Marble
This Cast Iron Ribeye Steak with Pears and Blue Cheese is the perfect combination of ease, indulgence, and seasonal flavors. And let me give you permission right now to not wait for a special occasion to try this!
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 564 kcal

Ingredients
  

  • 2 Bosc pears
  • 3 shallots (large)
  • 3/4 lb baby potatoes
  • 3 tbsp avocado oil (or other neutral oil with a high smoke point like canola oil, divided)
  • 2 ribeye steaks (at least 1 1/2 inches thick)
  • 4 thyme sprigs
  • 3 tbsp unsalted butter
  • 1/4 cup blue cheese
  • 2 tbsp chopped parsley (optional garnish)

Instructions
 

  • Bring your steaks out of the refrigerator up to an hour before cooking to come up to room temperature, preheat the oven to 450 degrees Fahrenheit, and place your oven rack in the upper 1/3 of the oven.
  • Prep the vegetables. Cut the baby potatoes in half and set aside. Cut the pears in half, lengthwise, and remove the core and cut them into quarters. Lastly, peel the shallots - if they are large, cut them in half, so that they are about the same size as the potatoes. Place all of the vegetables together in a bowl and drizzle them with two tablespoons of the avocado oil and season them generously with kosher salt and black pepper. Set aside.
  • Heat and Season. Heat a large cast iron skillet over medium heat to slowly bring it up to temperature. While the pan is heating, season both sides of the steaks with kosher salt and black pepper.
  • Turn up to medium high heat and add just enough avocado oil to coat the bottom of the pan - about 1 tablespoon - and let it heat up for about 30 seconds.
  • Cook the steaks. Add the steaks to the hot skillet and let them sit, undisturbed, for about 2-3 minutes. You can add another pan on top of them to press them down to form a nice crust that is even and golden.
  • After 2 minutes, flip them over, add the butter, garlic cloves and thyme sprigs, and cook for another 2 minutes. Baste the steaks by tipping the pan, and scooping the melted butter with a spoon and pouring it over the steaks repeatedly.
  • After 2 minutes, remove the steaks from the pan, transfer them to a plate (they will not be fully cooked), and add the potatoes, pears, and shallots to the pan. Transfer the whole pan to the oven and roast for about 8 minutes.
  • Finish the steaks. Remove the pan from the oven and place the steaks and their juices on top of the vegetables. Turn the temperature up to 475 degrees and return the pan to the oven for about 4-5 minutes for medium rare (or until the internal temperature has reached 130 degrees using a meat thermometer).
  • Add the blue cheese. Once again, remove the pan from the oven, and add the blue cheese all over everything. Turn the oven to broil and then return the pan to the oven for about 1 minute or so, to melt the cheese.
  • Rest and serve. Remove the pan from the oven one final time and let the steaks rest for at least 5 minutes. Transfer them to a cutting board and cut them crosswise. ENJOY!

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Notes

  • Be extra careful when transferring the pan in and out of the oven multiple times - the handles will be hot and you need to remember to use oven mitts.
  • Try to find ribeye steaks that are at least 1 1/2 inches thick. If you use thinner steaks, you will need to adjust your cook time down accordingly.
  • If you don't have a cast iron pan, you can follow this recipe, EXACTLY, using a stainless steel sauté pan.
  • You must have a very hot pan to achieve a nice golden crust on the steaks. While cast iron heats up slowly, it retains its heat extremely well, which ultimately gives you the best exterior - so be patient and let it heat up completely.

Nutrition

Calories: 564kcalCarbohydrates: 32gProtein: 27gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 98mgSodium: 165mgPotassium: 857mgFiber: 5gSugar: 11gVitamin A: 416IUVitamin C: 24mgCalcium: 84mgIron: 3mg
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