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Servings: 2 servings

Total Time: varies

  • 1 bone-in ribeye steak
  • to taste salt and pepper
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh rosemary, removed from sprig
  • 1/4 cup blue cheese


Preheat oven to 415°F. Remove steak from the fridge 30 minutes before cooking. Season both sides with salt and pepper.

Heat olive oil in a cast-iron skillet over high heat.

Place the ribeye in a skillet and sear undisturbed for 2 minutes. Flip the ribeye and sear for an additional 2 minutes.

Add rosemary and then transfer skillet directly to the oven. Bake for 5–6 minutes for medium-rare (145°F internal temperature) or 6–7 minutes for medium doneness (160°F).

Remove steak from oven and let rest for 5 minutes before slicing.

Serve with blue cheese.


Nutrition information per serving: 504 calories; 30 g fat; 9.4 g saturated fat; 182.8 mg cholesterol; 441 mg sodium; 1.5 g carbohydrate; 0.7 g fiber; 0.1 g sugar; 54.3 g protein

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