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
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 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.