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Bobby's Flay's Cast-Iron Steak with Brown Butter & Blue Cheese

Nathan Congleton/TODAY


  • One 2-inch-thick bone-in porterhouse steak (about 2 pounds), trimmed
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 1/2 cup (1 stick) unsalted butter, cut into pieces, at room temperature
  • 8 ounces Maytag blue cheese, crumbled
  • 1 teaspoon chopped fresh thyme leaves

Chef notes

I love cooking steak because you really only need a few really good ingredients to make it taste incredible. The nutty brown butter, tangy blue cheese and herbaceous thyme complement the rich flavor of the meat perfectly.



Remove the steak from the refrigerator 30 minutes before cooking. Preheat the broiler.


Season the steak very generously on all sides with salt and pepper.


Heat the oil in a large (preferably cast-iron) skillet over medium-high heat until it begins to shimmer. Add the steak and cook until a deep brown crust forms on the bottom, about 4 minutes. Remove the skillet from the heat and transfer the steak to a cutting board, browned-side up.


Using a sharp knife, cut the meat off the bone in two whole pieces (ribeye and fillet). Slice both pieces 1-inch thick across the grain. Reassemble the sliced steak around the bone (it should look like a whole sliced steak) and return it to the skillet, browned-side up.


Top with the butter and lightly season with salt. Broil, stopping and spooning some of the butter on top, until the steak is cooked to medium-rare (you can peek between slices to check the doneness), 4-6 minutes, depending on the thickness of the steak.


During the last 45 seconds, sprinkle the cheese over the top of the meat. Remove the pan from the oven, add the thyme to the melted butter in the pan, and spoon the buttery sauce over the steak. Serve immediately.