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Peppercorn Ribeye with Blue Cheese Walnut Butter

2 servings · 2.1 g net carbs

2.1g Net carbs 89.2g Fat 54.2g Protein 1022.9 kcal

2.1g Net carbs · 89.2g Fat · 54.2g Protein · 1022.9 kcal

Peppercorn Ribeye with Blue Cheese Walnut Butter

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 12 min  ·  total 27 min  ·  difficulty medium

Pan-seared ribeye uses beef ribeye, black pepper, and olive oil to build a deeply browned crust. A short oven roast with salt finishes the interior while a blue cheese, walnut, and parsley compound butter provides a tangy, nutty topping. Mashing unsalted butter with crumbled blue cheese, chopped walnuts, and lemon zest forms a spreadable log that melts into the pan juices. Slicing the ribeye across the grain after a brief rest preserves tenderness and lets coins of the butter melt evenly over each slice.

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Ingredients

  • beef ribeyeBeef, Ribeye, steak, boneless, choice, raw
    500 g
  • saltSalt, Table
    5 g
  • black pepperSpices, Pepper, black
    4 g
  • olive oil
    10 ml
  • unsalted butterButter, Without salt
    50 g
  • blue cheeseCheese, Blue or Roquefort
    50 g
  • walnutsWalnuts, Nuts, English, halves, raw
    20 g
  • parsley
    4 g
  • lemon zestLemon peel, Raw
    2 g

Equipment

  • oven-safe skillet
  • instant-read thermometer

Method

  1. In a bowl, mash unsalted butter until soft. Finely chop walnuts and parsley, then mix them into the butter with crumbled blue cheese and lemon zest until evenly combined. Form into a small log and chill for 15 minutes to firm.
  2. Preheat the oven to 180°C (350°F).
  3. Pat the beef ribeye dry. Season both sides evenly with salt and black pepper.
  4. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes. Sear the steak for 2 to 3 minutes per side until well browned.
  5. Transfer the skillet to the oven and roast for 4 to 6 minutes, depending on thickness, until the steak reaches your preferred doneness.
  6. Move the steak to a cutting board and rest for 5 minutes. Slice rounds of the blue cheese walnut butter and place on top to melt.
  7. Slice the ribeye across the grain and serve with any melted butter and pan juices spooned over.
In a bowl, mash unsalted butter until soft. Finely chop walnuts and parsley, then mix them into the butter with crumbled blue cheese and lemon zest until evenly combined. Form into a small log and chill for 15 minutes to firm.

Tips

Pro tip

  • Tallow can replace olive oil for a higher smoke point sear.
  • The compound butter can be made up to 3 days ahead and kept refrigerated.
  • Pecans can substitute for walnuts with similar results.
  • Let the steak rest before slicing to keep juices in the meat.

Frequently asked questions

What can I use instead of blue cheese?
Use a milder crumbly cheese such as feta or a tangy goat cheese, but expect less pungency and a different melting behavior. Blue cheese contributes a sharp, saline bite that stands up to the ribeye; swapping to a milder cheese reduces that punch and may produce a grainier melt, so balance by increasing the butter proportion if a creamier finish is desired.
Can I swap walnuts for another nut?
Yes — pecans or chopped almonds can be used, though they change the flavor and texture. Walnuts bring a slightly bitter, earthy note that complements blue cheese; pecans add a sweeter, softer crunch and almonds give a firmer, more pronounced bite, so adjust chop size to keep the butter’s texture even.
Why didn't the steak develop a good brown crust?
Insufficient pan temperature or excess surface moisture commonly prevents a proper crust. Ensure the skillet is well heated so the oil is shimmering before the steak hits the pan, pat the meat dry to remove surface moisture, and avoid crowding the pan so the searing surface temperature stays high for effective Maillard browning.
The compound butter isn't melting evenly on the steak; how can I fix that?
Cut the butter into thinner coins or shave it so each piece melts quickly and uniformly on hot meat. Thick slices take longer to soften in the center; thin slices or shavings expose more surface area to the pan juices and residual heat, producing a smoother finish and better distribution over the slices.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

2.1g Net carbs 1% 61% 37%
Net carbs Fat Protein
2.1 gNet carbs
54.2 gProtein
89.2 gFat
1.2 gFiber
1022.9Calories

Electrolytes

Na1366 mgSodium
K872 mgPotassium
Mg67 mgMagnesium

Minerals

Calcium
171 mg
Iron
4.77 mg
Magnesium
67 mg
Phosphorus
518 mg
Potassium
872 mg
Zinc
11.16 mg
Copper
0.267 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

322.1 g per serving

14 figures are unavailable. Nothing was estimated in its place.

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Published 11 August 2026 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.