Robert Irvine's Pan-Seared Rib Eye with Blue Cheese Mashed Potatoes

A butter-basted rib eye served over tangy blue cheese mashed potatoes, as seen on Restaurant: Impossible.

Ingredients

• 2 (12-ounce) bone-in rib eye steaks
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter
• 3 sprigs fresh thyme
• 2 cloves garlic, smashed
• 2 pounds Idaho potatoes, peeled and cubed
• 1/2 cup heavy cream, warmed
• 4 tablespoons butter, for the potatoes
• 3/4 cup crumbled blue cheese
• Kosher salt and freshly ground black pepper

Directions

1. Boil the potatoes in salted water until fork-tender, about 18 minutes; drain well.
2. Mash the potatoes with the warm cream and 4 tablespoons butter, then fold in the blue cheese. Season with salt and pepper and keep warm.
3. Pat the steaks dry and season generously with salt and pepper. Heat the oil in a heavy skillet over high heat until smoking.
4. Sear the steaks 3 to 4 minutes per side, then add the butter, thyme, and garlic and baste the steaks with the foaming butter for 1 to 2 minutes.
5. Cook to desired doneness (130 degrees F for medium-rare), then rest 5 minutes.
6. Spoon the blue cheese mashed potatoes onto plates and top with the rested steaks.

Notes

Inspired by Robert Irvine’s pan-seared rib eye from Restaurant: Impossible.