Pat steak dry with paper towels. Generously sprinkle with kosher salt. Using a pepper mill, set on medium, crack a hefty amount of pepper on both sides of the steak. Rubbing in salt and pepper on both sides, lift up and cover any remaining edges with the mixture and rub in to adhere. Let sit for at least 30 minutes. Remove beer reduction (recipe below) from fridge and discard any solids that may have formed over the top of the liquid. Heat cast iron skillet to a medium high heat. Let skillet warm on stove for five minutes. Add the oil and the butter to the skillet. If the butter is smoking, turn down the heat to medium. Grab the steak with a pair of tongs and place into hot skillet. Let sear for three minutes per side (for medium rare). With the tongs, sear each side of the steak, about one minute per edge. Once complete, remove from skillet, and allow to rest for 10 minutes. Add the beer reduction to the pan on medium heat. Scrape the bottom of the pan to release any bits. Reduction may become smoky as it reduces. Once the reduction thickens into the consistency of a loose syrup, remove skillet from heat. Place steak on serving tray and drizzle reduction over the top. Slice a generous portion of bleu cheese compound butter to place on top. Finish with a generous sprinkle of finishing salt.
Toss the first 8 ingredients in a large saucepan and bring to a rolling boil. Reduce the heat to medium and cover for 30 minutes. Strain and discard the solids. Place liquid back in saucepan and add bottle of beer. Reduce the stock on medium heat until it reaches about ⅓ cup measurement. Add butter, rosemary, and sugar. Transfer to a heat safe bowl with lid and place in fridge overnight.
About this recipe
Blue Cheese Compound Butter recipe can be found on our website: edibleokc.com.