Rib eye and Blue
500g boneless rib eye
100g neufchatel cheese
100g soft blue cheese
1 handful of asparagus
butter
salt and pepper
Method
Steak is best cooked at room temperature where the muscle fibers relax slightly, this also minimises the 'shock' when the meat hits the hot pan.
Here you can see I've bought a large boneless rib eye, cut fresh from an organic butcher. You should get the meat cut according to how well you like it done, I want mine slightly rare so this is about 2.5cm thick. When in doubt, ask your butcher.
Once at Room temperature season liberally with salt and pepper and place in your grill/pan.
Leave the steak on a medium heat, you want this hot enough to sear the surface but also slow enough to render the fat through the meat.
Cook to your preferred taste, I prefer a Medium Rare steak with a crisp sear on it. If you work with a meat thermometre this is around 60C. Refer to the meat 'doneness' guide on Wikipedia.
Take the meat off the heat and rest for 5 minutes, use this time to cook the asparagus.
Put hot water with a little salt in a pan deep enough for the vegetables. Place the asparagus spears in the water as it is near boiling with a little salt.
When the asparagus turns bright green like this it is ready, drain and place on the plate.
This step can be done at any point but I like to do it when I buy the cheese. Blue cheese is delicious but often too strong in large amounts, to set this off I use neufchatel cheese - a rich cream cheese - to smooth out the flavour.
Put the desired amount of cheeses in a bowl and let warm to room temperature for ease of mixing. Combine the cheeses and then spoon onto a sheet of plastic wrap.
Roll into a sausage shape and place into the freezer. When you begin cooking the steak take this out of the freezer.
Using a hot knife cut the cheese into rounds and place on the rested steak, cut a knob of butter and serve with the asparagus.
Delicious, can you believe this is diet food?
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