How to Make Steak with Blue Cheese Whip

Ingredients

• 1 (12-ounce) T-bone steak, about ¾ inch thick
• 1¼ teaspoons fine sea salt
• ½ teaspoon ground black pepper
• 1 tablespoon keto fat, for frying

• ¼ cup heavy cream
• ¼ ounce blue cheese, finely crumbled
• 0.12 teaspoon fine sea salt

1. Preheat the oven to 400°F.
2. Season the steak generously on all sides with the salt and pepper. Heat a cast-iron skillet over medium-high heat, then melt the fat in the pan. When hot, sear the steak for 3 minutes on each side.
3. lace the skillet in the oven to cook the steak to your desired doneness, using a meat thermometer to determine the internal temperature. Remove the skillet from the heat and allow the steak to rest for 10 minutes before slicing and serving.
While the Steak is resting, make the Blue Cheese Whip
4. Place the cream in a stand mixer and mix until stiff peaks form. Stir in the blue cheese and salt until well blended. (Note: The whip can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.)
5. Serve each portion of steak with 2 tablespoons of the blue cheese whip.
6. This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.