Red, White and Blue Ribeye Steak

Ingredients:

Directions:

1. In a mixing bowl, gently combine the strawberries, blueberries, red onion, and basil. Stir in the olive oil and balsamic glaze. Set aside at room temperature to let the flavors marry.
2. In a small bowl, use a fork to mash the softened butter, blue cheese, and thyme together until well combined.
3. Pat the steaks completely dry with paper towels. Rub with olive oil and season generously with salt and pepper. Let them sit at room temperature for 15-20 minutes.
4. Heat a cast-iron skillet over high heat until it’s smoking hot. Place the steaks in the pan and sear for 3–4 minutes until a deep, dark crust forms. Flip the steaks and cook for another 3 minutes (for medium-rare).
5. Remove the skillet from the heat. Spoon the blue cheese butter mixture evenly over the top of each steak. Place the entire skillet into a preheated 500°F oven for 4-5 minutes until the cheese is bubbling and melted. Transfer the steaks to a cutting board and let them rest for 5 minutes before slicing.
6. Slice the steaks against the grain and top them generously with the strawberry and blueberry salsa.