Dry-Aged Ribeye with Bacon & Bleu Butter


  • 2 Meyer Natural Angus Dry-Aged Ribeye Steaks (approximately 12 to 14 oz. each)
  • 12 ozs Meyer Heritage Duroc Pork Bacon (diced small)
  • 2 cloves Garlic (smashed)
  • 4 ozs Crumbled bleu cheese
  • 4 ozs Unsalted butter (softened to room temperature)
  • Salt and pepper to taste


1. Place cast iron pan over medium-high heat and let it get hot, about 5 to 10 minutes.

2. Place bacon in pan and sauté until just crispy, approximately 8 to 10 minutes.

3. Transfer bacon bits with a slotted spoon to drain on a paper towel or plate.

4. Drain all but 1 tablespoon of grease from pan and turn to low heat.

5. Meanwhile, in a food processor, add bacon, garlic, blue cheese and butter.

6. Pulse until everything is well incorporated. Place butter into a dish and refrigerate while cooking steaks.

7. Return pan back to medium-high heat, season steaks liberally with salt and pepper as desired. Add steaks and sear for at least 3 to 5 minutes until a crust is developed.

8. Flip steaks and continue to cook until desired doneness. Medium rare is desirable for this application.

9. Once steaks are done, place a few dollops of butter over each and rest for at least 10 minutes. Season to taste.