Roasted Steak with Sun-Dried Tomato & Blue Cheese Butter

When you don’t want to barbecue outside, this oven cooking method of high temperature oven-searing and then roasting at a reduced oven temperature works well for this thick cut of steak. Using an oven-safe thermometer takes the guesswork out of trying to figure out doneness, as it lets you know the internal temperature of the steak at all times. Serve with boiled potatoes or slices of fresh bread to use up any extra whipped butter. (If there is any!)
Yield 4 Servings Prep. Time 15 min Cooking Time 60 min Total Time 75 min


Here are the following ingredients:

  • 1 Beef Frenched Rib Steak, 1-bone thick (about 3 lb/1.5 kg)
  • 1 tsp (5 mL) EACH salt and fresh ground pepper
  • Whipped Seasoned Butter
  • ½ cup (125 mL) butter, softened
  • 2 tbsp (30 mL) cream (any type) or milk
  • 2 tbsp (30 mL) finely crumbled blue cheese
  • 2 tbsp (30 mL) finely chopped drained oil-packed sun-dried tomatoes
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 tsp (5 mL) grated lemon zest
  • 1 clove garlic, minced
  • ¼ tsp (1 mL) EACH salt and fresh ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat steak dry with paper towel. Season all over with salt and pepper.

  2. Place steak on a wire rack on a foil-lined rimmed baking sheet. Insert an oven-safe meat thermometer sideways into centre of steak, avoiding fat and bone. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 50 to 60 minutes for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

  3. Whipped Seasoned Butter: Meanwhile, combine butter and cream in a medium bowl and beat with an electric mixer on medium-low speed until smooth. Increase speed to high and beat for 2 to 3 minutes or until fluffy and pale yellow in colour. Add cheese, sun-dried tomatoes, parsley, lemon zest, garlic, salt and pepper. Beat for 1 to 2 minutes or until well combined.

  4. Transfer steak to a cutting board. Smear top of steak with one-third of the whipped butter. Cover loosely with foil and let rest for 15 minutes.

  5. Carve meat from the bone, then into thin slices. Arrange slices of steak on a large platter with the bone. Serve steak with remaining whipped butter on the side.