the steak for 3 minutes on each side.
- Place the skillet in the oven to cook the steak to
your desired doneness, using a meat thermometer to
determine the internal temperature (see chart below).
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: 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.) - Serve each portion of steak with 2 tablespoons of
the blue cheese whip. - 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.