Pan-Seared Rib-Eye Steak with Chile–Gorgonzola Butter

• 1 bone-in rib-eye steak (about 1 1/2 pounds and 1 1/2 inches thick)
• 2 ounces crumbled, room- temperature Gorgonzola cheese
• 4 tablespoons unsalted room- temperature butter, divided
• 1/2 teaspoon chile powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 garlic cloves, bruised
• 3 sprigs thyme

Leave the steak out at room temperature for 30 minutes before cooking.

Make the chile–Gorgonzola butter: in a bowl, gently stir together the Gorgonzola cheese, 2 tablespoons of the butter, and chile powder. Season with salt and pepper. Set aside. (Note: the butter can be made up to 1 day ahead, covered, and refrigerated; bring to room temperature before using.)

Preheat a 10-inch cast-iron skillet over high heat. Pat the steak dry with paper towels and season generously with kosher salt and freshly ground black pepper.

Add the oil to the hot pan. Cook the steak undisturbed for 5 minutes, or until it’s dark brown and caramelized on the bottom. Flip the steak and cook for another 2 minutes. Lower the heat to medium-high. Add the remaining 2 tablespoons butter, garlic, and thyme to the pan. Use a spoon to baste the melted butter mixture over the steak and cook for about 5 minutes, or until an instant-read thermometer inserted horizontally into the center of the steak reads 130°F for medium-rare. Transfer to a plate and let rest for 5 minutes.

Top the steak with a spoonful of the Gorgonzola butter. Cut the steak against the grain into 1/2-inch-thick slices and serve with the remaining Gorgonzola butter.