Cast Iron Ribeye with Blue Cheese Pan Sauce

That crusty stuff stuck to the pan becomes the best part of this steak. A cast iron seared ribeye, sliced and drenched in a blue cheese cream pan sauce built from the fond.

Ingredients:
- 2 ribeye or NY strip steaks
- 1 tbsp Midnight Ember chili blend
- 1 tsp salt
- 2 tbsp oil
- ¼ cup beef broth
- ½ cup heavy cream
- ⅓ cup crumbled blue cheese
- 1 garlic clove, minced
- Fresh parsley, chopped

Instructions:
1. Season steaks with Midnight Ember chili blend and salt.
2. Sear in a hot cast iron pan, 3-4 minutes per side, then rest.
3. Add garlic to the same pan for 30 seconds.
4. Pour in beef broth, scraping up the browned bits.
5. Stir in heavy cream, then blue cheese, until melted.
6. Simmer until thick and glossy.
7. Slice the steak and pour the sauce generously over the top.