---
title: Rib-Eye Steak with Blue Cheese & Pistachio Crust
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/rib-eye-steak-with-blue-cheese-and-pistachio-crust-69a22af7a3d586641230e7f9
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 0 minutes
difficulty: Medium
allergens:
  - Milk
  - Tree Nuts
  - Wheat
tags:
  - Steak
  - Quick
  - Family Style
  - Dinner
rating: 4.0
rating_count: 111
source_chef: Christina Boateng
review_highlights: []
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/rib-eye-steak-with-blue-cheese-pistachio-crust.avif"
---
Adjust oven racks to middle and top positions and preheat oven to 450°F. Wash and dry all produce.

In a #small microwave-safe bowl{}, combine @shallot{1%unit}(thinly sliced), @sherry vinegar{1%tbsp}, @sugar{½%tsp}, and a pinch of @salt{½%tsp}. Cover with plastic wrap and microwave until softened ~{30%seconds}. Set aside to cool slightly.

On a #baking sheet{}, toss @carrot{4%pieces}(peeled and cut into 2-inch pieces) with @cooking oil{1%tbsp}, salt, and @black pepper{½%tsp}. Roast on middle rack until browned and tender ~{20%minutes}.

While carrots roast, melt @butter{1%tbsp} in a #large pan{} over medium-high heat. Add @panko breadcrumbs{2%tbsp} and half the @pistachios{2%tbsp}(chopped). Cook, stirring frequently, until golden brown ~{3%minutes}. Remove from heat and stir in @blue cheese{1.5%oz}(crumbled) and @garlic powder{½%tsp}. Set aside.

Pat @grass-fed rib-eye steak{10%oz} very dry with paper towels. Season all over with salt and black pepper. Sear in a hot oiled skillet over high heat until crusty and cooked to desired doneness, flipping once ~{5%minutes}. Transfer to a plate to rest ~{5%minutes}.

While steak rests, transfer half the pickled shallot and their liquid to a #large bowl{}. Add @honey{1%tsp}, remaining garlic powder, @dijon mustard{1%tsp}, and @olive oil{2%tbsp}. Whisk together until emulsified. Add @mixed greens{2%cups} and @heirloom grape tomatoes{¼%cup}(halved); toss to coat. Season with salt and pepper.

Thinly slice steak against the grain. Transfer to a serving platter and top with the blue cheese-pistachio crust. Drizzle carrots with @hot honey{2%tbsp} and remaining pistachios. Serve alongside the salad, @chives{1%tbsp}(chopped), and @balsamic glaze{1%tsp} on the side.