A weeknight steak dinner built on the blue cheese you have, where the pungent funk melts into the meat as it rests. This takes a good skillet and eight minutes of attention, start to finish.

Serves 2. 15 minutes, 8 at the stove.

About 210 calories a serving, 6 g protein, 2 g carbohydrate, 20 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two strip steaks dry with a paper towel and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons butter in a cast-iron skillet over high heat until the foam subsides and the butter browns lightly, about one minute.
2. Lay the steaks in the pan and do not move them. Set a timer for three minutes, then flip them. While they cook, mince one clove garlic and crush 2 oz [55 g] blue cheese crumbles with a fork.3 min
3. After the flip, cook the steaks for two more minutes for medium-rare. Press the cheese and garlic onto the top of each steak and move the pan off the heat. Tent loosely with foil and let rest for two minutes while you dress a handful or two of greens with salt, pepper, and a drizzle of oil.2 min
4. Plate the steaks onto two bowls or plates, top with the greens, and serve warm.

Note Swap the steaks for thick-cut pork chops if you prefer; reduce the cook time by one minute on each side. Leftovers keep two days, though best eaten warm the same night. Serve with crusty bread to wipe the pan.