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  1. In my opinion, finding a high-quality yet affordable steak in Scotland is surprisingly easy. There are always a few packs of steaks with nice marbling, priced at just around £5 for 227g. However, back in my hometown, steaks are considerably more expensive due to the exclusive breeds available in supermarkets, which come with a hefty price tag. As I'll be returning to my hometown soon, one of my goals for 2024 is to have as much steak as possible until I've satisfied my cravings, ensuring I won't miss it once I'm back HAHAHHA! LETS COOK SOME STEAK GUYS!

    Ingredients (For one person):

    Steak:
    – Rib-eye steak: 227g
    – Butter: 2 Spoons

    Blue cheese sauce:
    – Blue cheese: 40g
    – Butter: 1 Spoon
    – Double cream: 1 Spoon
    – Sour cream: 1 Spoon
    – Water: 2 Spoons

    Spices or herbs or garnish:
    Salt, Black pepper, Fresh chives, Pistachio

    Steak:
    Step 1: Pat dry any excess moisture from the steak using a kitchen towel, then generously sprinkle salt on both sides. Allow it to rest for 30 minutes, and before cooking, pat it dry once more to ensure optimal results.

    Step 2: Preheat the pan on high heat, add a bit of oil, and sear each side of the steak for 1 minute. Apply some pressure in the middle to ensure an even crust is formed. Once the Maillard reaction takes place, you'll notice the beautiful brown crust on the steak.

    Step 3: Add in 2 spoons of butter, ensuring the entire steak is well-covered. Cook for an additional 30 seconds, then transfer it onto a plate.

    Step 4: VERY IMPORTANT! Allow the steak to rest for 10 minutes. Although it may cool down during this time, pan-fry it once more on high heat for 30 seconds on each side after the resting period before plating.

    Blue cheese sauce:
    Step 1: Begin on low heat by adding one spoon each of butter, double cream, and sour cream.
    Step 2: Gradually melt the blue cheese into the mixture.
    Step 3: Enhance the consistency by incorporating 2 spoons of water, making the sauce more liquidy.

    !!Tip:
    1. Avoid bring the sauce to boil as it will make the protein in the cream and the cheese coagulate.
    2. Do not put butter at the beginning when cooking the steak as it will get burnt easily.

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