Begin by squeezing the juice of half a lime over both sides of the steak.

Combine the spices (sea salt, black pepper, chili powder, cumin, paprika) in a small bowl, and then rub the spice blend generously onto both sides of the steak, ensuring that it is evenly distributed.

Wrap the seasoned steak in plastic wrap and refrigerate for at least 2 hours (or up to 8 hours) to allow the flavors to fully incorporate. (longer the better, in my opinion)

When you're ready to cook the steak, preheat your oven to 400°F. Take the steak out of the fridge and allow it to come to room temperature for 30 minutes before cooking.

Heat a cast iron skillet on high heat and add butter to the pan. As soon as the butter is melted, place the steak in the skillet and sear for 2 minutes per side.

Once the steak has been seared, top it with 1/2 cup of blue cheese crumbles, then transfer the skillet to the preheated oven. Bake the steak for 7-8 minutes or until it reaches your desired level of doneness.

Remove the steak from the oven and let it rest for 5 minutes before serving. This will allow the juices to redistribute, ensuring that each bite is tender and flavorful.