Bring the ribeye steaks to room temperature for 30 minutes. Preheat your oven to 450°F (232°C). Prepare the vegetables by halving the baby potatoes, pears, and shallots.

In a large mixing bowl, toss the halved potatoes, pears, and shallots with avocado oil, salt, and pepper. Set the vegetables aside.

Heat the cast iron skillet on medium-high for 5 minutes. Season the steaks with salt and pepper. Sear the steaks for 2-3 minutes on each side.

Reduce heat to medium, add unsalted butter, garlic, and thyme to the skillet. Baste the steaks for about 2 minutes.

Remove the steaks and add the vegetables to the skillet. Roast the vegetables in the oven for approximately 8 minutes.

Return the seared steaks to the skillet and increase oven temperature to 475°F (246°C). Cook for an additional 4-5 minutes.

Sprinkle crumbled blue cheese over the steaks and broil for 1 minute.

Let the steaks rest for 5 minutes before slicing and serving with the roasted pears and vegetables, garnished with parsley.