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Blue Cheese Sauce for Steak Recipe

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4.2 from 3 reviews

  • Author: Emma
  • Total Time: 25 minutes
  • Yield: 2 servings

Description

This easy Blue Cheese Sauce for Steak recipe pairs a rich, creamy blue cheese sauce with perfectly pan-seared steak for an indulgent meal. The sauce features heavy cream, beef stock, and fresh chives, creating a luscious complement to your favorite cut of meat. Follow simple steps to pan-fry your steak to medium-rare perfection, baste with herb-infused butter, and simmer a flavorful sauce that elevates your dinner effortlessly.

Ingredients

Steak

  • 2x 9oz/250g Steaks of choice, at room temperature (see notes)
  • 1 heaped tbsp Unsalted Butter
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 2 cloves Garlic, left in skins & gently crushed with the palm of your hand
  • Oil, as needed (vegetable oil preferred for less smoke, olive oil works fine)
  • Salt & Black Pepper

Blue Cheese Sauce

  • 1 cup / 250ml Heavy/Double Cream, at room temperature
  • 1/2 cup / 125ml Beef Stock
  • 3.5oz / 100g Blue Cheese, crumbled (recommended Roquefort, Stilton, or Gorgonzola)
  • 1 heaped tbsp finely diced Fresh Chives

Instructions

  1. Prepare the Steaks: Remove steaks from the fridge at least 30 minutes before cooking to reach room temperature. Pat dry thoroughly with paper towels. Season both sides generously with salt and black pepper, rubbing the seasoning into the meat. Drizzle with olive oil and coat evenly.
  2. Heat the Pan: Use a heavy-bottomed skillet or frying pan and heat it to the highest temperature it can reach until it starts smoking. This ensures a good sear on the steak.
  3. Cook the Steaks: Lay the steaks in the hot pan and cook for approximately 2 minutes on one side (for steaks about 2-2.5cm thick) until a slight red blood spot appears on the top surface, indicating medium-rare doneness. Flip the steaks over.
  4. Baste with Butter and Herbs: Add the unsalted butter, rosemary, thyme, and crushed garlic cloves to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously for another 2 minutes, infusing them with aromatic flavors.
  5. Rest the Steaks: Remove the steaks from the pan and let them rest on a plate, loosely covered with foil, for several minutes. This step is crucial to retain juices.
  6. Make the Blue Cheese Sauce: Lower the heat to medium. Pour the beef stock into the pan and scrape the bottom to loosen any browned bits. Add the heavy cream and stir well. Allow the sauce to simmer gently for about 5 minutes until it begins to thicken.
  7. Finish the Sauce: Remove the rosemary, thyme, and garlic from the pan. Stir in the crumbled blue cheese and diced chives. Continue simmering the sauce until the cheese melts and the sauce thickens to a creamy consistency. Season with a pinch of black pepper; salt is usually unnecessary due to the salty nature of the cheese and stock. Optionally, add juices from the resting steak for extra flavor.
  8. Serve: Pour the warm blue cheese sauce over the rested steaks and enjoy immediately for the best flavor and texture.

Notes

  • Allowing steaks to come to room temperature before cooking helps them cook evenly.
  • Patting steaks dry ensures a better sear and crust development.
  • Use a heavy-bottom pan or cast iron skillet for best heat retention and searing.
  • Blue cheese varieties such as Roquefort, Stilton, or Gorgonzola work well in the sauce.
  • Adjust cooking times depending on steak thickness and desired doneness.
  • Resting the steak after cooking is essential to redistribute juices and avoid dryness.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://myeasyplate.com/blue-cheese-sauce-for-steak-recipe/