If you are looking for a quick steak recipe or if the blue cheese sauce is the first thing you order at your local steakhouse then this Seared Steak with Blue Cheese Butter is for you.
The blue cheese butter is so easy to make and turns your steak into something that tastes straight out of a restaurant.
This Seared Steak dinner is perfect for date night! You won’t be disappointed, AND the blue cheese compound butter can be made in advance.
How to Make Blue Cheese Butter
Blue cheese butter is exactly what it sounds like – Blue Cheese and Butter.
Room temperature butter and blue cheese are mixed together until you have a smooth paste. This is then chilled and can be added to the top of your seared steaks.
The butter is also amazing with chicken, roasted mushrooms, potatoes or on vegetables like cauliflower, broccoli or roasted carrots.
How long will blue cheese butter last?
Blue cheese butter will last as long as the expiration date on the cheese that you use to make it.
So if your blue cheese has a week left on the date then your blue cheese butter will have a week left.
BUT you can freeze blue cheese butter really easily. And it will keep in the freezer for at least 6 months. Freeze it in logs and you can easily cut off a section to use and keep the remaining log in the freezer for another time.
This means that if you see a wonderful blue cheese on clearance at the grocery store, this means you can stock up, make blue cheese butter and then freeze it until needed.
Which blue cheese to use in blue cheese butter.
You can really pick any hard blue cheese. Avoid blue cream cheeses like blue brie as these are harder to combine with the butter. You want a blue cheese that crumbles well.
Bavarian blue cheese
Are all great choices. You can also buy a pot of blue cheese crumbs from the grocery store and use those.
Which cut of steak to use?
My personal preference is a ribeye. It has lots of flavor and is still affordable. You could also use a filet mignon, sirloin or a New York Strip steak.
How long to cook steak for?
The thickness of your steak will be determined how long you need to cook your steak for but as a rough rule, based on a 1.5-inch steak, I use the following timings:
Blue: 3 Minutes in total (1½ minutes on each side)
Rare: 4½ Minutes in total (2¼ minutes on each side)
Medium-rare: 6½ Minutes in total (3¼ minutes on each side)
Medium: 9 Minutes in total (4½ minutes on each side)
Well Done: 11 Minutes in total (5½ minutes on each side)
How to get the crust on a steak like they do in the steakhouse
The key to a good crust on your steak is to pat the meat dry before you cook it. This allows that crisp crust to form.
To do this take some kitchen paper and pat the steak dry until the paper almost sticks to the steak.
Set the steak aside whilst you get the skillet hot.
Once the skillet is hot, add the oil, salt the steak and then immediately and carefully add it to the skillet.
Why do you salt steak just before cooking
The salt draws moisture to the surface of the meat. Having spent time drying the steak off you don’t want to allow the salt to sit on the steak or your nice dry steak will have moisture on it and you will find it impossible to get a nice crust.
So salt just before you add the steak to the skillet.
Once the steak is in the pan cook it without moving for the allotted time and then flip and cook on the other side. Lastly, use tongs to hold the steak on the edge and give the strip of fat a sear so it gets crispy and rendered.
Once cooked allow the steak to rest for at least half of the cooking time. i.e for a steak that took 6 minutes to cook you would rest it for 3 minutes.
You can add a small pat of butter to the steak whilst it is resting and then add a second round of butter just as you serve it.
What to serve with Steak and Blue Cheese Butter?
You can serve this with fries for a steakhouse experience, or try it with a side of cheesy pasta.
For a really decadent dinner, pair this with some french style mashed potatoes and some steamed asparagus.
What wine to serve with Blue Cheese Steak?
The punchy blue cheese can stand up to a big bold red like a Cabernet or Malbec. Although if you aren’t a fan of heavier reds then a Pinot Noir would also work well. For those preferring a white wine, try pairing this with an off-dry Riesling.
For more delicious Steakhouse Recipes try these:
- Crispy Chicken Wings
- Homemade Brown Gravy
- Creamy Cajun Chicken and Sausage Pasta
- Balsamic Butter Steak
- Garlic Mushrooms
- Pomme Puree
- Classic Cheeseburger with bourbon bacon jam (The Chunky Chef)
- Baby Back Ribs (Kevin is Cooking)
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Seared Steak with Blue Cheese Butter
For the Blue Cheese Butter
- 1 stick unsalted butter room temperature
- 1 cup blue cheese – see note 1 room temerpature
For the Seared Steak
- 2 Ribeye/New York Strip/filet mignon steaks (10oz/300g each)
- 1 tsp salt
- 1 tbsp vegetable oil
To make the Blue Cheese Butter
- Add the room temperature butter and blue cheese to a food processor then pulse blitz until you have a well-combined butter.
- Lay a large strip of glad wrap/cling film out on the benchtop, spoon the butter into a rough log onto the long edge of the cling film.
- Carefully roll the cling film over the butter, then pinch the ends together and keep rolling it tight until you have a nice secure log.
- Fold over the ends of the glad wrap/cling film and chill in the fridge for at least 1 hour. (See note 2)
To Sear the Steaks:
- Take the steaks out of the refrigerator for at least 30 minutes before planning to cook them.
- Place a skillet over high heat and leave it to get hot.
- Use kitchen paper to pat the steak dry, repeat until the kitchen towel is almost sticking to the meat.
- Once the skillet is hot, add the oil.
- Generously salt both sides of the steak then immediately add the steaks to the skillet
- Cook for 2 minutes on one side and then flip and cook for another 2 minutes. (see note 3 for additional cooking times)
- Use tongs to pick up the steaks and sear the strip of fat on the side.
- Remove the steaks from the pan and place on a plate, add a round of the blue cheese butter, cover loosely with foil and let them rest for 2 minutes.
- Serve with an additional pat of butter
- You can really pick any hard blue cheese. Avoid blue cream cheeses like blue brie as these are harder to combine with the butter. You want a blue cheese that crumbles/melts well. For example
- Blue cheese crumbs
- Danish Blue
- Saint Agur
- Bleu d’Auvergne
- Bavarian blue cheese
- Blue cheese butter will last as long as the expiration date on the cheese that you use to make it. So if your blue cheese has a week left on the date then your blue cheese butter will have a week left.
BUT you can freeze blue cheese butter really easily and it will keep in the freezer for at least 6 months. Freeze it in logs and you can easily cut off a section to use and keep the remaining log in the freezer for another time.
- The thickness of your steak will be determined how long you need to cook your steak for but as a rough rule, based on a 1.5-inch steak, I use the following timings:
- Blue: 3 Minutes in total (1½ minutes on each side)
- Rare: 4½ Minutes in total (2¼ minutes on each side)
- Medium-rare: 6½ Minutes in total (3¼ minutes on each side)
- Medium: 9 Minutes in total (4½ minutes on each side)
- Well Done: 11 Minutes in total (5½ minutes on each side)