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    Home > Meal Type > Main Dishes

    Seared Steak with Blue Cheese Butter

    Updated: Jun 22nd 2021 • Published: May 8th 2019 • Leave a Comment

    Jump to Recipe SaveSaved! Pin Recipe
    close up on a seared steak and compound butter in a black pan
    Four pictures showing the blue cheese butter as it melts onto steak, with text in the middle
    two pictures of a steak in a skillet with text iin the middle

    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.

    a seared steak in a cast iron skillet with a round of butter melting on it

    Jump Menu

    • How to Make Blue Cheese Butter
    • Which blue cheese to use in blue cheese butter.
    • Which cut of steak to use?
    • How long to cook steak for?
    • How to get the crust on a steak like they do in the steakhouse
    • Why do you salt steak just before cooking
    • Seared Steak with Blue Cheese Butter Recipe

    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.

    4 pictures showing the blue cheese butter and how it melts onto the steak

    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.

    • Stilton
    • Gorgonzola
    • Dolcelatte
    • Danish Blue
    • Saint Agur
    • Roquefort
    • Maytag
    • Bleu d’Auvergne
    • Bavarian blue cheese

    Are all great choices. You can also buy a pot of blue cheese crumbs from the grocery store and use those.

    a wooden board with a cast iron skillet on it and a seared steak in the skillet

    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.

    split picture showing how to salt the steak

    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 or garlic green beans.

    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.

    a knife cutting into a seared steak

    Enjoy x

    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)


    Pin this recipe for Seared Steak with Blue Cheese Butter. Pin it here.

    a steak in a black skillet with some butter melting over it
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    5 from 1 vote

    Seared Steak with Blue Cheese Butter Recipe

    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 sirloin/porterhouse/ribeye steak into something that tastes straight out of a restaurant. This Seared Steak dinner is perfect for date night! It is so simple to make this easy blue cheese steak dinner for 2.
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Main
    Cuisine: Modern Australian
    Servings: 2
    Calories: 529kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    US Customary - Grams

    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 teaspoon salt
    • 1 tablespoon vegetable oil

    Instructions

    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

    Notes

    1. 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
      • Stilton
        Gorgonzola
      • Dolcelatte
      • Danish Blue
      • Saint Agur
      • Roquefort
      • Maytag
      • Bleu d’Auvergne
      • Bavarian blue cheese
    2. 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.
    3. 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)

    Nutrition

    Calories: 529kcal | Protein: 45g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 138mg | Sodium: 1280mg | Potassium: 607mg | Vitamin A: 35IU | Calcium: 16mg | Iron: 3.9mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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