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
Use the options below to toggle between cups and grams (if relevant)
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)
Calories: 529kcal | Protein: 45g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 138mg | Sodium: 1280mg | Potassium: 607mg | Vitamin A: 35IU | Calcium: 16mg | Iron: 3.9mg