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Pan Seared Steak in Blue Cheese Sauce

[heart_this] · May 7, 2020 · 2 Comments

Pan Seared Steak in Blue Cheese Sauce

Perfectly seared steaks in a quick, easy and tasty blue cheese pan sauce!

Mother’s Day is quickly approaching and I have one more recipe to share with you, steak in a blue cheese pan sauce! This meal is perfect for special occasions and it’s so quick and easy that you can make it for mom on her special day! Everything starts off with some steaks that are simply seasoned with salt and pepper before being seared in a pan on the stove top. When you sear steaks in a pan they leave behind all of these brown bits on the bottom of the pan that are just packed with flavour so the sauce is made in the same pan in order to infuse it with that flavour! The sauce starts out with butter, shallots (onion) and garlic before deglazing the pan, where deglazing is scraping up the brown bits off the bottom of the pan while a liquid, in this case a beef broth (or a wine), sizzles in the pan. The sizzling broth helps lift the bits off the pan and melt them into the sauce! The sauce is built up with cream before adding the star of the show, the blue cheese! I like to finish with a splash of worcestershire sauce in addition to seasoning with salt and pepper. This blue cheese sauce is so easy to make and so delectably delicious, especially over pan seared steaks!
Serve with a simple steamed veggie along with mashed potatoes and pour that tasty blue cheese sauce all over everything!

Pan Seared Steak in Blue Cheese Sauce
Pan Seared Steak in Blue Cheese Sauce
Pan Seared Steak in Blue Cheese Sauce
Pan Seared Steak in Blue Cheese Sauce

Pan Seared Steak in Blue Cheese Sauce
Pan Seared Steak in Blue Cheese Sauce

Pan Seared Steak in Blue Cheese Sauce

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Perfectly seared steaks in a quick, easy and tasty blue cheese pan sauce!

ingredients
  • 2 tablespoons oil
  • 1 pound steak (such as rib eye, t-bone, striploin, etc.)
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 shallot, finely diced (or 1/4 cup onion)
  • 1 clove garlic, chopped
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1/4 cup blue cheese, crumbled
  • 1/2 teaspoon worcestershire sauce
  • salt and pepper to taste
directions
  1. Heat the oil in a large skillet over medium-high heat, add the steaks, seasoned with salt and pepper to taste, and sear until lightly browned on both sides and cooked to the desired level of doneness (about 2-4 minutes per side for medium-rare), before setting aside.
  2. Reduce the heat to medium, add the butter and let it melt and start to foam before adding the shallots and garlic and cooking until fragrant, about a minute.
  3. Add the beef broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.
  4. Add the cream, bring to a boil, reduce the heat to a simmer, add the cheese and cook until the cheese melts and the sauce thickens a bit, about 3-5 minutes.
  5. Add the worcestershire sauce, season with salt to taste and enjoy the steak smothered in the blue cheese sauce!
Option: Add 1 tablespoon lemon juice!
Option: Replace some or all of the broth with a dry white wine.
Note: The amount of blue cheese to use is dependent on the strength of the cheese that you use and how much blue cheese flavour that you want. Start by adding a bit and add more until you get it to where you like it!
Nutrition Facts: Calories 519, Fat 44g (Saturated 20g, Trans 1g), Cholesterol 132mg, Sodium 216mg, Carbs 4g (Fiber 0.3g, Sugars 2g), Protein 26g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, American, Beef, Food, Gluten-free, Low-carb, Main Course, One-Pan, Recipe, Sauce

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Reader Interactions

Comments

  1. Sandra Perdriel says

    May 9, 2020 at 10:01 am

    Tasty? Tasty? Listen Kevin dear boy, this sauce was absolutely DEEvine! I used a roquefort. It so happened that I had some cooked salmon left over, put the leftover sauce into it added a few prawns and gave it to a friend. She wanted to know all about the delish taste. Thank you very much.

    Reply
  2. Mike Welch says

    May 18, 2020 at 6:26 am

    Recipe looks delicious, but I have been reverse searing my steaks for years because I can get the rare steak all the way to the surface. I need to figure out how to make your sauces without overcooking the steak.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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