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
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
- 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.
- 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.
- 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.
- 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.
- Add the worcestershire sauce, season with salt to taste and enjoy the steak smothered in the blue cheese sauce!
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!
Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter
Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce
Steak in Creamy Cajun Shrimp Sauce (Surf and Turf)
Steak Tenderloin in a Pink Peppercorn Sauce
Creamy Garlic and Brie Mushrooms
Steak Tenderloin in a Mushroom and Blue Cheese Sauce
Pan Seared Steaks with Balsamic Red Onions and Roasted Garlic and Porcini Mushroom Goat Cheese Butter
Mushroom Crusted Prime Rib Roast
Steak Diane
Beef Wellington Tarts with Mushroom Blue Cheese Sauce
Double Smoked Bacon Wrapped Filet Mignon with Caramelized Mushrooms
Steak Stroganoff
Cocoa Crusted Steak with Shishito Peppers
Pot Roast Beef Stroganoff
Chicken Fried Steak
Montreal Steak Seasoning
Salisbury Steak with Mushroom Gravy
Garlic Butter Skillet Steak Bites and Potatoes
Blue Cheese Dressing
Black and Blue Steak Sandwich
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.
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.