Blue Cheese Sauce for Steak – If you’re a fan of bold and zesty flavors, the blue cheese sauce will be right up your alley. Made with tangy blue cheese and complemented by the freshness of chives, this sauce adds a unique twist to your steak. While it goes well with almost anything, it truly shines when paired with a buttery, garlicky steak. The combination of flavors is simply divine. Of course, feel free to use this sauce on any dish that tickles your fancy, but trust me when I say that it complements decadent steaks like no other.
- Large Heavy Bottom Skillet & Tongs
- Sharp Knife & Chopping Board
- Wooden Spoon
- Jug (for cream)
- Paper Towels
- 2x 9oz/250g Steaks of choice, at room temp (see notes)
- 1 heaped tbsp Unsalted Butter
- 2 sprigs of Fresh Thyme
- 2 sprigs of Fresh Rosemary
- 2 cloves of Garlic, left in skins & gently crushed with the palm of your hand
- Oil, as needed (veg oil will smoke a lot less but olive will work fine)
- Salt & Black Pepper
Blue Cheese Sauce
- 1 cup / 250ml Heavy/Double Cream, at room temp
- 1/2 cup / 125ml Beef Stock
- 3.5oz / 100g Blue Cheese, crumbled (see notes)
- 1 heaped tbsp finely diced Fresh Chives
- Ensure you take your steaks out of the fridge 30mins before needed. Pat dry with paper towels, then sprinkle with a heavy seasoning of salt and pepper on each side. Rub into the meat, then coat with a drizzle of olive oil.
- Bring a heavy bottom pan to the highest heat it can go. Once it’s smoking hot (literally) lay down your steaks. For medium rare with a steak approx 2-2.5cm thick fry for 2 mins, or until the sighting of blood emerges through the upper surface. Then flip.
- Add in your butter, rosemary, thyme & garlic, and baste the steaks for another 2mins. Remove steaks from pan & leave to rest (important). Leave herbs and garlic in the pan.
- Lower heat to a medium and pour in beef stock. Scrape off any flavor from the pan, then pour in the cream. Give it a good stir and allow it to simmer for 5 or so mins until it begins to thicken. Remove herbs and garlic, then add in blue cheese and chives.
- Continue simmering until the cheese has blended and the sauce has thickened. The stock, cheese, and steak itself all taste fairly salty, so it’s unlikely you’ll need to season with salt, but a good pinch of black pepper is recommended. You can also pour in any resting steak juices at this point too for extra flavor!
- Serve over steak and enjoy!