Here I’ll not only show you how to make the easiest blue cheese sauce in the world, but I’ll also give you some tips for the perfect steak to go along side!
Steak and Blue Cheese Sauce
Steak and blue cheese sauce is an absolute marriage made in heaven, and we’re here today to celebrate that marriage in all its glory. We’ll get into the sauce itself in a sec, but first we’ll just quickly discuss the steak. Because after all, what’s a delicious steak sauce if it’s doused over a bland rubbery steak?
Tips for the perfect steak
- Pat Dry – I know it sounds a bit extra, but patting the steaks dry with a paper towel will help take away any unnecessary moisture. This in turn helps create that gorgeous caramelized crust you’re looking for, without the risk of excess moisture causing it to steam.
- Room Temp – Taking your steak out the fridge 30mins before needed is absolutely crucial. Frying steak straight from the fridge will cause it to seize up and go chewy.
- Seasoning – Salt and pepper is all you need, just make sure you don’t hold back.
- Hot hot hot! – Make sure your pan is absolutely smoking hot (literally). This will ensure you get a gorgeous crust on the steak without the inside overcooking.
- Baste – Basting the steaks in butter ensures they stay nice and juicy. It also adds a rich flavour.
- Rest – Important to rest the steak after its fried so it can retain its moisture. Don’t slice into it straight away or all the juices will poor out.
And these tips are for all cuts and sizes of steak! Here I go for a Sirloin, but you can use any cut you like!
Blue Cheese Sauce for Steak
As you baste the sauce you’ll want to plonk in some rosemary, thyme and garlic to infuse the butter. Once you remove the steaks, leave the steak juices and infused butter in the pan. This will create the flavour base for your sauce.
Blue Cheese Sauce Ingredients
For the sauce, alongside the pan juices, you only need 4 ingredients:
- Beef Stock – Enhances the beefy flavours from the steak. This is also great to scrape off any flavour stuck to the pan after you’ve fried the steaks.
- Cream – The bulk of the sauce. Ensure it’s double/heavy cream and make sure it’s at room temp (or you run the risk of it curdling).
- Blue Cheese – I like using St.Agur, but you can use any variety you like.
- Chives – Chives and blue cheese go together beautifully. They also add a nice fresh burst of flavour!
I usually keep the herbs and garlic in right up until adding in the cheese and chives, just so they infuse the sauce as much as possible.
Process shots: season and oil steaks (photo 1), add to smoking hot pan (photo 2), flip and add herbs, garlic and butter (photo 3), remove steak (photo 4), pour in stock and cream (photo 5), stir in blue cheese and chives (photo 6).
Can I make this sauce without the steak?
The steak juices do add a huge amount of flavour to this sauce, so I highly recommend making it with the steak. Failing that you can really use the leftovers from most things you’ve just fried. Burgers, mushrooms, chicken etc all leave great flavour in the pan that can be used. If you’re going completely from scratch just start from melting the butter.
Can I make this ahead of time?
You can make the sauce, allow it to cool and tightly store in the fridge. I recommend reheating on the stove over a low heat, stirring as you go to ensure it doesn’t split. Add a splash of milk or stock to loosen up the sauce if needed.
What to serve with this?
- Potato – Roasted Baby Potatoes, Crispy Smashed Potatoes, Mini Hasselback Potatoes and Potato Dauphinoise all work great!
- Veg – Broccoli Tenderstem, Garlic Green Beans and Parmesan Roasted Cauliflower are my go-tos.
And there we have it! All my top tips for the best blue cheese sauce and the perfect steak to go alongside.
For more blue cheese recipes check out my Homemade Blue Cheese Dip and Buffalo Chicken Meatballs Stuffed with Blue Cheese!
Alrighty, let’s tuck into the full recipe for this steak blue cheese sauce shall we?!
How to make Blue Cheese Sauce for Steak (Full Recipe & Video)
Blue Cheese Sauce for Steak
- Large Heavy Bottom Skillet & Tongs
- Sharp Knife & Chopping Board
- Wooden Spoon
- Jug (for cream)
- Paper Towels
Ingredients (check list):
- 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 the fridge 30mins before needed. Pat dry with papers 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 flavour from the pan, then pour in cream. Give it a good stir and allow 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 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.
- Serve over steak and enjoy!
Quick 1 min demo!
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