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Beef/ Cheese/ Cream/ Date Night Dinners

Blue Cheese Sauce for Steak

August 1, 2020 (Last Updated: April 20, 2024) by Chris Collins

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!

closeup shot of sauce in small white jug with golden spoon inside

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

  1. 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.
  2. 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.
  3. Seasoning – Salt and pepper is all you need, just make sure you don’t hold back.
  4. 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.
  5. Baste – Basting the steaks in butter ensures they stay nice and juicy. It also adds a rich flavour.
  6. 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!

overhead shot of steak with sauce served with potatoes and broccolini on white plate

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).

How to make steak and blue cheese sauce - 6 step by step photos

Steak & Blue Cheese Sauce FAQ

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 the sauce 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?

closeup shot of spoon pouring blue cheese sauce over steak

And there we have it! All my top tips for the best blue cheese sauce and the perfect steak to go alongside.

Looking for more steak sauces? Check out these beauties:

Steak Sauce Recipes

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?!

fork dipping roast potato into small jug of sauce

How to make Blue Cheese Sauce for Steak (Full Recipe & Video)

overhead shot of steak with sauce served with potatoes and broccolini on white plate

Blue Cheese Sauce for Steak

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!
5 from 13 votes
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Servings (click & slide): 2
Course: Dinner
Cuisine: Western
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 629kcal
Cost per serving: £5 / $6


  • 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. You can also pour in any resting steak juices at this point too for extra flavour!
  • Serve over steak and enjoy!

Quick 1 min demo!


a) Steaks - Here I used 2x 9oz/250g Sirloins. These were about 2-2.5cm thick, so only needed 2mins max on either side to get medium-rare. If you're using a thicker fillet steak, them medium rare would require 3 - 3.5mins on each side for medium rare. If you're looking for the inside to be rare/well done just increase/decrease the times accordingly.
b) Blue Cheese - I usually go for St.Agur, it's the perfect balance of rich and creamy. If you want something more powerful go for a Stilton, if you're looking for something a bit more mild go for Gorgonzola.
c) Pan Juices - The juices from the steak make a gorgeous base for this sauce, so don't pour them out!
d) Can I make this without sauce? - You can, but I still recommend starting the sauce with something you've previously fried (mushrooms, chicken, steak etc) just to inject a nice base flavour. Start with the 1 heaped tbsp unsalted butter and go from there in all cases.
e) Can I reheat this? - You can allow the sauce to cool and tightly store in the fridge (3-4days, longer at your discretion). I recommend reheating over a low heat on the stove, stirring as you go to ensure the sauce doesn't split. Thin out with a splash of fluid (milk, water or stock) to loosen up the sauce. 
f) Calories - based on the sauce only (including unsalted butter) then divided by two. Bear in mind this is a lot of sauce for 2 people!

Your Private Notes:


Nutrition Facts
Blue Cheese Sauce for Steak
Amount Per Serving
Calories 629 Calories from Fat 560
% Daily Value*
Fat 62.21g96%
Saturated Fat 39.094g195%
Polyunsaturated Fat 2.182g
Monounsaturated Fat 17.716g
Cholesterol 208mg69%
Sodium 735mg31%
Potassium 337mg10%
Carbohydrates 5.27g2%
Sugar 3.92g4%
Protein 14.52g29%
Vitamin A 2291IU46%
Vitamin C 1.6mg2%
Calcium 349mg35%
Iron 0.45mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    Tracy W LaVal
    April 9, 2024 at 10:28 pm

    5 stars

    • Reply
      Chris Collins
      April 10, 2024 at 10:43 am

      Thanks for the review, Tracy! C.

  • Reply
    February 6, 2024 at 5:36 pm

    5 stars
    28 day mature rump with the blue cheese! Killer!

    • Reply
      Chris Collins
      February 6, 2024 at 7:47 pm


  • Reply
    Emma Conrathe
    October 1, 2023 at 6:21 pm

    5 stars
    We had this with an amazing T bone from the butchers with chips and garlic spinach. Blur cheese was Stilcheton.

    100% restaurant standard and absolutely stunning. Thanks for the recipe!!

    • Reply
      Chris Collins
      October 3, 2023 at 12:12 pm

      Amazing to hear, Emma! Thanks so much for popping back for a review 🙂 C.

  • Reply
    August 12, 2023 at 6:32 pm

    5 stars
    Loved this recipe with our fillet steaks. Just wondering, do you think it would be ok to freeze as we haven’t used it all with the steak?

    • Reply
      Chris Collins
      August 13, 2023 at 11:17 am

      Hey Shaunna! Thanks so much for the review. I can’t say I’ve frozen this unfortunately, but if you’ve got leftovers there’s certainly no harm in trying! I imagine it’ll be fine if you thaw in the fridge and very gently reheat/stir on the stove to ensure it doesn’t split. C.

  • Reply
    April 30, 2023 at 5:08 pm

    5 stars
    I have allergies to a lot of common ingredients in beef stock (garlic is ok though). Could I get away substituting beef stock with anything?

    • Reply
      Chris Collins
      April 30, 2023 at 5:25 pm

      Whilst I haven’t tried it myself, you could give chicken stock a go? C.

  • Reply
    I have a weird name
    February 2, 2023 at 12:44 pm

    5 stars
    I’m going to make this tonight. The sauce looks amazing. Thanks for sharing.

    • Reply
      Chris Collins
      February 4, 2023 at 10:45 am

      Hope it goes down well! C.

  • Reply
    Sharon S
    April 10, 2022 at 12:44 am

    5 stars
    My family is not a big gravy loving group but this sauce they poured over literally everything! It’s easy to make and absolutely delicious!!!

    • Reply
      Chris Collins
      April 10, 2022 at 1:49 pm

      So great to hear, Sharon! Thanks for the review 🙂

  • Reply
    May 25, 2021 at 12:42 am

    5 stars
    I have made this steak with Blue Cheese Sauce a bunch of times. I am on a ketogenic diet and love delicious sauces to pour on meat, not only for the taste , but also to take the place of the carb rich foods like pasta, potatoes, and bread that I can’t have. It’s not only delicious, but provides satiety as well. A meal I never leave the table feeling hungry or deprived. Sooooo good!

    • Reply
      Chris Collins
      May 25, 2021 at 11:09 am

      This is awesome to read, Winnie! Thanks so much for popping back and leaving your thoughts 🙂

  • Reply
    February 21, 2021 at 8:23 am

    5 stars
    Absolutely gorgeous sauce, will definitely be doing this again!!

  • Reply
    November 18, 2020 at 12:45 pm

    This sauce is so delicious for steak and any kind of read meat. I am a huge fan of blue cheese, so this was right up there for me. You cannot go wrong with making it. i”ll make it for the holidays.

    • Reply
      Chris Collins
      November 18, 2020 at 3:05 pm

      Great to hear! Thanks Mirlene 🙂

  • Reply
    November 18, 2020 at 12:27 pm

    5 stars
    The BEST way to top a steak for sure! Super flavorful and creamy, I’m addicted!!

    • Reply
      Chris Collins
      November 18, 2020 at 3:05 pm

      Awesome to hear!

  • Reply
    November 18, 2020 at 12:11 pm

    5 stars
    This blue cheese sauce looks absolutely amazing. I know it’s delicious just looking at your beautiful photos. Great job, Chris!

    • Reply
      Chris Collins
      November 18, 2020 at 3:05 pm

      Thanks so much 🙂

  • Reply
    Danielle Wolter
    November 18, 2020 at 11:49 am

    5 stars
    This was so easy and just perfect over my steak! I love the flavors of blue cheese and beef together, but this would also be great on chicken!

    • Reply
      Chris Collins
      November 18, 2020 at 3:04 pm

      Yes! So great with chicken! 🙂

  • Reply
    November 18, 2020 at 11:06 am

    5 stars
    So simple but SO delicious, thanks for a great recipe – this will be my go-to sauce from now on!

    • Reply
      Chris Collins
      November 18, 2020 at 3:04 pm

      Love it! Great to hear 🙂