Pan Seared Steak in Blue Cheese Sauce (71 of 150)

Weekends are for steak in our family. Either Friday or Saturday night dad would start up the grill and we'd have steak of some sort. So naturally, when the weekend comes around I crave steak. I stopped doing this every weekend because, well too much beef. 

This recipe is a decent recipe. It's easy to throw together and it's a nice accompaniment to the steak. I felt like the base of this sauce could easily have brandy to it instead of blue cheese. 

I didn't pan sear the steak because, who does that? Grill. Grill. Grill. 

Pan Seared Steak in Blue Cheese Sauce

Recipe from Closet Cooking

Serves 4

• 2 T oil
• 1 pound steak (such as rib eye, t-bone, striploin, etc.)
• salt and pepper to taste
• 2 T butter
• 1 shallot, finely diced (or 1/4 cup onion)
• 1 clove garlic, chopped
• 1/2 c beef broth
• 1/2 c heavy cream
• 1/4 c blue cheese, crumbled
• 1/2 tsp Worcestershire sauce
• salt and pepper to taste

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: Add 1 tablespoon lemon juice!

Option: Replace some or all of the broth with a dry white wine.