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
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 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?
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. Looking for more steak sauces? Check out these beauties:
Steak Sauce Recipes
Creamy Mushroom Sauce Cowboy Butter Whisky Cream Sauce Creamy Peppercorn Sauce Garlic Cream Sauce
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)
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