Steak with Blue Cheese Dressing

Pan-seared steak with a melted blue cheese sauce is steakhouse eating at home, and this version builds the sauce two ways for maximum flavor.

First, the blue cheese melts slowly with garlic, white wine, and a dash of red pepper into a creamy, pungent base. Then, after the steaks are seared and resting, the fond (those browned bits stuck to the skillet) gets deglazed with water and stirred right into the cheese. Those pan drippings carry all the beefy, caramelized flavor straight into the sauce.

Five minutes per side over medium-high heat gives you a solid sear with a pink center on a one-inch-thick steak. Adjust up or down depending on how you like yours.

Pro Tips

• Get the skillet ripping hot before the steaks go in. If the meat doesn’t sizzle immediately on contact, the pan isn’t ready.
• Don’t move the steaks once they hit the pan. Let them sit undisturbed for the full five minutes to build a proper crust.
• Melt the cheese sauce over low heat and stir frequently. Blue cheese breaks and turns greasy if it gets too hot.
• Roquefort works as a substitute and gives a sharper, more mineral flavor if that’s your preference.

Variations

• Add a splash of heavy cream to the cheese mixture for a smoother, milder sauce.
• Use ribeye steaks instead of strip for more marbling and a richer bite.
• Crumble extra cold blue cheese over the plated steaks alongside the warm sauce for contrasting textures.