Steak shines on its own, but adding a blue cheese crust to steak gives it extra texture and flavor that you might come back again and again for. Blue cheese-crusted steak brings the tangy and earthy flavor of blue cheese to steak, while the crispy crust you get from broiling adds a satisfying texture and taste that elevates steak.
Learn how to make blue cheese-crusted steak just as well as the professionals do.
What Steak Cut Should I Use?
Technically, you can use any steak cut you’d like for blue cheese-crusted steak. But some steak cuts tend to work better for this dish, especially those that are already tender and juicy. Ribeye and New York strip steak work perfectly for this. They’re both full of flavor so they won’t get overshadowed by the blue cheese crust, and they remain tender when cooked over high heat, which this dish requires to sear the steaks.
If you don’t mind spending a little more and using a milder-tasting cut, try filet mignon. The blue cheese crust adds just the right amount of flavor to this more subtle cut of beef, and the crisp crust is a good balance to the buttery, tender filet mignon.
What Kind of Blue Cheese Should I Use?
There are several types of blue cheese to choose from, some with milder flavors, some that are really bold, and some in between. You’ll want to lean more toward the in-between or milder varieties for blue cheese-crusted steak.
Gorgonzola is a common type because of its mild flavor that’s also earthy enough to match savory steak. Roquefort is a little more intense in flavor but still mild enough to not overpower your steak.
Crumbliness is also important. You’ll need to crumble the blue cheese to make your crust, and creamy or firm cheeses can make this difficult. Gorgonzola and Roquefort are both crumbly blue cheeses.
Tips for Success
These tips can help you prepare to cook blue cheese-crusted steak:
- Use room temperature steaks: Bring the steaks to room temperature for 30-45 minutes before cooking. This helps the inside of the steak cook evenly with the outside.
- Don’t overmix: You want to keep some blue cheese crumbles intact to create the texture necessary for the blue cheese crust. Avoid overmixing the crust ingredients so you don’t fully break down the crumbles.
- Press it on: Use your fingertips to press the blue cheese crust into the steak. This helps it adhere to the steak’s surface so it doesn’t fall off when broiling.
- Account for broiling time: Your steak will cook more in the broiler while you crisp the blue cheese crust, so remove it from the pan when it’s 5-10 degrees lower than your desired temperature. If you’re cooking it to medium-rare, you should remove the steak from the pan when it reaches 120-125°F to prevent overcooking.
Blue Cheese-Crusted Steak Recipe
This blue cheese-crusted steak looks and tastes like a restaurant-quality dish but is surprisingly easy to prepare.
Ingredients
Steak:
- 2 ribeye or New York strip steaks
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Blue Cheese Crust:
- ½ cup crumbled blue cheese (Gorgonzola or Roquefort, preferably)
- 2 tablespoons unsalted butter, softened
- ¼ cup panko breadcrumbs
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh parsley, chopped
Instructions
- Remove the steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. Pat them dry with paper towels, then season both sides with salt, pepper, and garlic powder.
- In a small bowl, mix the blue cheese, softened butter, panko breadcrumbs, Dijon mustard, and parsley until just combined. Set aside.
- Preheat the oven broiler. Heat a cast-iron skillet over medium-high heat with olive oil. Once hot, sear the steaks for 2-3 minutes per side until browned.
- Remove the steaks from the pan 5-10 degrees below your desired doneness (120-125°F for medium-rare).
- Using your fingertips, gently press the blue cheese mixture onto the top of each steak.
- Place the skillet under the broiler for 1-2 minutes, just until the blue cheese crust turns golden and slightly crisp. Watch closely to prevent burning.
- Remove the steaks from the oven and let them rest for 5 minutes before serving.
Notes
If you don’t have a cast-iron skillet, you can use any skillet to sear your steaks. Then, transfer the steaks to a shallow baking dish to broil.
Recipe Variations
Changing the blue cheese you use for the crust is one of the easiest ways you can vary this dish. For example, you might choose a bolder blue cheese like Cashel or Stilton for a more intense flavor. But you can also choose different spices, like rosemary or thyme, to create other flavor profiles. Or, add a pinch of red pepper flakes for a kick of heat.
What to Serve with Blue Cheese-Crusted Steak
Blue cheese-crusted steak is like a meal all on its own, with lots of different flavors going on at once. When deciding what to serve with it, consider going for subtle flavors and light side dishes to balance the heaviness of the rest of the dish.
Some ideas:
- An arugula or mixed greens salad with a lemon vinaigrette brings a light freshness to the plate.
- Roasted asparagus that’s lightly seasoned with olive oil, salt, and pepper to add freshness without overpowering the steak.
- Garlic mashed potatoes, which are creamy but not overly heavy.
- Sauteed zucchini or summer squash, which are slightly sweet and mild in flavor to contrast the steak’s richness.
Conclusion: Blue Cheese-Crusted Steak
There are so many ways to make a steak dish unique, and adding a blue cheese crust to steak is one of our favorites. Even if you’re not blue cheese’s biggest fan, you might be surprised to learn how well blue cheese and steak work together.
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Blue Cheese-Crusted Steak
Ingredients
Steak:
- 2 ribeye or New York strip steaks
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Blue Cheese Crust:
- ½ cup crumbled blue cheese Gorgonzola or Roquefort, preferably
- 2 tablespoons unsalted butter softened
- ¼ cup panko breadcrumbs
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh parsley chopped
Instructions
- Remove the steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. Pat them dry with paper towels, then season both sides with salt, pepper, and garlic powder.
- In a small bowl, mix the blue cheese, softened butter, panko breadcrumbs, Dijon mustard, and parsley until just combined. Set aside.
- Preheat the oven broiler. Heat a cast-iron skillet over medium-high heat with olive oil. Once hot, sear the steaks for 2-3 minutes per side until browned.
- Remove the steaks from the pan 5-10 degrees below your desired doneness (120-125°F for medium-rare).
- Using your fingertips, gently press the blue cheese mixture onto the top of each steak.
- Place the skillet under the broiler for 1-2 minutes, just until the blue cheese crust turns golden and slightly crisp. Watch closely to prevent burning.
- Remove the steaks from the oven and let them rest for 5 minutes before serving.
