Transform your home kitchen into a gourmet steakhouse with this incredible Blue Cheese Crusted Steak recipe. Featuring savory balsamic-caramelized shallots, delightfully crispy breadcrumbs, and fresh herbs, this restaurant-quality dish is surprisingly simple to prepare and ready to impress in just about an hour.
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For many, a perfectly cooked steak needs little more than a sprinkle of sea salt, a crack of fresh pepper, and perhaps a touch of herb-infused butter. While this minimalist approach certainly has its charm, there are moments when you crave something truly extraordinary – something that elevates a simple steak into a culinary masterpiece. That’s precisely when a Blue Cheese Crusted Steak becomes the star of the show. The rich, robust flavor of premium beef finds its perfect counterpart in the creamy, piquant notes of blue cheese, creating an irresistible symphony of tastes that’s both bold and incredibly satisfying.
You’ve likely encountered blue cheese crust as a premium add-on at upscale steakhouses, a decadent finishing touch designed to transform a standard steak dinner into a memorable, “special occasion” meal. The good news? This gourmet upgrade isn’t exclusive to professional chefs. It’s an incredibly easy and rewarding enhancement to recreate right in your own kitchen. Whether you’re hosting a sophisticated dinner party or planning an intimate evening for two, a Blue Cheese Crusted Steak is my absolute favorite go-to recipe for delivering a powerful “wow” factor without demanding hours of your precious time.
Imagine the aroma filling your kitchen as the steak sears, followed by the intoxicating scent of melting blue cheese and caramelized shallots. This isn’t just dinner; it’s an experience. It’s about bringing that five-star restaurant ambiance and flavor directly to your dining table, proving that gourmet cooking can be both accessible and effortless.
Choosing the Perfect Steak Cut for Your Blue Cheese Crust
One of the beauties of a blue cheese crust is its versatility; it pairs beautifully with almost any cut of steak. However, certain cuts truly shine when crowned with this savory topping. My top recommendations include New York Strip steaks, succulent Ribeyes, and tender Filet Mignon. The steaks featured in this recipe, for example, are boneless, center-cut, prime Black Angus NY strip steaks, offering an exceptional balance of tenderness and robust beef flavor.
When selecting your cut, consider the distinct characteristics each brings to the plate:
- New York Strip Steak: Known for its fine texture, distinct beefy flavor, and a satisfying chew. It typically has a good amount of marbling and a strip of fat along one edge, which renders beautifully during cooking, adding richness and juiciness.
- Ribeye Steak: Often considered the king of steaks for its intense marbling (intramuscular fat), which melts during cooking, infusing the meat with incredible flavor and tenderness. Ribeyes are incredibly rich and buttery, making them a fantastic choice for a decadent meal.
- Filet Mignon (Tenderloin): The leanest and most tender cut, prized for its melt-in-your-mouth texture. Because of its milder flavor, the blue cheese and balsamic shallot crust can significantly enhance its overall taste profile, adding a much-needed layer of complexity and boldness.
For a steak with a more pronounced, beefier flavor, like a strip steak or ribeye, the blue cheese crust stands up to the cut and complements it with its sharp, tangy notes, creating a harmonious and powerful flavor combination. With a milder cut like filet mignon, the crust provides an exciting contrast and boosts the steak’s inherent subtlety, adding layers of savory, sweet, and tangy flavors that make each bite unforgettable.
Looking to deepen your knowledge of beef cuts? Explore the comprehensive guide on Basic Beef Cuts from Certified Angus Beef to become a true butcher counter connoisseur.
Preparing Your Steak for Perfection
Before you even think about cooking, proper preparation is paramount to achieving a steakhouse-quality result. Start by bringing your steaks to room temperature for about 30 minutes before cooking. This allows the meat to cook more evenly from edge to center, preventing a gray band on the outside and ensuring a tender, juicy interior. Next, pat your steaks thoroughly dry with paper towels. Excess moisture on the surface will inhibit a proper sear, leading to a steamed rather than beautifully browned crust. Finally, season generously with kosher salt and freshly ground black pepper. Don’t be shy; a good steak can handle a fair amount of seasoning to truly bring out its natural flavors.
Mastering the Cooking Method: Achieving the Perfect Doneness
Just as you have flexibility with your choice of steak, the cooking method for your Blue Cheese Crusted Steak is entirely customizable to your preferences and available equipment. This versatile dish can be prepared using popular techniques such as pan-searing, grilling, broiling, or even the precise sous vide method. The key is to perfectly cook your steak to your desired doneness, then add the blue cheese crust for a spectacular finish.
Regardless of your chosen method, the trick to ensuring your meat doesn’t overcook when you crisp the crust is to cook the steak one level of doneness less than you want to serve it. This is crucial because the steak will continue to cook in the oven or under the broiler as the blue cheese crust melts and browns.
- For Medium-Rare: Cook the steak to a rare internal temperature (around 120-125°F / 49-52°C) before adding the crust.
- For Medium: Cook to a medium-rare internal temperature (around 125-130°F / 52-54°C) before adding the crust.
- For Medium-Well: Cook to a medium internal temperature (around 130-135°F / 54-57°C) before adding the crust.
After the steak reaches this preliminary temperature, apply the blue cheese crust generously to the top and transfer it to a hot oven for a few minutes. If you’re grilling, move the crusted steak to the indirect heat side of the grill and close the lid to allow the crust to melt and brown gently.
Detailed Cooking Approaches:
Pan-Searing for a Flawless Crust
Pan-searing is an excellent method for achieving a deep, flavorful crust on your steak. Use a heavy-bottomed, oven-safe skillet, preferably cast iron, and heat it over high heat until it just begins to smoke. Add a high-smoke-point oil (like vegetable or grapeseed oil). Sear your seasoned steaks for 3-4 minutes per side until a rich, brown crust forms and the internal temperature reaches your desired pre-crust doneness. For the prime-grade, 1-1/2 inch NY strip steaks shown in this post, I pan-seared them to an internal temperature of 120°F (49°C) and then baked them in a 500°F (260°C) oven for 4 minutes with the crust. This resulted in beautifully rosy, medium-rare meat with perfectly rendered fat marbling.
Grilling for Smoky Flavor
Grilling imparts a wonderful smoky flavor that complements blue cheese beautifully. Preheat your grill to a high temperature. Sear the steaks directly over the heat for a few minutes per side to achieve those coveted grill marks and a good crust. Then, move the steaks to indirect heat to finish cooking to your desired pre-crust temperature. Once the crust is applied, return the steaks to indirect heat, close the lid, and allow the cheese to melt and brown.
Broiling for Quick Finish
Broiling offers a fast and effective way to cook your steaks and melt the crust. Ensure your broiler is preheated to high. Sear your steaks on the stovetop or grill first, or use the broiler for the entire cooking process if you prefer. Once the steaks are almost done, top them with the blue cheese mixture and place them under the broiler for 1-3 minutes. Keep a close eye on them, as broilers can cook very quickly and burn easily.
Sous Vide for Ultimate Precision
For unparalleled tenderness and precise doneness, sous vide is an excellent choice. Cook your steaks in a water bath to your exact desired internal temperature (e.g., 129°F / 54°C for medium-rare). After the sous vide bath, pat the steaks very dry and then quickly sear them in a hot pan or on the grill for 1-2 minutes per side to develop a crust. Immediately after searing, apply the blue cheese crust and finish under the broiler or in a hot oven for a few minutes.
Crafting the Irresistible Blue Cheese Crust
The blue cheese crust is what truly sets this steak apart, and it couldn’t be simpler to prepare. This flavorful topping provides a delightful contrast of textures and tastes: the sharp, creamy blue cheese, the sweet and tangy balsamic shallots, and the crisp crunch of toasted breadcrumbs.
Key Components of the Crust:
- Panko Breadcrumbs: I highly recommend using Japanese Panko breadcrumbs. Their larger, flakier texture results in a much crispier, airier crust compared to traditional breadcrumbs, which can become dense. Panko also helps bind the ingredients together effectively.
- Balsamic-Caramelized Shallots: These are a game-changer. Sautéing shallots until deeply caramelized brings out their natural sweetness, which is then amplified by a splash of balsamic vinegar. This adds a beautiful balance of salty, tangy, and sweet notes that cut through the richness of the steak and blue cheese. For a more classic, purist blue cheese crust, you can certainly omit the shallots entirely.
- Fresh Herbs: Chopped Italian parsley and fresh thyme leaves are essential for adding brightness and aromatic depth. They provide a herbaceous counterpoint to the rich cheese and beef. Other herbs like chives or rosemary could also be excellent additions.
- Blue Cheese: The star ingredient! Its pungent, creamy nature is what makes this crust so distinctive.
Assembling and Applying the Crust
Once your shallots are caramelized and cooled, simply combine them with the Panko, crumbled blue cheese, herbs, and a touch of vegetable oil in a bowl. Mix everything thoroughly, ensuring the ingredients are well integrated but still leaving some delightful chunks of blue cheese for textural variation and bursts of flavor.
For cleaner slicing when serving, it’s vital to press the crust mixture firmly onto the top of each steak. Don’t just sprinkle it on; active pressing helps the crust adhere better as it bakes. That said, even with proper packing, anticipate that some of the crust may naturally fall off the steak and onto your plate when you cut into it. This is simply the nature of the dish and part of its rustic charm.
When finished, the crust will boast a wonderful texture. The Panko breadcrumbs on top will toast to a beautiful golden crispiness, while the interior of the crust will remain soft and creamy from the melted blue cheese, creating a truly delightful bite with every forkful.
Selecting Your Blue Cheese
The type of blue cheese you choose will significantly impact the flavor profile of your crust. I personally favor either a classic Danish blue cheese or Point Reyes Original Blue for this recipe. Both varieties crumble beautifully and melt into a luscious, creamy texture without becoming overly dry or oily.
However, the pungency of blue cheese can vary dramatically between brands and even within different wedges from the same producer. Always taste your blue cheese before incorporating it into the crust mixture. If you find it particularly assertive in flavor, consider reducing the quantity from 3/4 cup to about 1/2 cup to ensure it complements, rather than overwhelms, the steak. Other excellent options include:
- Gorgonzola: A milder Italian blue cheese, often creamier and less crumbly, with a sweet, nutty undertone. Perfect for those who prefer a less intense blue cheese flavor.
- Roquefort: A very sharp, crumbly French blue cheese made from sheep’s milk. It offers a distinct tang and a slightly peppery finish, ideal for blue cheese aficionados.
- Stilton: A rich, creamy English blue cheese with a robust, earthy flavor. Its texture is firm yet meltable, making it another excellent candidate for a sophisticated crust.
Serving Your Gourmet Blue Cheese Crusted Steak
For the absolute best experience, serve your blue cheese crusted steaks within a few minutes of crisping the crust. The longer the crust sits, the more time it has to mingle with the steak juices, which can cause it to soften. Enjoying it promptly ensures that delightful contrast of a crisp topping and juicy, tender steak.
Given the rich, full-flavored nature of the blue cheese crust, I recommend pairing it with relatively simple, elegant side dishes that won’t compete for attention but rather complement the steak’s star power:
- Creamy Mashed Potatoes: Classic mashed potatoes, perhaps enriched with cream cheese or roasted garlic, provide a smooth, comforting counterpoint to the steak’s bold flavors.
- Roasted Potato Wedges or Asparagus: Simple roasted vegetables, tossed with olive oil, salt, and pepper, offer a lighter, earthy accompaniment. Asparagus, broccoli, or Brussels sprouts work beautifully.
- A Lightly-Dressed Side Salad: A crisp green salad with a bright vinaigrette provides a refreshing contrast and helps to balance the richness of the meal.
- Sautéed Mushrooms: Earthy mushrooms, quickly sautéed with garlic and a touch of butter, are always a winning combination with steak.
Consider a robust red wine pairing to enhance your meal. A Cabernet Sauvignon, Zinfandel, or Malbec would beautifully complement the rich beef and sharp blue cheese, elevating your dining experience further.
Explore More Blue Cheese Delights
If you’ve fallen in love with the piquant flavor of blue cheese through this steak recipe, you’ll be thrilled to discover its versatility in other dishes. Here are a few more of our favorite blue cheese-centric recipes to inspire your culinary adventures:
- Buttermilk Blue Cheese Dressing
- Creamy Gorgonzola and Pancetta Macaroni and Cheese
- Classic Wedge Salad with Blue Cheese and Bacon
- Maple-Sriracha Devils on Horseback
- Fig Pizza with Gorgonzola
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Blue Cheese Crusted Steak
Ingredients
- 2 New York Strip Steaks , about 12 ounces each and 1-1/2 inches thick (or your favorite steak cut)
- 1 tablespoon unsalted butter
- 2-3 shallots , sliced into 1/4-inch thick rounds (about 1 cup shallots)
- 1 tablespoon balsamic vinegar
- ⅓ cup panko breadcrumbs
- ½ teaspoon vegetable oil , plus 1-2 tablespoons, divided
- 3 ounces crumbled blue cheese (about 3/4 cup)
- 1 tablespoon chopped Italian parsley
- 2 teaspoons chopped fresh thyme leaves
- kosher salt and freshly-ground black pepper
Instructions
- Approximately 30 minutes before you plan to cook, generously season your steaks on both sides with kosher salt and freshly-ground black pepper. Allow them to rest at room temperature during this time to ensure even cooking.
Make the Blue Cheese Crust
- In a small skillet, melt the unsalted butter over medium-high heat. Add the sliced shallots along with a pinch each of salt and pepper. Sauté for about 3 minutes until they begin to soften. Reduce the heat to low and continue cooking, stirring occasionally, for about 15 minutes longer, until the shallots are deeply soft and caramelized to a golden brown.
- Deglaze the pan by pouring in the balsamic vinegar, scraping up any delicious brown bits from the bottom of the skillet. Cook, stirring constantly, until the vinegar has completely evaporated, which should take 1-2 minutes. Remove the shallots from the heat and set them aside to cool slightly.
- In a medium bowl, combine the Panko breadcrumbs, crumbled blue cheese, chopped Italian parsley, fresh thyme leaves, 1/2 teaspoon of vegetable oil, and the cooled caramelized shallots. Mix all ingredients thoroughly, ensuring they are well combined. It’s okay, and even desirable, to leave some small chunks of blue cheese in the mixture for varied texture and intense flavor bursts.
Cook the Steaks to Perfection
- Preheat your oven to 500°F (260°C).*
- Heat 1-2 tablespoons of vegetable oil in a 12-inch, oven-safe skillet (cast iron is ideal) over high heat. Heat until just wisps of smoke begin to rise from the edges of the pan – this indicates it’s hot enough for a perfect sear. Carefully place the seasoned steaks into the hot skillet and sear for 3-4 minutes per side, or until a beautiful, deep brown crust forms and the internal temperature registers 120-125°F (49-52°C) for steaks to be served medium-rare. Adjust cooking time for your desired doneness, remembering to cook one level less than your final target.
- Once seared, remove the skillet from the stovetop. Carefully spoon half of the prepared blue cheese crust mixture onto the top of each steak, gently pressing it down to ensure it adheres well. Transfer the entire skillet to the preheated 500°F (260°C) oven and bake for 4-5 minutes. The cheese should be melted and bubbly, and the topping golden brown and crisp. The steaks’ internal temperature should now reach 128-130°F (53-54°C) for a perfect medium-rare. Remove from the oven, transfer the steaks to a cutting board, and let them rest for at least 5 minutes before slicing and serving. Resting allows the juices to redistribute, ensuring a tender and succulent steak.
Notes
Cooking Methods:
Cooking times will vary depending on the cut and thickness of the steaks, as well as your desired “doneness”. Always use an instant-read thermometer for accuracy.
You can also grill, broil, or sous vide your steaks. Whichever cooking method you choose, remember to add the blue cheese crust and transfer to the oven or broiler when the steaks are one degree of doneness less than you want to serve them. This ensures they finish cooking perfectly with the crust.
If you find your steaks have cooked closer to their final temperature before you’ve added the crust, don’t worry! Instead of baking them in the 500°F oven, you can quickly pop the crusted steaks under a hot broiler for 1-2 minutes. This will rapidly brown the topping and melt the cheese without overcooking the meat. Be vigilant and watch the steaks carefully under the broiler, as they can burn very quickly!
A note on yield:
This recipe makes enough blue cheese crust for two substantial strip steaks (around 12-14 ounces each). If you are using a steak with a smaller surface area, such as filet mignon, you’ll find there’s enough crust mixture for approximately 4 steaks.
Nutrition Estimate (per serving)
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
This post originally appeared on Striped Spatula on February 21, 2019. It was thoroughly updated in 2021 with new photos, a video, and expanded recipe insights to provide an even better culinary experience for our readers.