1/6 Photos of Steak With Blue Cheese Sauce
Very assertively-flavored steak recipe that I learned about 12 years ago when I was learning to cook to impress my now-husband. Adapted from Betty Crocker's New International Cookbook. This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to saute the steaks, and a good-quality, not-overly-salty blue cheese in the sauce. Serve simply, with a lightly-dressed salad, good crusty bread, and a nice red wine.
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Units: US | Metric
- 8 ounces good blue cheese, crumbled
- 1 -3 garlic clove, chopped
- 2 tablespoons dry white wine (drinking quality)
- 1 dash ground red pepper
- 2 tablespoons unsalted butter
- 4 small New York strip steaks (about 1 inch thick, about 2 pounds) or 4 small rib eye steaks (about 1 inch thick, about 2 pounds)
- fresh ground pepper
- 1/4 cup water
- chopped parsley (for garnish)
- 1In a medium skillet, combine cheese, garlic, wine, and red pepper over low heat.
- 2Stir frequently until cheese melts.
- 3Remove from heat and keep warm.
- 4In large skillet, melt butter over medium-high heat, and cook steaks to your liking, turning only once.
- 5(About 4- 5 minutes per side will result in steak done to about medium, depending on your cook top).
- 6Sprinkle pepper over steaks, remove from skillet and keep warm.
- 7Add water to skillet and heat to boiling, stirring constantly to loosen browned bits.
- 8Boil 2 minutes, then stir pan juices into cheese mixture.
- 9Pour over steaks and sprinkle with parsley.
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Nutritional Facts for Steak With Blue Cheese Sauce
Serving Size: 1 (86 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 258.7
- Calories from Fat 198
- Total Fat 22.1 g
- Saturated Fat 14.2 g
- Cholesterol 57.8 mg
- Sodium 794.1 mg
- Total Carbohydrate 1.8 g
- Dietary Fiber 0.0 g
- Sugars 0.3 g
- Protein 12.2 g
The following items or measurements are not included:
New York strip steaks