A crisp golden baked crust with tangy blue cheese crumbles, red onion, and panko adds the perfect touch of elegance and flavor to this blue cheese crusted steak recipe!
Why this recipe works
Diving right into the basics of how to elevate your New York strip steak begins with this creamy, tangy crust. Though there’s absolutely nothing wrong with a good ole grilled steak, this blue cheese crusted steak recipe tastes like it came straight out of a fancy steakhouse with rich, complementary flavors. It all starts in a skillet and ends in a hot oven. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – New York strip is our cut of choice but you can easily use this recipe as a base for your favorite beef cut.
How to Make Blue Cheese Crusted Steak
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 500 F.
- Trim excess fat (but not all of it) off the steaks and set aside.
- In a small bowl, combine half of the olive oil with garlic salt and black pepper.
- Rub olive oil mixture all over the steaks.
- Heat remaining olive oil in a large oven-proof skillet over medium-high heat until shimmering. Add red onion and saute for 1-2 minutes to soften.
- Add liquid smoke and Worcestershire sauce to skillet and bring to a boil. Cook until liquid reduces a bit. Remove from skillet and place in a large mixing bowl.
- To that mixing bowl, add blue cheese and bread crumbs. Pour in the very softened butter.
- Use gloved hands to gently combine all the ingredients in the bowl.
- Heat remaining olive oil in skillet over high heat until shimmering. Add the steaks and sear well on both sides, about 3-4 minutes each.
- Remove from heat and top steaks generously with the blue cheese mixture. You will have some left over.
- Place skillet into preheated oven and cook for 5 minutes. Turn oven up to broil, broil for 1 minute.
- Remove skillet from oven and immediately move steaks to a cutting board. Tent with foil and allow to rest for 5-10 minutes before serving.
- Top or serve with remaining blue cheese mixture if you like.
CHEF TIP – Be sure to remove the steaks from the skillet right away. If you leave them in the hot skillet, they will continue to cook turning your medium-rare steak into medium-well.
Frequently Asked Questions & Expert Tips
Yes, ribeye or filet mignon is also excellent with this blue cheese crust! Cook both ribeye and filet mignon to 130-135F for medium-rare or 140-145F for medium.
Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. To reheat, place the steaks on a baking sheet and cover with aluminum foil. Heat in a 250F until warmed through, about 20-25 minutes.
Serving Suggestions
Serve blue cheese crusted steak with a side of asparagus, glazed carrots, green beans, mashed potatoes, or a tossed dinner salad. Enjoy!
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Blue Cheese Crusted Steak
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds New York strip steaks 2 steaks
- 3 Tablespoons olive oil divided
- ½ cup diced red onion
- 1 Tablespoon liquid smoke
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 cup crumbled blue cheese
- ½ cup panko breadcrumbs
- 2 Tablespoons unsalted butter very softened
Things You’ll Need
- Large heavy bottomed skillet oven safe
Before You Begin
- New York strip is our cut of choice but you can easily use this recipe for ribeye or filet mignon as well.
- Oven time listed is for medium steaks. For medium-rare cook for 3 minutes.
Instructions
- Preheat oven to 500 F.
- Trim excess fat (but not all of it) off the steaks and set aside.
- In a small bowl, combine half of the olive oil with garlic salt and black pepper.
- Rub olive oil mixture all over the steaks.
- Heat remaining olive oil in skillet over medium-high heat until shimmering. Add red onion and saute for 1-2 minutes to soften.
- Add liquid smoke and Worcestershire sauce to skillet and bring to a boil. Cook until liquid reduces a bit. Remove from skillet and place in a large mixing bowl.
- To that mixing bowl, add blue cheese and bread crumbs. Pour in the very softened butter.
- Use gloved hands to gently combine all the ingredients in the bowl.
- Heat remaining olive oil in skillet over high heat until shimmering. Add the steaks and sear well on both sides, about 3-4 minutes each.
- Remove from heat and top steaks generously with the blue cheese mixture. You will have some left over.
- Place skillet into preheated oven and cook for 5 minutes. Turn oven up to broil, broil for 1 minute.
- Remove skillet from oven and immediately move steaks to a cutting board. Tent with foil and allow to rest for 5-10 minutes before serving.
- Top or serve with remaining blue cheese mixture if you like. TIP – Be sure to remove the steaks from the skillet right away. If you leave them in the hot skillet, they will continue to cook turning your medium-rare steak into medium-well.
Expert Tips & FAQs
- Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. To reheat, place the steaks on a baking sheet and cover with aluminum foil. Heat in a 250F until warmed through, about 20-25 minutes.
Nutrition
Chef Antoine Davis
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