Blue Cheese Sauce for Steak (10 Minute Recipe)

Let’s make the easiest and tastiest Blue Cheese Sauce for Steak to go along with that perfectly cooked steak (tips for achieving that included!)

The delightfully decadent Blue Cheese Sauce for Steak is rich, creamy and so quick and easy to make for the perfect steak night at home. Ready in just 10 minutes, who wouldn’t want to make it?!

And if you use my hack below for the ultimate flavour boost, without compromising on time, you’ll have a winning steak sauce that will wow whoever you’re cooking for (even if it’s just yourself!)

But first, how can you have the perfect steak night, without the perfect steak?

How To Cook The Perfect Steak

Preparing The Steak

✨ Choose a good quality meat / cut of choice.

I love a ribeye and if it’s Scotch, then all the better.

✨ Remove steak from fridge and allow to come to room temperature before cooking (30-60 mins or so should be sufficient).

✨ Pat off excess moisture with kitchen paper 

This is especially critical if your steak isn’t dry aged and you want to achieve a good crust.

✨ Oil the meat, not the pan. And season with salt (+ pepper).

✨ Heat pan up to a high heat – you want the pan to be HOT when the steak hits it. 

If you’re using a bone-in steak (e.g. t-bone) then ensure to heat the bone up first, as otherwise your steak will cook unevenly. 

See further tips on Cooking the Steak below …

Cooking the Steak

✨ Sear steak on high heat on both sides until a crust has formed.

✨ Lower the heat, add butter, thyme/rosemary and crushed garlic cloves (herbs and garlic are optional aromatics). Then occasionally baste the steak until internal temperature is what you want.

NOTE: suggested cook times are always approximate based on thickness of steak, heat of pan, heat transference etc. it’s why the next tip is the most important…

✨ Use a meat thermometer! To check the internal temperature – this is the best indicator of how your steak is cooked.

✨  Remove the steak from the pan and allow to rest for 5 minutes before serving. 

I discuss the detail behind each of these points in my Perfect Steak post, but a summary should be sufficient here.

Ingredients For Blue Cheese Sauce

Butter: salted butter is preferred as it seasons from within, but you can use unsalted and then season to taste with extra salt before serving if you prefer

Rosemary: fresh rosemary is better than dried in this application because dried herbs don’t blend as well into the sauce. If you aren’t using fresh I’d reduce the amount to 1/2 of dried rosemary, or omit altogether.

Garlic: fresh garlic is always preferred, but garlic paste / puree could be used in a pinch.

Brandy: the addition of brand adds a great depth of flavour that you won’t get otherwise, so I would encourage using it. You can leave it out if needed.

Double Cream: also called heavy cream in the US, this adds

Blue Cheese: I use gorgonzola in this recipe as I’ve found it to be the best, but a readily available UK supermarket cheese that would work well is Saint Agur. Any slightly gooey, soft blue cheese could work.

Method for Blue Cheese Sauce for Steak

Ideally cook steak pan first so that you’re building the sauce on top of the residual juices, although not essential – it improves it immensely! 

However, if you want to make the sauce in advance and still manage to get the flavour of the steak into the sauce, then check out my cheeky time-saving hack below!

Add brandy to deglaze the pan, making sure to scrape all the steak residue (this isn’t essential if you’re making the sauce in advance). If not using brandy, skip onto next step.

Set the brandy alight, let it burn off and reduce in volume.

Add salted butter, rosemary (finely chopped) & garlic (finely chopped).

Allow butter to melt and fry until fragrant (minute or so). Melt blue cheese until sauce is smooth

Pour in double cream. Simmer on medium heat for 5 minutes before serving to thicken up.

Steak Sauce Recipe Hack

The typical way of improving flavour recommended by everyone is to cook the blue cheese sauce in the pan juices whilst your steak is resting. This puts pressure on you to make the sauce in the timeframe that the steak rests. I’m all about minimising stress and pressure these days!

So if you’re like me and prefer to make the sauce in advance, it’s one less element you need to worry about, then use my steak sauce recipe hack! 

Simply add your pre-made sauce to the pan after you’ve cooked the steaks and de-glaze the pan with the sauce itself. You get all the flavours from the steak, without the time restriction and pressure of making the sauce whilst the steaks are resting – win win! 

Check my ‘Storage and Reheating’ section below for information on how to store and reheat my Blue Cheese Sauce recipe.

I use the exact same hack with my Peppercorn Sauce recipe, which you can find here.

Storage and Reheating

The blue cheese sauce will store in the fridge for up to 4-5 days (if stored below 4C).

You can freeze this sauce for up to 3 months. 

To reheat – add the sauce to a pan on the hob and heat gently until piping hot throughout. Add a little extra milk, cream or stock to loosen if necessary (as the sauce thickens as it cools). 

And finally…

If you do choose to make it, I hope you enjoy it! Please leave me a comment below and tell me what you think. And if you have any questions, then I’ll be sure to answer them.

If you love steak night at home and want more steak sauce recipes, then check out my Easy Peppercorn Sauce recipe.