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5.0 from 15 votes

Blue Cheese Crusted Steak

Elevate your steak dinner with a simple blue cheese crust! Balsamic caramelized shallots add a hint of sweetness and tang, and can be omitted for a more classic crust.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 2 to 4 steaks
Calories: 746 kcal
Course: Main Course
Cuisine: American

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
  • 1/3 cup panko breadcrumbs
  • 1/2 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

    Cup of Yum
  1. 30 minutes before you're ready to cook, season steaks on both sides with salt and pepper and let stand at room temperature.
Make the Blue Cheese Crust
  1. Melt butter in a small skillet over medium high heat. Add sliced shallots with a pinch each of salt and pepper. Cook until beginning to soften, about 3 minutes. Reduce heat to low and continue cooking until shallots are soft and caramelized, about 15 minutes longer. 
  2. Deglaze the pan with the balsamic vinegar, scraping up any brown bits from the bottom. Cook, stirring, until vinegar is evaporated, 1-2 minutes. Remove from heat and set aside to cool.
  3. In a bowl, mix together Panko, blue cheese, parsley, thyme, 1/2 teaspoon oil, and caramelized shallots. Leave some chunks of blue cheese in the mixture.
Make the Steaks
  1. Preheat oven to 500 degrees F.*
  2. Heat 1-2 tablespoons oil in a 12-inch, oven-safe skillet over high heat, just until wisps of smoke start to rise from the edges of the pan. Sear the steaks for 3-4 minutes per side, until the centers register 120 degrees F (for steaks to be served medium-rare).
  3. Top each steak with half of the blue cheese mixture, pressing to pack it a bit for cleaner slicing. Transfer the skillet to the oven and bake for 4-5 minutes, until the cheese  is melted, the topping is golden, and the steaks have an internal temperature of 128-130 degrees F. Remove from oven, let steaks rest 5 minutes on a cutting board, and serve. 

Notes

  • Cooking times will vary depending on the cut and thickness of the steaks, as well as your desired "doneness".
  • You can also grill, broil, or sous vide the steaks. Whatever cooking method you choose, add the blue cheese crust and transfer to the oven when the steaks are one degree of doneness less than you want to serve them. They will finish cooking in the oven with the crust.
  • If you cooked the steaks closer to its final cooking temperature before adding the crust, don't worry! Instead of baking in the 500-degree oven, pop the crusted steaks under the broiler for 2 minutes to quickly brown the top and melt the cheese. Watch the steaks carefully--they can burn quickly!
  • This recipe makes enough blue cheese crust for two large strip steaks. If you're using a steak with a smaller surface area, like filet mignon, you'll have enough for 4 steaks.
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Nutrition Information

Calories 746kcal (37%) Carbohydrates 14g (5%) Protein 56g (112%) Fat 51g (78%) Saturated Fat 26g (130%) Cholesterol 184mg (61%) Sodium 790mg (33%) Potassium 817mg (23%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 795IU (16%) Vitamin C 7.8mg (9%) Calcium 276mg (28%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 2to 4 steaks

Amount Per Serving

Calories 746

% Daily Value*

Calories 746kcal 37%
Carbohydrates 14g 5%
Protein 56g 112%
Fat 51g 78%
Saturated Fat 26g 130%
Cholesterol 184mg 61%
Sodium 790mg 33%
Potassium 817mg 17%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 795IU 16%
Vitamin C 7.8mg 9%
Calcium 276mg 28%
Iron 5.3mg 29%

* Percent Daily Values are based on a 2,000 calorie diet.