Pan Seared Steak with Blue Cheese Butter
User Reviews
5
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Prep Time
5 mins
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Cook Time
11 mins
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Total Time
16 mins
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Servings
4 servings
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Calories
269 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pan Seared Steak with Blue Cheese Butter
Description
The recipe begins by mixing softened unsalted butter with crumbled blue cheese and chopped parsley to create a flavorful butter topping. The filet mignon steaks, brought to room temperature, are seasoned with salt and pepper then seared over medium-high heat in a hot skillet coated with olive oil. After achieving a golden crust on both sides, garlic cloves and sprigs of rosemary and thyme are added to the pan to infuse the steak with herbaceous notes as it finishes cooking in a 400°F oven.
Once the steaks are nearly done, the blue cheese butter is spread on top and the steaks return to the oven just long enough to melt the butter and reach the desired doneness. Resting the steaks tented with foil allows the juices to redistribute for a juicy bite. The combination of seared meat, fragrant herbs, and savory blue cheese butter delivers a rich and satisfying flavor profile.
The recipe includes precise internal temperature targets for rare through well done doneness, providing guidance to achieve preferred cooking levels. Pair this steak with simple sides or a salad to balance the rich sauce.
Ingredients
- 1 tick butter unsalted, softened
- 1/4 cup blue cheese crumbled
- 1 tablespoon parsley chopped
- salt to taste
- black pepper to taste
- 4 (1 1/2-inch) filet mignon brought to room temperature
- 1 tablespoon olive oil
- 2 garlic cloves, peeled
- 2 rosemary sprigs
- 2 thyme sprigs
Instructions
- Preheat the oven to 400 degrees Fahrenheit
- In a small bowl, mix together the butter, blue cheese and chopped parsley. Mix well to combine. Reserve.
- Liberally season the steak with salt and ground black pepper.
- Heat a cast iron or stainless steel skillet over medium high heat until hot. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks.
- Sear the steak for 3 minutes per side flipping once.
- Once seared on both sides, add the garlic cloves, thyme and rosemary. Place in the oven and cook for 3 minutes. Carefully remove the skillet from the oven (it is hot) and divide the blue cheese butter among the 4 steaks.
- Return to the oven and cook for 1 - 2 additional minutes or until desired temperature. 110°F for rare, 120°F for medium rare, 130°F for medium, 145°F for medium well and 150°F for well done.
- Remove from the oven and tent with aluminum foil. Let the meat rest for 5 to 10 minutes.
Notes
- Use a meat thermometer to check steak temperatures, removing from oven at: 110°F for rare, 120°F for medium rare, 130°F for medium, 145°F for medium well, and 150°F for well done.
- Let steaks rest covered with foil for 5 to 10 minutes before serving to retain juices.
- Bring steaks to room temperature before cooking to promote even cooking throughout.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Protein | 2g | 4% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 67mg | 22% |
| Sodium | 320mg | 13% |
| Potassium | 21mg | 0% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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