This simple Steak with Blue Cheese Butter is an elegant meal that will rock your taste buds without taking too much of your time. You can easily impress guests, or treat yourself, with this succulent, juicy steak smothered in the most rich and flavorful blue cheese-infused compound butter.

Perfectly cooked steak topped with blue cheese butter served with asparagus.

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Easy Steak with Blue Cheese

This juicy and tender steak is topped with the most perfect compound butter infused with blue cheese and fresh herb.

This fantastic restaurant-style steak dinner recipe requires very little prep time and hands on cooking. This recipe is so easy to make that even a novice cook can deliver this masterpiece of a meal.

What’s in Steak with Blue Cheese?

This recipe for steak with blue cheese calls for filet mignon, a tender cut of meat, with mild beefy taste – that pairs perfectly with the bold flavor of blue cheese. A different cut of steak like ribeye, New York strip steak, porterhouse steak, and even sirloin can be used with great results.

The easy compound butter recipe adds an extra layer of flavor that combines the sharpness of blue cheese, the richness of creamy butter and the freshness of parsley. This dish is truly next level delicious!

What Does Steak with Blue Cheese Butter Taste Like?

Steak and blue cheese is a match made in umami heaven. The irresistible rich, beefy flavor of juicy steak contrast and compliments the soft texture, and bold and pleasantly pungent flavor of the cheese. Rich, luscious, bold – a favorite meal for all steak eaters.

Sliced steak topped with herb blue cheese butter.

Why You’ll Love this Steak Recipe?

Flavorful: The umami taste of steak is upgraded and complemented by the creamy richness of the butter and the pleasantly funky flavor of blue cheese.
Customizable: You can switch up the cut of meat to your personal preference. Switch the types of blue cheese and use different fresh herbs. You can also grill steaks instead of pan searing them.
Easy: This restaurant-quality meal is easy, yet incredibly impressive. Cooking steak can be intimidating, but it’s actually easier than you may think. We have a step by step guide on how to pan sear steak perfectly every time.

What’s In Steak with Blue Cheese Butter?

Ingredients and Substitutions

For the Blue Cheese Butter

Butter: I use unsalted butter. Salted butter can be used if that’s what you have at home. Rich, creamy butter serves as the base for the flavorful blue cheese compound butter. Room temperature butter mixes easier than chilled butter.
Blue cheese: Although I prefer buying a block of blue cheese, blue cheese crumbles can be used. As for the type of blue cheese, the grocery store carries many varieties, all suitable to make this dish. Gorgonzola steak butter will result in a mildly flavored compound butter compared to one made with Roquefort cheese – a much stronger tasting blue cheese. Blue Stilton, Cabrales, Danish Blue and Cambozola can be used also.
Parsley: Chopped fresh parsley, adds a pop of freshness and vibrant color to this dish. Other fresh herbs like thyme, rosemary and chives can be added to the bleu cheese compound butter.

For the Steak

Steak: When it comes to red meat, filet mignon is a steakhouse favorite. The tender, buttery texture of filet mignon – which comes from the tenderloin – always elevates a meal. New York strips and rib-eye steaks have a much robust flavor of beef and are also tender. I prefer buying thick steaks that are at least 1-inch thick.
Olive oil, fresh garlic cloves, fresh rosemary, fresh thyme, black pepper, Kosher salt or sea salt.

Ingredients to make pan seared steak with blue cheese

How to Make Steak with Blue Cheese?

Here’s the quick version of how to make this easy recipe for steak with blue cheese butter. Find all of the details on the printable recipe card below.

Prep: Preheat the oven.
Mix Flavored Butter: Add the soft butter, blue cheese, and chopped parsley to a small bowl and mix until completely combined.
Season: Season steaks generously with salt and pepper.
Cook: Heat the olive oil in a large skillet (a cast iron skillet works well), over medium high heat. Sear the steaks on both sides for about 5-6 minutes. Add garlic, thyme, and rosemary and transfer to the oven briefly.
Blue Butter Topping: Remove the skillet from the oven and top the steaks with equal amounts of the blue cheese butter. Place steaks back in the oven to melt the blue cheese butter and to cook the steak to your desired doneness. Check the internal temperature with a meat thermometer.
Rest Meat then Serve: Remove skillet from oven, tent with aluminum foil, and allow to rest before serving

Butter, chopped parsley and blue cheese in a small bowl.

Blue cheese compound butter in a small bowl

Seasoned filet mignon in a cast iron skillet

Golden brown steaks in a skillet with garlic, rosemary and thyme

Steak topped with blue cheese in a skillet

Common Questions About Steak With Blue Cheese Butter

What Meat Goes Well with Blue Cheese?

Individual steaks like filet mignon, ribeye steak, New York strip steak and even sirloin are great beef options when making this dish. Bigger, whole cuts like beef tenderloin and flank steak are perfect when smothered in blue cheese butter!

Why Put Butter on Top of Steak?

Butter adds richness and enhances the flavor of steak. A flavored or compound butter which combines butter with other ingredients is a great way to add lots of flavor

Why Do People Put Blue Cheese on Steak?

The rich flavor of the steak is complemented by the bite of blue cheese making for a sumptuous pairing.

What’s the Best Cheese to Top Steak?

Blue cheese is one of the most popular cheese choices when it comes to steak toppings. Tender and juicy umami-packed beef, combined with the richness, creaminess and bold taste of blue cheese creates pure magic! Mouthwatering delicious steak magic

Closed up view of a pan seared filet mignon topped with blue cheese butter. The butter is melting and you can see some blue cheese crumbles and chopped parsley sitting on a white plate. Next to the filet mignon, sauteed asparagus.

What to Serve With Steak With Blue Cheese Butter?

This succulent steak is the all-star on the dinner plate, but it deserves some side dishes that shine as well. Here are some of our favorite sides:

Make Ahead, Storing, Reheating and Freezing Steak With Blue Cheese Butter

Make Ahead: Prepare the blue cheese butter ahead of time and store it in the refrigerator for 4-5 days.
Storage: Steak is best when eaten right after it is cooked and has had time to rest. Leftover steak will keep 2 days stored in the refrigerator in an airtight container.
Reheating: Reheating leftover steak can be tricky as steak overcooks easily. Place the meat and compound butter in an oven safe container and add a few tablespoons of broth to the bottom of the baking pan (I use chicken broth). Cover with aluminum foil and reheat in a preheated 300ºF oven until warm through You can also warm the steak in the microwave, covered at 60% power in small 30-seconds intervals until warm through.
Freezing: Although its safe to freeze cooked steaks for up to 3 months, the freezer tends to dry up the steak over time, not to mention the added risk of drying up the meat when reheating it.

Steak and blue cheese butter served with asparagus.

Steak and Blue Cheese Tips for Success

Remove the steaks from the fridge 20 to 30 minutes before cooking so the meat is not refrigerator-chilled when cooked.
Pat the steaks dry with paper towels to remove excess moisture and create a perfect sear.
Check the internal meat temperature of the steak with an instant-read thermometer.
Don’t overcook the steak! To ensure the meat is cooked perfectly, remove it from the heat when the internal temperature is 5 to 10 degrees below your desired doneness.
- Steak Temperatures:
  Remove the steaks from the heat when they reach 110°F for rare, 120°F for medium rare, 130°F for medium, 145°F for medium well and 150°F for well done. The internal temperature will rise 5 to 10 degrees while the steak rests.
The cooking time provided in the recipe below is an estimate and will vary depending on the thickness of the steak.