The Ultimate Steak Upgrade: Blue Cheese Pan Sauce
I’ll admit it—I’ve NEVER been a fan of blue cheese. Its sharp, tangy flavor has always been a little too bold for me. But last summer, my sister-in-law (Annie) made a blue cheese pan sauce that she drizzled over perfectly seared Ribeye steaks, and it was INCREDIBLE.
Now, it’s the dead of winter—recently with those brutally cold Wisconsin nights where the wind howls, and it feels like the chill has settled into your bones. It’s the kind of cold that makes you crave something rich and comforting, something that feels like a reward for just surviving the day. That blue cheese pan sauce has been on my mind, and I knew it was exactly what we needed to bring some extra joy to our table.
It was creamy, rich, and balanced—nothing like the overpowering blue cheese flavors I have avoided all these years. The secret? She made the sauce right in the same pan she used to sear the steaks, letting all those flavorful pan juices melt into the sauce. It transformed into something magical—a silky, savory sauce that perfectly complimented the beef.
I decided it was time to recreate it. Certainly, it would next level any steak, but this blue cheese pan sauce is the perfect way to elevate the often-overlooked (and budget friendly) sirloin steak into something truly special. It’s simple, indulgent, and ideal for a cozy night in or when you want to impress guests without a lot of fuss.
And honestly? I swear I could eat this sauce by the spoonful. But if you're feeling more refined, it would also be incredible drizzled over roasted vegetables, baked potatoes, or even as a dip for crusty bread. It's THAT good.
Blue Cheese Pan Sauce for Sirloin (or any) Steak
Ingredients:
2 sirloin steaks (about 1 inch thick)
Salt and freshly ground black pepper
2 tbsp olive oil or butter
2 cloves garlic, smashed
1/2 cup heavy cream
1/3 cup crumbled blue cheese
1 tsp Worcestershire sauce
Instructions:
Sear the Steaks:Â Season the sirloin steaks with salt and pepper. Heat olive oil or butter in a skillet over medium-high heat. Sear the steaks for about 4-5 minutes per side for medium-rare, adjusting for your preferred doneness. Remove the steaks from the pan and let them rest.
Make the Sauce: Reduce the heat to medium. In the same pan, add the garlic and sauté for about a minute. Pour in the heavy cream, scraping up the browned bits from the pan. Stir in the crumbled blue cheese and Worcestershire sauce. Let it simmer until the sauce thickens slightly and the cheese melts into a creamy texture.
Serve:Â Slice the rested steak and spoon the warm blue cheese sauce over the top. Garnish with fresh parsley if desired.
This sauce is rich and velvety, with just the tiniest amount of blue cheese tang—not too strong, just perfect. Even if you're like me and usually shy away from blue cheese, give this a try. I know it will change your mind.
Stay warm and enjoy every bite!
-Megan