Steak With Blue Cheese Mushroom Sauce Recipe

ByJames Level

Indulging is a bit of an understatement when it comes to pairing the perfectly cooked, ribeye steak with a rich, blue cheese mushroom sauce. And what I truly love about this dish is that the robust flavor of the ribeye holds up against the bold flavors of the sauce.

And I’m not just saying that because I made it. Worcestershire sauce isn’t just something to worry about if you have a mossy fridge and a steak to fortify.

Pour a dollop into this bisque-like blend for an added pop of flavor that also and most enigmatically adds a bit of “beefiness” to the sauce without making it taste like beef. Bay leaves, a little uplift in pitch, and the addition of a meat sauce to the sauce give the sauce a sauce-y sauce-ness while keeping the ribeye the star.

This dish begins with the ribeye steaks themselves, which I season generously with salt and freshly ground black pepper. This is the most fundamental of flavor combinations, one that I never tire of and that makes my cooking feel more like “me.” As for the steaks, they are seared in a combination of olive oil and unsalted butter, enhanced with lots of garlic.

This is not the moment for foisting any sort of mushroom powder or other unctuous plant base onto the steak; this is a moment for the ribeye to be a ribeye.

Ingredients photo for Steak With Blue Cheese Mushroom Sauce Recipe

Ingredients

Ingredients photo for Steak With Blue Cheese Mushroom Sauce Recipe

Ribeye Steaks:
A cut that is high in protein and healthful fats; a strong, tasty piece of meat.

Olive Oil:
Fats that are healthy for the heart; contribute a tasty, smooth richness.

Mushrooms:
Delivers earthy, umami goodness; low-calorie, fiber-rich.

Garlic:
Enhances the immune system; provides fragrant, savory flavor.

Blue Cheese:
With a bold flavor and a creamy texture, this dish offers both calcium and protein.

Ingredient Quantities

  • 2 ribeye steaks, about 1-inch thick

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 8 ounces cremini or button mushrooms, sliced

  • 2 cloves garlic, minced

  • 1/2 cup heavy cream

  • 1/4 cup crumbled blue cheese

  • 1 tablespoon fresh parsley, chopped

  • 1 teaspoon Worcestershire sauce

Instructions

1. Generously apply salt and freshly ground black pepper to both sides of the ribeye steaks. Allow the steaks to come to room temperature for about 15 minutes.

2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When the oil is hot, add the steaks and sear them for about 3-4 minutes on each side until they reach your desired doneness. Remove the steaks from the skillet and let them rest.

3. In the same skillet, decrease the heat to medium and put in the rest of the 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Let the butter melt.

4. Once the mushrooms are sliced, they need to be added to the skillet. Then you must stir them occasionally and cook until they are softened and have turned a nice brown color, which should take about 5 to 7 minutes.

5. Add the minced garlic and sauté for about 1 minute, until it gives off a wonderful aroma.

6. Add the heavy cream and heat the mixture to a slow simmer. Allow it to bubble gently for 2-3 minutes, stirring with greater frequency, to pick up the thickening agent as it dissolves, until the sauce has thickened just enough to coat the spoon.

7. Stir the crumbled blue cheese into the mushroom sauce and watch as it melts into the mixture and creates a smooth, cheesy sauce.

8. Add the chopped parsley and Worcestershire sauce, and adjust the seasoning with more salt and pepper if needed.

9. Place the steaks back into the skillet and use a spoon to drizzle the sauce over the top. Let the beef sit for 1-2 minutes on the heat just long enough to warm them back through.

10. Serve the steaks topped with the blue cheese mushroom sauce. Spoon it on there generously. You could serve it on the side, but why would you when it just looks so good right on top? Finish it off with some extra parsley.

Equipment Needed

1. Large skillet
2. Tongs
3. Spoon
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup

FAQ

  • Can I use a different cut of steak?Indeed, it is possible to replace ribeye with alternative cuts such as New York strip or filet mignon; however, the duration of cooking may be different.

  • What if I don’t like blue cheese?If blue cheese isn’t to your taste, you can replace it with gorgonzola or even leave it out entirely.

  • Can I use different mushrooms?Of course, shiitake or portobello mushrooms serve as excellent substitutes for cremini or button mushrooms.

  • How do I know when the steak is cooked to my liking?Check with a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

  • Can this sauce be made in advance?You can prepare it a few hours ahead of time and rewarm it gently before serving, but it’s really best served fresh.

  • What should I serve with this dish?This steak goes nicely with roasted vegetables, mashed potatoes, or a fresh salad.

  • How do I store leftovers?Store in a vacuum-sealed bag in the refrigerator for up to 3 days. Reheat in a water bath to avoid overcooking the steak.

Substitutions and Variations

Two ribeye steaks that are each approximately 1 inch thick.
New York strip steaks or filet mignon can be used instead of sirloin steak, and when substituted, the thickness should be kept at 1 inch to ensure similar cooking times.
Freshly ground black pepper and salt, to taste
Use garlic salt and crushed pink peppercorns for a unique flavor profile.
Two tablespoons of olive oil.
Use avocado oil or grapeseed oil, which have similar cooking characteristics, as a replacement.
Cremini or button mushrooms, sliced—8 ounces
For a more intense flavor, substitute shiitake mushrooms or portobello mushrooms.
1/4 cup blue cheese, crumbled
Gorgonzola cheese or feta can be used for a different twist.