The Perfect Blue Cheese Smothered Steaks (Valentines Day!?) Recipe

Last year The Hubby had to work late for Valentine’s Day, so the kids and I surprised him at work with a steak dinner. And the only way I pulled this off was with the help of one of my dear friends who is a whiz in the kitchen. Because usually, the steak cooking is left to The Hubby.

These turned out SO well that I would like to make them again this year and since a few of you asked how it was prepared, I decided to share that with you today after picking the brain of my pal once again.

The following directions are what worked for the steaks pictured below. You may need to adjust cooking time based on thickness and size of your steaks.


Steaks (Your choice of cut and thickness) (We go for thick Ribeyes)

Meat Tenderizer

Fresh ground pepper

Olive oil

1 TBSP butter

1/2 cup blue cheese crumbles

2 TBSP heavy cream



A couple hours before serving, sprinkle each side of the steaks with meat tenderizer. If you don’t know what this is, you are not alone. I had no idea, either. It looks like this.

Rub with a little Olive Oil and fresh ground pepper as well and then wait.

When ready, preheat your oven to 500*

Then, heat your cast iron skillet on the stove on high heat with a little olive oil. Sear each side of the steaks for 1-2 minutes and then place in the oven for appx. 3-4 minutes on each side (time varies based on how well done you like your steak, check cooking temp chart below.) (We like ours medium rare)

Make sure you’re wearing an oven mitt! Made that mistake last year…

Check the temperature of the steaks using a meat thermometer and when it is 5-10 degrees BELOW the temperature you would like it, pull it out and remove from pan as it will continue to cook before cut.

Top with a slab of butter and let that melt.

Meanwhile, in a small pot or saucepan melt 1/2 cup of blue cheese crumbles with 2 tablespoons of heavy cream (add more if you’d like the sauce thinner) on low heat until you get a thick sauce. Place desired amount over steaks.



Cooking Temperatures

  • 120° F (48.8° C) = Rare
  • 130° F (54.4° C) = Medium rare
  • 140° F (60° C) = Medium
  • 150° F (65.5° C) = Medium well
  • 160° F (71.1° C) = Well done


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