A crisp, golden crust studded with tangy blue cheese, sautéed red onion, and crunchy panko transforms a simple New York strip into an elegant, restaurant-worthy dish. This blue cheese crusted steak is seared in a skillet and finished in a hot oven for a rich, flavorful result.
Why this recipe works
This method builds a savory, creamy topping that complements the beef without overpowering it. A quick stovetop sear locks in juices and develops a caramelized crust, then a brief time in a very hot oven melts the blue cheese and crisps the panko for texture and depth. It’s an easy technique that yields steakhouse-quality flavor at home.
Ingredients you will need
Full measurements and a printable recipe are available in the recipe card below. The ingredient list is straightforward and easy to adapt if you prefer a different cut of beef.
Ingredient info and substitution suggestions
BEEF – New York strip is recommended for its balance of flavor and tenderness, but ribeye or filet mignon also work very well with this crust. Choose steaks about 1 to 1½ inches thick for best results.
How to make blue cheese crusted steak
These step-by-step instructions will guide you through the process. A printable recipe card with exact measurements is available further down the page.
- Preheat the oven to 500°F.
- Trim excess fat from the steaks, leaving a little for flavor, and set the steaks aside.
- In a small bowl, combine half of the olive oil with garlic salt and black pepper.
- Rub that mixture evenly over both steaks.
- Heat the remaining olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the diced red onion and sauté 1–2 minutes to soften.
- Add liquid smoke and Worcestershire sauce, bring to a boil, and cook briefly until the liquid reduces. Transfer the mixture to a large mixing bowl.
- To that bowl add crumbled blue cheese, panko breadcrumbs, and the very softened butter.
- Gently combine the ingredients by hand until the mixture forms a cohesive topping.
- Heat the remaining oil in the skillet over high heat until shimmering. Sear the steaks on both sides about 3–4 minutes per side, until well-browned.
- Remove the skillet from the heat and generously top each steak with the blue cheese mixture. You may have some topping left over.
- Place the skillet in the preheated oven and bake for 5 minutes. Then switch the oven to broil and broil 1 minute to brown and crisp the crust.
- Carefully remove the skillet and transfer the steaks to a cutting board. Tent loosely with foil and rest 5–10 minutes before slicing.
- Serve with any remaining blue cheese mixture if desired. Tip: transfer the steaks off the hot skillet right away so they don’t continue cooking and overcook past your target doneness.
Frequently asked questions & expert tips
Yes. Ribeye and filet mignon both pair beautifully with a blue cheese crust. Aim for 130–135°F for medium-rare or 140–145°F for medium when checking doneness with a meat thermometer.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place steaks on a baking sheet, cover with foil, and warm in a 250°F oven for 20–25 minutes until heated through.
Serving suggestions
This steak pairs well with roasted or sautéed asparagus, glazed carrots, green beans, creamy mashed potatoes, or a crisp tossed salad. A simple vegetable side and a glass of red wine make a complete, satisfying meal.
More related recipes
- Flat Iron Steak
- Cast Iron Ribeye
- Smoked Ribeye Steak
- Bacon Wrapped Filet Mignon
- Steak and Potatoes
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Blue Cheese Crusted Steak
Ingredients
- 2 pounds New York strip steaks (about 2 steaks)
- 3 Tablespoons olive oil, divided
- ½ cup diced red onion
- 1 Tablespoon liquid smoke
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 cup crumbled blue cheese
- ½ cup panko breadcrumbs
- 2 Tablespoons unsalted butter, very softened
Things you’ll need
- Large heavy-bottomed, oven-safe skillet
- Vinyl or disposable gloves (optional, for mixing the topping)
Before you begin
- New York strip is the suggested cut, but ribeye or filet mignon are great alternatives.
- Oven time shown yields medium doneness; for medium-rare, reduce oven time by a few minutes.
Instructions
- Preheat oven to 500°F.
- Trim excess fat from the steaks, leaving some for flavor.
- Combine half the olive oil with garlic salt and black pepper in a small bowl.
- Rub the mixture over the steaks.
- Heat remaining olive oil in a skillet over medium-high heat and sauté the red onion 1–2 minutes.
- Add liquid smoke and Worcestershire sauce and reduce briefly, then transfer to a mixing bowl.
- Add blue cheese, panko, and softened butter to the bowl and combine gently.
- Sear steaks in the hot skillet 3–4 minutes per side until well-browned.
- Remove from heat, top steaks with the blue cheese mixture, and place the skillet in the oven for 5 minutes. Broil 1 minute to crisp the crust.
- Transfer steaks to a cutting board, tent with foil, and rest 5–10 minutes before serving.
Expert tips & FAQs
- Leftovers keep in an airtight container in the refrigerator up to 4 days. Reheat covered at 250°F until warmed through, about 20–25 minutes.
Nutrition
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Calories: 812
Recipes are tested with conventional ranges; oven temperatures and performance vary. An oven thermometer helps ensure accurate baking temperatures. Adjust times as needed for alternative appliances.