Sauces
Blue Cheese Sauce
A quick creamy blue cheese sauce for steak: shallot, a splash of white wine, double cream and Stilton (or Gorgonzola, Roquefort or Maytag Blue), ready in 8 minutes.
- Serves 4
- Prep 5 min
- Cook 8 min
- British
Method
Melt the butter in a small pan (or the steak pan, once the steaks are resting) over a medium heat. Add the shallot and cook gently for 3 minutes until soft.
Pour in the wine and let it bubble until almost gone, scraping the pan.
Add the cream, bring to a simmer and cook for 2 minutes until slightly thickened.
Turn the heat right down and stir in the cheese until it has just melted; do not let it boil, or it may turn grainy. Season with pepper (the cheese is salty, so taste before adding salt), scatter over the chives and serve straight away.
Tip: tap a step to tick it off as you cook.
Serve with: Perfect Steak
- Perfect Steak: cuts and cooking guide
- Sirloin Steak (US: New York Strip Steak)
- Rump Steak (US: Top Sirloin Steak)
- Fillet Steak (US: Filet Mignon)
- T-bone Steak (US: T-bone or Porterhouse)
- Rib-eye Steak (US: Ribeye Steak)
More sauces for steak: Peppercorn Sauce, Béarnaise, Diane Sauce, Chimichurri, Steakhouse Sauce, Blue Cheese Sauce, Horseradish Cream, Garlic and Herb Butter, Maître d’Hôtel Butter.
Chef’s notes
- Stilton gives the strongest flavour; Gorgonzola dolce is milder and creamier.
- For a blue cheese butter instead, beat 50 g crumbled blue cheese into 100 g soft butter with a little pepper, roll in baking paper and chill.
About this dish
Stilton can only be made in Derbyshire, Leicestershire and Nottinghamshire, and has been a protected (PDO) name since 1996 (GOV.UK protected food names register). In the US, blue cheese on steak is a steakhouse favourite, whether as a sauce, a butter or crumbled over a ribeye.
How this recipe was developed
A simple composite of the steakhouse and British pub versions, written in our own words.
- Reduce the wine first. it cuts the richness of the cream and cheese.
- Cheese off the boil. blue cheese splits if boiled.
Sources we compared (ratings as shown on each site on 1 November 2026):
This is an original Cookeryonline recipe written in our own words. Ingredient choices and techniques are credited above; no source text has been copied.