Cooking Time: 20-25 minutes Serves: 2 people
You will need:
Special Equipment:
- Skillet
- Mixing bowl
Ingredients:
For the Steaks:
- A pack of 2 striploin steaks from Moomoo's
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 whole cloves of garlic
- Salt and pepper
For the Blue Cheese Sauce:
- 1/3 cup beef or chicken broth
- 250 ml cream
- 3 tablespoons Roquefort cheese (or any blue cheese)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons crushed walnuts
- Salt and pepper
Recipe Instructions
Preparing the Steak:
- Preheat Your Pan: Heat a skillet over medium-high heat. You want a pan that retains heat well for a nice sear on the steaks.
- Season the Steak: Season both sides of the striploin steaks generously with salt and pepper.
-
Cook the Steak:
- Add the olive oil to the pan, allowing it to get hot.
- Place the steaks in the pan along with the whole cloves of garlic and the butter. Cook the steaks for about 4-5 minutes on each side for medium-rare, or adjust the timing to your preferred level of doneness.
- Baste the steaks with the butter and garlic in the pan as they cook to infuse them with additional flavor.
- Once done, remove the steaks from the pan and let them rest for about 5 minutes. This helps redistribute the juices throughout the meat.
Making the Blue Cheese Sauce:
- Use the Same Pan: After removing the steaks, use the same pan to make the sauce. The residue from cooking the steaks will add depth to the sauce.
- Combine Ingredients: Add the beef or chicken broth to the pan and let it simmer for a minute, scraping up any bits stuck to the pan.
- Add Cream and Cheese: Pour in the cream and add the Roquefort cheese. Stir until the cheese has melted and the sauce has begun to thicken.
- Seasoning and Walnuts: Stir in the Worcestershire sauce, then add the crushed walnuts. Season with salt and pepper to taste. Let the sauce simmer until it reaches your desired consistency.
- Serve: Spoon the blue cheese sauce over the rested steaks.
Recipe Video
Enjoy the recipe reel by Sara El Refaie!
