Blue Cheese Crusted Steak
I still remember the day Matt and I bought our cast iron pan. Of course I do, it’s a food-related memory! We were in our very first apartment right out of college and Matt had seen someone online make steak in a cast iron pan. They seared it on the stove-top then finished it off in the oven resulting in a charred outside and juicy, tender inside.
When Matt gets convinced he wants to make something it usually happens right away, much unlike my years and years worth of recipes piled up, so we walked to the nearest hardware store and bought the cast iron pan. Thankfully we didn’t have to walk far because this thing is heavy! Matt cooked us up some steaks and they were pure perfection. All these years later we’ve gotten a little fancier with our cooking and now prefer to sous vide our steaks, but this recent recipe had me go back to our cast iron steak roots.
This recipe came from my favorite little cookbook, “Cook This, Not That!” and was one we hadn’t tried before. It’s incredibly simple: steak is cooked then topped with a panko breadcrumb and blue cheese mixture that gets crispy and bubbly in the oven.
We already know blue cheese and steak is a winning combination from my Grilled Steak with Creamy Gorgonzola Sauce recipe and the crunch from the breadcrumbs adds great texture and flavor. Matt and I gobbled this down for dinner and even had the leftovers the next day for lunch – we couldn’t wait for dinner. I told you we’ve been living the good life with our meals!
I have a delicious salad side that made a great meal alongside this steak and I’ll share it with you all later this week. In the meantime, enjoy this recipe and the rest of your Monday!
- ½ cup panko breadcrumbs
- ¼ cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon Italian seasoning
- 1 tablespoon olive oil
- 4 sirloin or tenderloin steaks (4-6 ounces each)
- Salt and pepper
- Preheat oven to 450 degrees.
- In a small bowl, combine the panko, blue cheese, parsley and Italian seasoning. Set aside.
- In a large cast iron pan or oven safe pan (see note) heat the oil over medium-high heat. Season the steaks all over with salt and pepper then sear the meat for 2 minutes on each side. Remove the steaks from the heat and top with the panko mixture. Transfer the steaks to the oven to finish cooking, about 6 minutes. For medium, the internal temperature should be 140 degrees F. Let rest for at least 5 minutes before serving.
Recipe from Cook This, Not That!.
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07.22.19 @ 10:28 pm
we’re not really steak eaters but i do love panko and blue cheese. sounds like a winner. cheers sherry
07.31.19 @ 11:29 am
Thanks, Sherry!
07.23.19 @ 8:00 am
Love this. I like that you included bread crumbs. Makes more sense!
07.31.19 @ 11:30 am
Thank you, Mimi!
07.23.19 @ 8:39 pm
Hi Lauren!
I made your broccoli, grape, and pecan pasta salad and it was lovely. The people who declined to taste it missed out. I believe that they are just used to a savory pasta salad. The ones who WERE adventurous totally loved it. I “may” have put more bacon in it than called for but I believe that there is no such thing as too much bacon.
Tonight I had a sirloin steak that I needed to cook as it had been languishing in my frig for a few days. Your recipe was quite timely so I decided to make it. Mine turned out good, but not as good as I thought it would. I think in my case the breadcrumb topping could have used a bit of oil mixed in to make the topping more crispy-crunchy. Maybe my blue cheese did not mix as well with the crumb to achieve this. I did like making a steak this way. A week ago I tried doing it all stovetop and it was charred on the outside and raw on the inside. So big plus thanks to you I will now be putting my cast iron pan in oven to finish cooking meat, AND my pan is finally non stick enough and well seasoned! I took pains to season it numerous times following you tube tutorials but wasn’t pleased with the results until now!
Beverly
07.31.19 @ 11:36 am
Hi Beverly! I’m so happy to hear you loved the broccoli, grape and pecan pasta salad!! You are totally right – there is no such thing as too much bacon!
If you want your breadcrumbs extra crunchy next time I think you have a great idea there with the oil. You could lightly toast them in a skillet with some olive oil before using them in the recipe. Or you could use crushed up croutons leaving them a little chunky instead of the panko; I love doing that sometimes for some added crunch and flavor (especially when I use the Trader Joe’s garlic croutons!). That’s awesome you have a new way to cook steak AND your pan is finally well seasoned! Win-win! Thanks for commenting