Sirloin with Creamy Blue Cheese

This sirloin steak with creamy onion blue cheese sauce transforms an ordinary dinner into a restaurant-worthy experience without the hefty price tag. The rich, tangy sauce perfectly complements the juicy steak for a meal that feels indulgent yet comes together quickly on busy weeknights.

I first made this recipe for a date night at home when we couldn't justify the expense of a steakhouse. My partner was so impressed they thought I'd secretly ordered takeout from our favorite restaurant. Now it's our special occasion go to that feels luxurious without breaking the bank.

Ingredients

• Sirloin steaks: Choose thick cuts with good marbling for maximum flavor and juiciness
• Butter: Use salted butter to enhance the natural flavors of the beef and create a beautiful crust
• Large onion: Sweet onions like Vidalia work wonderfully here as they caramelize beautifully
• Heavy cream: Provides the luxurious texture in the sauce that coats the steak perfectly
• Worcestershire sauce: Adds depth and umami notes that complement the beef
• Crumbled blue cheese: Select a quality blue cheese like Gorgonzola or Roquefort for the best flavor profile
• Salt and pepper: Fresh cracked pepper makes a noticeable difference in the final flavor

Step-by-Step Instructions

Prepare the Steaks:

Remove steaks from refrigerator 15 30 minutes before cooking to ensure even cooking throughout. While waiting, slice your onion into strips and set aside. Rub 2 tablespoons of butter over both sides of all steaks, then season generously with fresh ground pepper. This butter coating creates a beautiful sear and adds richness.

Grill to Perfection:

Preheat your grill to high heat. Place seasoned steaks on the hot grill and cook approximately 3 4 minutes per side for medium rare doneness or until internal temperature reaches 130°F. Remember that cooking time varies depending on steak thickness and desired doneness. Once cooked, remove steaks and let them rest untouched. This resting period is crucial for juicy results as it allows the juices to redistribute throughout the meat.

Develop Flavor Base:

While steaks are resting, melt remaining butter in a large pan over medium high heat. Add sliced onions and cook until they begin to char slightly, about 8 10 minutes. This caramelization process develops deep flavor compounds that form the foundation of your sauce. The slight char adds complexity that balances the richness of the other ingredients.

Create the Sauce:

Reduce heat to medium low, then add cream and Worcestershire sauce to the caramelized onions. Stir continuously as you bring the mixture to a gentle simmer. Allow the sauce to thicken slightly, about 2 3 minutes, stirring regularly to prevent burning. Watch carefully as cream can quickly reduce too much and become too thick.

Finish with Blue Cheese:

Remove pan from heat and stir in blue cheese crumbles until completely melted and incorporated. Taste the sauce and adjust seasoning with salt and pepper as needed. The sauce should be velvety smooth with small chunks of onion providing textural contrast. Slice the rested sirloin and serve with generous spoonfuls of the blue cheese sauce over top.

Pin it

The blue cheese is truly the star of this dish. I spent years thinking I disliked blue cheese until I tried it melted into a warm cream sauce. The sharp tangy notes mellow significantly when heated, creating a complex flavor that even blue cheese skeptics enjoy. My father in law who claimed to hate blue cheese requested seconds and even asked for the recipe.

Temperature Guide for Steaks

Understanding how to cook your steak to your preferred doneness makes all the difference in this recipe. For rare steaks, aim for an internal temperature of 125°F and a cool red center. Medium rare steaks should reach 135°F with a warm red center. If you prefer medium doneness, cook to 145°F for a warm pink center. Medium well steaks need to reach 150°F with a slightly pink center, while well done steaks should hit 160°F with little to no pink. Always use a meat thermometer for precision as appearance can be deceiving.

Sauce Variations

This versatile sauce recipe can be customized to suit different preferences. For those who find blue cheese too strong, substitute half the blue cheese with goat cheese for a milder yet creamy alternative. If you prefer a touch of sweetness, add a tablespoon of balsamic glaze to the sauce when adding the cream. For heat lovers, incorporate a teaspoon of cracked black pepper or half a teaspoon of red pepper flakes when cooking the onions. Herbs like fresh thyme or rosemary can be added during the final stages for an aromatic twist.

Perfect Pairings

The rich, bold flavors of this steak with blue cheese sauce call for thoughtful accompaniments. A simple arugula salad dressed with lemon juice and olive oil provides a peppery, fresh contrast to the richness of the dish. Roasted fingerling potatoes seasoned with rosemary complement the flavors while soaking up extra sauce. For wine pairings, choose a full bodied red like Cabernet Sauvignon or Malbec to stand up to the bold flavors. The tannins in these wines cut through the richness of the sauce while enhancing the beef flavors.

Pin it

This decadent steak dish proves that restaurant quality meals can be easily recreated at home with just a bit of know how and quality ingredients.

Frequently Asked Questions

→ What temperature should I cook the sirloin to?

For medium-rare sirloin (recommended), cook to an internal temperature of 130°F (54°C). For medium, aim for 140°F (60°C), and for medium-well, 150°F (66°C). Always allow steaks to rest after cooking, as the temperature will rise slightly during resting.

→ Can I substitute the blue cheese with another cheese?

Yes, you can substitute blue cheese with gorgonzola for a similar flavor profile or try goat cheese for a milder, tangy alternative. Gruyère or strong cheddar would also work but will create a different flavor profile without the distinctive blue cheese tang.

→ Why is it important to let the steaks rest before slicing?

Resting allows the juices to redistribute throughout the meat. If you cut into the steak immediately after cooking, those flavorful juices will flow out onto your plate instead of remaining in the meat, resulting in a drier, less flavorful steak.

→ Can I make the sauce ahead of time?

You can make the sauce up to 24 hours ahead and refrigerate it. Reheat gently over low heat, stirring frequently. You may need to add a splash of cream if the sauce has thickened too much during storage. The blue cheese flavor will intensify over time.

→ What can I serve with this sirloin dish?

This rich sirloin pairs beautifully with simple sides like roasted asparagus, a fresh green salad, or garlic mashed potatoes. For a complete meal, consider adding crusty bread to soak up the extra sauce or a side of roasted mushrooms for an additional earthy element.

→ What cut of beef can I substitute for sirloin?

If sirloin isn't available, you can substitute ribeye, strip steak (New York strip), or tenderloin (filet mignon). Each has a different fat content and texture, but all work well with the creamy blue cheese sauce. Adjust cooking times based on thickness and preferred doneness.