Blue Cheese Crusted Steak with Balsamic Shallots Recipe
This Blue Cheese Crusted Steak with Balsamic Shallots recipe elevates a classic New York Strip steak by adding a savory, tangy blue cheese crust enriched with caramelized shallots and fresh herbs. The steaks are seared to perfection on the stovetop and then finished in a hot oven, creating a beautifully melted, golden cheese topping that enhances the tender, medium-rare center of the steak. A perfect entrée for steak lovers seeking bold flavors and an elegant presentation.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 60 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Steak and Seasoning
- 2 New York Strip Steaks, about 12 ounces each and 1-1/2 inches thick (or your favorite steak cut)
- Kosher salt, to taste
- Freshly-ground black pepper, to taste
Blue Cheese Crust
- 1 tablespoon unsalted butter
- 2-3 shallots, sliced into 1/4-inch thick rounds (about 1 cup shallots)
- 1 tablespoon balsamic vinegar
- ⅓ cup panko breadcrumbs
- ½ teaspoon vegetable oil
- 3 ounces crumbled blue cheese (about 3/4 cup)
- 1 tablespoon chopped Italian parsley
- 2 teaspoons chopped fresh thyme leaves
Cooking Oil
- 1-2 tablespoons vegetable oil, divided
Instructions
- Season the Steaks: About 30 minutes before cooking, season the steaks generously on both sides with kosher salt and freshly-ground black pepper. Allow them to stand at room temperature which helps in even cooking.
- Caramelize the Shallots: Melt the butter in a small skillet over medium-high heat. Add the sliced shallots with a pinch of salt and pepper, cooking until they start to soften, approximately 3 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the shallots are fully softened and caramelized, about 15 minutes more.
- Deglaze the Shallots: Pour the balsamic vinegar into the skillet, scraping up any browned bits from the bottom. Stir and cook until the vinegar evaporates completely, about 1 to 2 minutes. Remove from heat and let the mixture cool slightly.
- Prepare the Blue Cheese Crust: In a bowl, combine the panko breadcrumbs, crumbled blue cheese (leaving some chunks intact), chopped Italian parsley, chopped fresh thyme leaves, ½ teaspoon vegetable oil, and the cooled caramelized shallots. Mix gently to combine all ingredients evenly.
- Preheat the Oven: Set your oven to 500°F to prepare for finishing the steak with the crust.
- Sear the Steaks: Heat 1-2 tablespoons of vegetable oil in a 12-inch oven-safe skillet over high heat until wisps of smoke appear. Add the steaks and sear for 3 to 4 minutes on each side until they reach an internal temperature of about 120°F for medium-rare.
- Add the Blue Cheese Crust: Top each seared steak with half of the blue cheese mixture, pressing it gently to adhere and compact the topping for a clean slice.
- Bake the Steaks: Transfer the skillet to the preheated oven and bake for 4 to 5 minutes. The crust should melt and turn golden while the steaks finish cooking to an internal temperature between 128-130°F, a perfect medium-rare.
- Rest and Serve: Remove the skillet from the oven and let the steaks rest on a cutting board for 5 minutes to allow juices to redistribute. Slice and serve immediately for best flavor and texture.
Notes
- Cooking times will vary depending on the cut and thickness of the steaks, as well as your desired doneness.
- You can also grill, broil, or sous vide the steaks. For any method, add the blue cheese crust and transfer to the oven when the steaks are nearly at your desired doneness to finish cooking and melt the topping.
- If the steaks are already close to finished cooking before applying the crust, broil the crusted steaks for 2 minutes instead of baking to quickly brown and melt the cheese—but watch closely to avoid burning.
- This recipe makes enough blue cheese crust for two large strip steaks. For smaller cuts like filet mignon, the crust quantity will be enough for up to 4 steaks.
