Steak with blue cheese sauce

Serves: 4 Prepare & Cook:


  • 4 SpinneysFOOD ribeye steaks, at least 4cm thick
  • 2 tbsp groundnut oil
  • 2 tbsp butter
  • 4 sprigs thyme
  • 2 garlic cloves, sliced
  • 1 onion, peeled
  • 250ml double cream
  • 140g blue cheese such as Stilton, Roquefort or Gorgonzola, crumbled


  • Remove the steaks from the fridge at least 30 minutes before you start cooking. Pat dry with kitchen paper and season generously with sea salt and black pepper.
  • Place a frying pan over a medium-high heat. Add 1 tbsp oil and when you can feel a strong heat rising from the pan, add the steaks (you may need to do this in batches).
  • Cook the steaks for 1½ minutes on each side, until nicely browned. Lower the heat slightly, add the butter, thyme and garlic to the pan and baste the steaks. Continue to cook for 2–3 minutes on each side for medium-rare, then remove and put on a wire rack in a warm place to rest for 8–10 minutes while you prepare the sauce.
  • Slice the onion thinly. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the onion and sauté gently for 4–6 minutes, until slightly coloured.
  • Pour in the cream and heat through. Stir in the cheese and heat gently until melted.
  • Serve the steak with the garlic and thyme and the sauce on the side.

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