Cast Iron Strip Steak with Danish Blue Cheese

Why You’ll Love This Recipe

When I want a steak dinner that feels special but doesn’t take much effort, I reach for my cast iron skillet. It gives you a deep, mahogany crust that’s hard to achieve any other way, and a spoonful of Danish blue cheese on top turns into a salty, creamy sauce as it melts. Here’s why I think you’ll love it:

• Restaurant-quality crust. Cast iron holds heat beautifully for a perfect sear.
• Bold, creamy topping. Danish blue is mild and buttery compared to other blues, so it pairs well with beef without overpowering it.
• Quick and simple. Just a handful of ingredients and about 25 minutes.
• Pan sauce included. The browned bits and butter in the skillet become a quick finishing drizzle.

Ingredients

For the steaks:

• 2 boneless strip steaks (New York strip), 1¼ to 1½ inches thick (about 12 oz / 340 g each)
• 1½ tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp avocado oil or other high-heat oil
• 2 tbsp butter
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme (or 1 sprig rosemary)

For the blue cheese topping:

• 3 oz (85 g) Danish blue cheese, crumbled and at room temperature
• 1 tbsp softened butter
• 1 tsp finely chopped fresh chives or parsley
• Freshly ground black pepper

For the quick pan sauce (optional):

• 2 tbsp beef broth or dry red wine
• 1 tsp Worcestershire sauce

For serving:

• Roasted potatoes or crispy fries
• Sautéed spinach, green beans, or a peppery arugula salad

Directions

1. Temper the steaks. Take the steaks out of the fridge 30 to 45 minutes before cooking so they cook evenly.
2. Mix the topping. In a small bowl, mash the blue cheese with the softened butter, chives, and a few grinds of pepper until it forms a chunky paste. Set aside.
3. Season. Pat the steaks very dry with paper towels, then season generously on both sides with salt and pepper. Dry meat is the secret to a great crust.
4. Heat the skillet. Place a large cast iron skillet over medium-high heat for 5 minutes, until very hot. Add the oil and swirl to coat. It should shimmer and just begin to smoke.
5. Sear. Lay the steaks in the pan away from you. Cook for 3 to 4 minutes without moving them, until a deep brown crust forms. Flip and cook another 3 minutes.
6. Baste. Reduce the heat to medium. Add the butter, garlic, and thyme. Tilt the pan and spoon the foaming butter over the steaks for 1 minute, until an instant-read thermometer reads 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
7. Top with cheese. Spoon the blue cheese mixture onto the steaks during the last 30 seconds so it softens and begins to melt.
8. Rest. Transfer the steaks to a cutting board and let them rest for 5 to 8 minutes. The temperature will rise about 5°F as they sit.
9. Make the pan sauce. If you like, pour off excess fat, then add the broth and Worcestershire to the hot skillet and scrape up the browned bits. Simmer for 1 minute.
10. Serve. Slice the steaks against the grain, drizzle with the pan sauce, and serve right away.

Servings and Timing

• Servings: 2 generous servings (or 3 to 4 if sliced and shared)
• Prep time: 10 minutes (plus 30 to 45 minutes to temper the steaks)
• Cook time: 10 to 12 minutes
• Rest time: 5 to 8 minutes
• Total time: about 25 minutes of active time, or about 1 hour 10 minutes with tempering

Variations

• Broiled blue cheese: Place the topped steaks under the broiler for 1 minute for a bubbly, lightly browned finish.
• Blue cheese cream sauce: Stir 3 tablespoons of heavy cream and 2 tablespoons of blue cheese into the pan sauce for a creamy drizzle.
• Peppercorn crust: Press coarsely crushed black peppercorns into the steaks before searing.
• Balsamic onions: Top with caramelized onions cooked down with a splash of balsamic vinegar.
• Walnut crunch: Sprinkle with chopped toasted walnuts for texture.
• Other cuts: Use ribeye or sirloin, adjusting the cooking time for thickness.

Storage/Reheating

• Refrigerator: Store leftover steak in an airtight container for up to 3 days. Keep any extra blue cheese butter separate in a sealed container for up to 5 days.
• Freezer: I don’t recommend freezing cooked steak, since it tends to turn dry. The blue cheese butter, however, freezes well for up to 2 months.
• Reheating: Warm slices gently in a skillet over low heat with a small pat of butter, just until heated through. I avoid the microwave, since it can make steak tough.
• Leftover idea: I love cold slices on a salad with extra crumbled blue cheese and a light vinaigrette.

FAQs

What makes Danish blue cheese different from other blues?
It’s creamy, salty, and sharp, but generally milder and softer than Roquefort or Stilton. I like it here because it melts beautifully and complements the beef instead of dominating it.

Can I use a different blue cheese?
Yes. Gorgonzola dolce is a good, creamy swap, and Stilton or Roquefort work if you prefer a stronger flavor. I’d use a little less of those.

Why is my steak not getting a good crust?
Usually the pan isn’t hot enough or the steak is damp. Preheat the skillet thoroughly, pat the meat very dry, and avoid overcrowding the pan.

Will my kitchen get smoky?
Probably a little. I turn on the vent fan, open a window, and use a high-heat oil like avocado oil to keep it manageable.

Should I finish the steak in the oven?
For steaks about 1½ inches thick, I like to sear them on the stovetop and then finish for 3 to 5 minutes in a 400°F (200°C) oven if they need more time.

How do I slice a strip steak?
I cut against the grain into ½-inch slices, which gives the most tender bites.

Conclusion

Cast Iron Strip Steak with Danish Blue Cheese is the sort of dinner I make when I want something indulgent without a lot of work. A screaming-hot skillet builds the crust, and the blue cheese melts into a tangy, creamy finish that makes every bite memorable. I hope it becomes a favorite at your table, too. If you make it, I’d love to hear how it turned out!

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This cast iron strip steak is seared in a screaming-hot skillet for a deep, crackly crust and a juicy, tender center, then basted with garlic butter and thyme. A spoonful of creamy, tangy Danish blue cheese melts over the top for a bold, steakhouse-style finish. It’s an easy, elegant dinner ready in about 25 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 28 minutes
• Yield: undefined
• Category: undefined
• Method: Pan-Seared
• Cuisine: American

Ingredients

• 2 New York strip steaks, 1 1/4 to 1 1/2 inches thick, about 12 oz (340 g) each
• 1 1/2 teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper
• 1 tablespoon avocado oil or other high-heat oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, smashed
• 4 sprigs fresh thyme
• 1/2 cup (60 g) Danish blue cheese (such as Danablu), crumbled
• 1 tablespoon heavy cream or softened butter, to soften the cheese (optional)
• 1 tablespoon chopped fresh chives or parsley, for garnish
• Freshly cracked black pepper, for serving

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Instructions

1. Take the steaks out of the refrigerator 30 to 45 minutes before cooking. Pat them very dry with paper towels and season both sides and the edges with the salt and pepper.
2. Place a 12-inch cast iron skillet over high heat for 5 minutes, until it is very hot and just starting to smoke lightly.
3. Add the oil and swirl to coat. Carefully lay the steaks in the skillet, away from you, and press down gently for even contact.
4. Sear without moving for 3 to 4 minutes, until a deep brown crust forms. Flip the steaks and sear the second side for 2 minutes.
5. Reduce the heat to medium. Add the butter, garlic, and thyme to the skillet. Tilt the pan and spoon the foaming butter over the steaks for 1 to 2 minutes.
6. Cook until the internal temperature reaches 125 to 130°F (52 to 54°C) for medium-rare, about 2 more minutes depending on thickness. Fat-cap edges can be seared by holding the steaks on their sides with tongs for 30 seconds.
7. In a small bowl, mash the blue cheese with the cream until spreadable but still chunky.
8. Transfer the steaks to a cutting board and top each with the blue cheese mixture. Rest for 5 to 8 minutes so the cheese softens and the juices redistribute.
9. Slice against the grain, spoon the garlic-thyme butter from the pan over the top, and garnish with chives and cracked black pepper. Serve immediately.

Notes

• A properly preheated cast iron skillet is the key to a great crust. Do not add the steaks until the pan is very hot.
• Open a window or turn on the exhaust fan. Searing at high heat produces smoke.
• Danish blue (Danablu) is creamy, sharp, and salty. Gorgonzola or Roquefort can be substituted, though they have a different flavor.
• Cooking temperatures: 120 to 125°F (49 to 52°C) rare, 130 to 135°F (54 to 57°C) medium-rare, 140 to 145°F (60 to 63°C) medium. Remove steaks about 5 degrees below your target.
• Thinner steaks (under 1 inch) need about 1 to 2 minutes less per side.
• Storage: refrigerate leftover steak in an airtight container for up to 3 days. Slice cold for salads or sandwiches.
• Serving idea: pair with roasted potatoes, creamed spinach, or a peppery arugula salad.

Nutrition

• Serving Size: 1/3 of recipe
• Calories: 620
• Sugar: 0 g
• Sodium: 820 mg
• Fat: 47 g
• Saturated Fat: 22 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 46 g
• Cholesterol: 175 mg