Frederic Melton
Blue cheese is a versatile ingredient that can be used in a variety of dishes, but what meats go well with this strong-flavoured cheese? Blue cheese is often paired with beef, particularly steak, and can be used to make a blue cheese sauce or crust to go with the meat. In addition to beef, blue cheese is also commonly used in BLT sandwiches and cobb salads, and can be crumbled on top of steak tacos.
| Characteristics | Values |
|---|---|
| Meat | Beef, Steak, BLT Sandwich |
| Blue Cheese Type | Stilton, Gorgonzola, Roquefort |
| Blue Cheese Presentation | Sauce, Crumbs, Crust |
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What You'll Learn
Blue cheese with steak
Blue cheese is a popular choice to pair with steak. The cheese adds a delicious flavour to the meat, and there are several ways to serve it. One option is to crumble the blue cheese over a hot steak so that it melts on top. You can also add hot sauce and butter to the blue cheese for an extra kick of flavour. Another option is to make a blue cheese butter, which can be made in advance and served on top of the steak. This can also be used on hot cooked vegetables.
If you are cooking a bone-in rib-eye steak, it is recommended to season the steak with salt and pepper and leave it uncovered in the refrigerator for 24 hours. Then, let it sit at room temperature for an hour, season again, and cook according to the instructions. You can then top the steak with blue cheese, butter, or a combination of the two. This can be served with roasted potatoes and salad.
For a thicker steak, it is recommended to bring the meat to room temperature, which can take several hours. You can then follow a similar seasoning and cooking process, grilling the steak for 2-3 minutes on each side, and then moving it to indirect heat to add the blue cheese.
When serving blue cheese with steak, it is recommended to pair it with red wine, such as a California cabernet sauvignon, Brunello di Montalcino, or a northern Rhône wine.
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Blue cheese sauce on steak
Blue cheese is a delicious pairing with steak. The strong, salty flavour of blue cheese is a perfect match for the rich, buttery taste of a good steak. A blue cheese sauce can take a steak to the next level.
To make a basic blue cheese sauce, you will need blue cheese, of course, as well as beef stock, double cream, and chives. You can also add garlic and herbs such as rosemary and thyme. First, pat your steaks dry with paper towels and season with salt and pepper. Drizzle with olive oil and fry in a hot pan. Add your herbs, butter and garlic, and baste the steaks. Remove the steaks from the pan and leave to rest. Then, pour in the stock and cream, stirring in the blue cheese and chives. You can also add a splash of milk or stock to loosen the sauce if needed.
If you want to add a little extra kick to your sauce, you could add some garlic powder, fresh cracked pepper, or a dash of Worcestershire sauce. For a real punch of flavour, you could also add some shallots, lemon juice, and blue cheese to your butter and pulse in a food processor.
A good steak should never be rubbery, so remember to take it out of the fridge 30 minutes before frying and pat it dry to create a caramelized crust. A blue cheese sauce is a perfect partner for a rib-eye steak, and you can serve it with roasted potatoes and vegetables such as broccoli tenderstem, garlic green beans, and roasted cauliflower.
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Blue cheese-crusted steak
Blue cheese is a well-known pairing with beef, especially steak. A blue cheese crust is a great way to elevate a steak, adding a tangy crispness and creamy texture to the dish.
Ingredients
- Blue cheese (recommended varieties include Danish blue or Point Reyes Original Blue)
- Panko breadcrumbs (or plain breadcrumbs)
- Olive oil (or melted butter)
- Garlic clove (or garlic powder)
- Chives (or other fresh herbs like thyme or green onions)
- Black pepper (freshly ground)
- Salt
- Steak (recommended types include boneless steaks, especially New York strip, ribeye, or filet mignon)
Method
- Mix the blue cheese, breadcrumbs, olive oil, garlic, chives, and pepper in a bowl.
- Season the steaks with salt and pepper and let them stand at room temperature for 30 minutes.
- Heat a skillet to medium-high and sear the steaks until browned on both sides and slightly undercooked.
- Transfer the steaks to a baking sheet and press the blue cheese mixture generously on top.
- Place the steaks under the broiler until the cheese topping is browned and bubbly (about 3-4 minutes).
- Let the steaks rest for at least 15 minutes before serving.
Serving Suggestions
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Blue cheese with beef Wellington
Blue cheese is a versatile ingredient that can enhance a variety of dishes, particularly when paired with meat. Its strong, distinctive flavour can complement and elevate the taste of beef, pork, lamb, and even some types of game meat. A classic example of a meat dish that goes well with blue cheese is Beef Wellington.
Beef Wellington is a show-stopping dish that combines tender beef fillet with a rich mushroom duxelles and crisp, golden pastry. While the traditional recipe does not call for blue cheese, adding it can create a unique and delicious twist on this classic dish. Here's how you can incorporate blue cheese into your Beef Wellington for a mouthwatering result:
Start by searing a beef fillet in a hot pan until it is deeply browned on all sides. This step adds flavour and helps seal in the juices. Then, set the beef aside to cool slightly while you prepare the blue cheese filling. Crumble or chop your favourite type of blue cheese (such as Stilton, Roquefort, or Gorgonzola) and mix it with softened butter, black pepper, and a touch of fresh or dried thyme. You can adjust the amount of blue cheese to your taste, but a ratio of approximately 3 parts cheese to 1 part butter works well.
Spread the blue cheese mixture generously over the top and sides of the beef fillet, ensuring it is coated evenly. Then, carefully roll out your puff pastry sheet to a size that will comfortably enclose the beef. Place the beef, cheese-side down, on the pastry, and wrap it up, trimming any excess pastry and sealing the edges with a little beaten egg or water. Before baking, you can decorate the pastry with any additional pastry trimmings, creating a pattern or design of your choice.
Bake the Beef Wellington according to your recipe instructions, ensuring it reaches the desired doneness. Let it rest for a few minutes before slicing, as this will allow the juices to redistribute and ensure a juicier final product. When you cut into the Beef Wellington, you should be greeted by a delightful aroma and a beautiful contrast of colours, with the golden pastry giving way to reveal the rare-to-medium beef and the creamy, pungent blue cheese.
The combination of flavours and textures in this dish is truly spectacular. The rich, savoury notes of the blue cheese enhance the beef's natural flavour, while the buttery pastry provides a satisfying crunch. The slight tang of the cheese also helps to balance the dish, preventing it from becoming overly rich. This twist on a classic Beef Wellington is sure to impress and is a fantastic way to showcase the versatility and appeal of blue cheese in meat dishes.
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Blue cheese with butternut squash risotto
Blue cheese is a strong-flavoured, pungent cheese that pairs well with beef, especially steak. Its bold, salty, and umami flavour is a great complement to the meat. Blue cheese is also commonly used with other ingredients like dried fruits, fresh figs, pears, whole-grain crackers, and almonds.
Now, to bring it all together, here is a recipe for a comforting and indulgent blue cheese and butternut squash risotto. This recipe is perfect for chilly fall nights and is a great way to showcase the beauty of blue cheese.
Ingredients:
- 1 butternut squash (or any seasonal squash)
- Oil for roasting and frying
- Salt and pepper
- 1 leek
- 25g butter
- 1 garlic clove
- 15g thyme
- 175g risotto rice
- 100ml white wine
- 50g walnut pieces
- 100g blue cheese (e.g. Stilton or Gorgonzola)
- 25g Italian-style hard cheese, grated
Instructions:
First, preheat your oven to 190°C/Gas 5. Peel and chop the butternut squash into 1½ - 2cm dice. Toss the squash in oil and season, then roast until tender. Peel and finely chop the garlic clove and pick enough thyme leaves to have 1 tablespoon. Add the garlic, thyme, and risotto rice to the leek and fry for 2 minutes. Pour in the white wine and simmer until absorbed.
Next, gradually add ladles of hot stock and cook on a simmering boil, stirring often, until the rice is tender, about 20-25 minutes. If the rice needs more liquid, simply add a splash of water. In a separate pan, toast the walnut pieces for 2-3 minutes until lightly toasted. Once the rice is cooked, add the roasted squash and remaining butter. Crumble in the blue cheese and add half of the Italian-style hard cheese. Stir gently and let it stand for 2 minutes before serving.
For an extra touch of sophistication, drizzle a tablespoon of white wine over the risotto before serving. This step is optional but adds a subtle complexity to the flavours. Enjoy the creamy, salty, and slightly sweet flavours of this indulgent dish!
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Frequently asked questions
Blue cheese is often paired with beef, especially steak.
You can add a blue cheese sauce to your steak, or make a blue cheese crust with balsamic-caramelized shallots, crispy breadcrumbs, and herbs.
Blue cheese can be used in a variety of dishes, including gnocchi, BLT sandwiches, butternut squash risotto, and more.
Blue cheese pairs well with red or sparkling wine, such as Pinot Noir or Reisling.
