Oven Grilled Steak with Blue Cheese Compound Butter is a perfectly pan-seared steak finished in the oven and topped with a rich blue cheese compound butter — an easy, restaurant-quality steak dinner you can make at home.
If you love steak, this recipe delivers tender, juicy beef with a peppery crust and the unmistakable tang of blue cheese butter. It’s simple to prepare and works great whether you have a grill pan or a heavy oven-safe skillet.
Perfect steak is one of life’s simple pleasures: tender, flavorful, and juicy with a hint of black pepper. Learning to make it at home can be intimidating, but with a few straightforward steps you can consistently turn out excellent results without a backyard grill.
When I first tried to cook steak regularly, I overcomplicated things and ended up with less-than-stellar results. Over time I discovered a reliable method that uses high heat to sear the meat on the stovetop and a very hot oven to finish cooking. This technique is ideal for apartment cooks or anyone who prefers the control of a skillet over an open flame.
A few practical notes: expect some smoke while searing, so run your kitchen fan or open a window. Also, the blue cheese compound butter is optional but highly recommended — it elevates the steak so much I rarely reach for steak sauce when I use it.
Pair this steak with buttery mashed potatoes or twice-baked potatoes for a classic, satisfying meal.
Oven Grilled Pan Seared Steak with Blue Cheese Compound Butter
Heather
4
Ingredients
- Steak
- 2 lbs Ribeye or NY Strip steak (about 1 inch thick; use your preferred cut)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Blue Cheese Compound Butter
- 1 stick butter , softened
- 4 oz crumbled blue cheese
Instructions
-
Make the compound butter: in a medium bowl, combine the softened butter and crumbled blue cheese.
-
Mash the cheese into the butter with a fork until blended; leaving some small chunks is fine for texture.
-
Place the mixture in the center of a length of plastic wrap. Fold the wrap over the butter and shape it into a short, firm log.
-
Tighten the wrap to compact the log, twist the ends, and refrigerate at least 3 hours (longer is better) until firm.
-
Remove steaks from the refrigerator 30 minutes before cooking to come closer to room temperature.
-
Rub both sides of each steak with olive oil, then season generously with salt and pepper to taste.
-
Preheat the oven to 450°F (230°C). Use a grill pan or heavy oven-safe skillet that will tolerate the oven temperature.
-
Heat the pan over the largest stovetop burner on high until very hot.
-
Sear the steaks in the hot pan for 2 minutes per side to develop a brown crust.
-
Transfer the pan to the preheated oven and cook about 4 minutes for medium doneness. Reduce the oven time by a minute for rarer steaks or add a minute for more well done.
-
Remove the steaks from the oven, transfer to a plate, and tent loosely with foil. Let rest for 10 minutes to allow juices to redistribute.
-
Slice the chilled blue cheese butter into 1/4-inch medallions, place on top of the resting steaks, and let the butter melt over the meat before serving.
Nutrition
Calories: 836.4 kcal |
Carbohydrates: 1 g |
Protein: 70.4 g |
Fat: 61.9 g
Did You Make This Recipe?
Share your results on Instagram, Pinterest, or YouTube — I’d love to see them.