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Perfect Steakhouse Cast Iron Skillet Steak with Blue Cheese Crust

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A rich and flavorful steakhouse-style cast iron skillet steak topped with a tangy, creamy blue cheese crust, perfect for an easy homemade dinner.

Ingredients

Scale
  • 1 ribeye or New York strip steak (about 1-inch thick, 10–12 oz / 280-340g)
  • 1/2 cup crumbled blue cheese (about 60g), preferably Roquefort or Stilton
  • 3 tablespoons unsalted butter (45g), softened
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 2 tablespoons panko breadcrumbs (15g)
  • Salt (kosher or sea salt), to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • Optional: 1 teaspoon Worcestershire sauce
  • Optional: pinch of lemon zest

Instructions

  1. Bring the steak to room temperature by letting it sit on the counter for 10-15 minutes.
  2. Preheat your cast iron skillet over medium-high heat for about 5 minutes until smoking hot.
  3. Pat the steak dry with paper towels. Season both sides generously with salt and freshly ground black pepper. If using Worcestershire sauce, brush a light coat on each side before seasoning.
  4. Add olive oil to the hot skillet and swirl to coat. Place the steak in the pan and sear without moving for 3-4 minutes per side until a crust forms.
  5. While the steak cooks, mix the crumbled blue cheese, softened butter, minced garlic, chopped parsley, breadcrumbs, and lemon zest (if using) in a bowl until combined but slightly chunky.
  6. Once the steak is seared and nearly cooked to your liking (about 125°F / 52°C internal temperature for medium-rare), turn off the stove.
  7. Spoon the blue cheese mixture generously on top of the steak, pressing lightly to form a crust layer.
  8. Transfer the skillet to a preheated broiler or place it under the broiler in your oven. Broil for 2-3 minutes until the blue cheese crust bubbles and turns golden brown, watching closely to avoid burning.
  9. Remove the skillet carefully and transfer the steak to a plate. Tent loosely with foil and let rest for 5-7 minutes to redistribute juices.
  10. Slice against the grain and serve immediately.

Notes

If you don’t have a broiler, finish the steak in a 425°F (220°C) oven for about 5 minutes after applying the crust. Use gluten-free breadcrumbs or substitute with crushed pork rinds or almond flour for a low-carb crust. Resting the steak after cooking is essential for juicy results. Watch the broiler closely to prevent burning the blue cheese crust.

Nutrition

Keywords: steak, cast iron skillet, blue cheese crust, ribeye, New York strip, easy dinner, steakhouse recipe

Find it online: https://forkmila.com/perfect-steakhouse-cast-iron-skillet-steak-with-blue-cheese-crust-recipe-for-easy-homemade-dinner/