Steak with Blue Cheese Sauce
(Entrecote al Queso Cabrales - Spain)


  • 8 ounces blue cheese, crumbled
  • 1 clove garlic, finely chopped
  • 2 tablespoons dry white wine
  • Dash of ground red pepper
  • 2 tablespoons butter or margarine
  • 4 small New York strip or rib eye steaks, 1 inch thick (about 2 pounds)
  • Freshly-ground pepper
  • 1/4 cup water
  • Minced parsley


  1. Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese melted; keep warm.
  2. Heat butter in 12-inch skillet until hot. Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side.
  3. Sprinkle with pepper. Remove from skillet; keep warm.
  4. Add water to skillet. Heat to boiling, stirring constantly to loosen browned bits; boil 2 minutes.
  5. Stir pan juices into cheese mixture. Pour over steaks.
  6. Sprinkle with parsley.

Yield: 4 servings