This rich blue cheese sauce recipe isn’t just for chicken wings; it’s the perfect way to amp up a steak. Easy to make, this blue cheese steak sauce will be a new favorite in your rotation. 

Medium rare filet mignon sliced with a luscious steak sauce spooned over top.

There’s nothing like an expertly cooked flame-kissed charcoal grilled steak. Or the crust on a medium-rare pan-seared steak dinner. But every now and then, even the best steaks can be taken to a whole new level with steak sauce. 

Rich sauces like this one, or our traditional bearnaise or zesty brandy peppercorn sauce, are an easy way to take a lean cut of meat and add a lot of flavors. It’s a classic restaurant more for making the fork-tender filet mignon a five-star meal. The salty, creamy tastes amp up the umami like a compound butter does, making the recipe more satisfying and savory.

Not only is this a perfect steak topping, but it’s also incredible over grilled pork chops and on top of smoked hamburgers as well. You could dress up a smoked beef tenderloin and serve this as an option or elevate buffalo wings and ditch the ranch salad dressing for this creamy blue cheese sauce. 

This simple steak sauce has a creamy texture, but the sharp piquant flavor only blue cheese has. The recipe works with different varieties of blue cheese, so test it with your favorites or even try some new. 

Ingredients for blue cheese sauce on a board.


  • Butter – unsalted butter
  • Shallot 
  • Garlic 
  • White Wine
  • GirlCarnivore Ooomami, or your favorite umami mushroom powder. Alternatively, Worcestershire sauce is a good substitute. Read more on what is umami and how to use it!
  • Heavy cream 
  • Blue cheese – Stilton or a Danish blue cheese are our favorites – but use any crumbly blue cheeses you like or that you can find at your local grocery store
  • Freshly ground black pepper 

How to make Blue cheese sauce for steaks 

  • Start by preheating a cast iron skillet or heavy-bottomed saucepan over medium heat. 
  • Then add the butter and swirl to coat the pan. When the butter has finished bubbling and is no longer frothing, and the shallot and cook until translucent, 3 to 5 minutes.
    Then add the garlic and cook until it’s aromatic, 30 seconds longer. 
  • Next, deglaze the pan by slowly stirring in the white wine. As you add the wine, it will steam and bubble; scrape any browned bits off the bottom of the pan at this point. 
  • Stir in the umami powder and lower the heat to medium-low. 
  • Slowly stir in the heavy cream, mixing to combine everything. 
  • When the cream starts to bubble around the edges, carefully add the blue cheese crumbles, a few crumbles at a time, stirring as it melts to form the sauce. It will be thick enough to coat the back of a spoon. 
  • Finally, season with a pinch of pepper and spoon the hot sauce over steaks or whatever you serve it with. 
  • Use any remaining blue cheese crumbles as a garnish over the sauce when serving, so guests know it is indeed full of absolutely delicious blue cheese.

Girl Carnivore Expert Tip

If you’ve pan-seared a steak or pork chops, use the same pan to make this a pan sauce while the steak rests. The drippings in the pan will help add to the bold, beefy flavor of the sauce. 

Overhead of plates with steaks showing medium rare centers and steak sauce spooned over top.

How to serve blue cheese sauce 

This tangy blue cheese sauce is much more than a delicious steak sauce recipe. It’s perfect over a variety of lean meats. 

Try this recipe on sous vide filet mignon or pan-seared sirloin steaks. Spoon it over bacon-wrapped chicken breast. Drizzle it over roasted broccoli or smoked cabbage for a serious steak house wedge salad. Double the batch and spoon the tasty sauce over an oven-roasted chateaubriand or rack of venison. Try it with buffalo shrimp or on a smoked baked potato.

Once you make and taste this, you’ll have no shortage of ideas. 

Leftovers and Reheating

Store leftovers in an airtight container for up to 3 days. Reheat in a small saucepan over low heat. 

Close up of perfectly cooked steak and rich creamy blue cheese sauce over top.


Add this to your rotation of sauce recipes for steaks for when you’re feeling cheffy and want to step up a boring dinner. If you’ve tried this delicious blue cheese sauce, please rate the recipe and leave a comment to encourage the next person to check it out. These small things help us continue providing fresh content from the Girl Carnivore Meat Labs.

Blue Cheese Sauce

5 from 17 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 8
This steakhouse favorite is a bold rich way to add amazing flavor to any cut of steak, pork or chicken. It's even great over veggies or tossed over pasta. In other words, it's so much more than a steak sauce. It's your new favorite everything sauce.


  • 2 tbsp Butter
  • 1 Garlic clove minced
  • 1 Shallot minced
  • ¼ cup white wine
  • 1 tbsp Ooomami umami powder or Worcestershire sauce
  • 1/2 cup Heavy cream
  • 8 oz Blue cheese Stilton or danish blue are our favorites
  • Pepper


  • Preheat a heavy-bottomed pan or skillet over medium heat.
  • Add the butter and swirl in the pan to coat.
  • Once the butter has melted and is no longer frothing, add the minced shallot and cook for 3 to 5 minutes until translucent.
  • Add the garlic and cook 30 seconds longer.
  • Deglaze the pan with the white wine by scraping up any browned bits on the bottom.
  • Mix in the umami powder or Worcestershire sauce
  • Lower the heat to medium-low and whisk in the cream.
  • Once the cream is just starting to bubble around the edges, add the cheese, a little at a time, stirring to melt.
  • Season with a pinch of pepper and serve hot over steaks.



If you’ve just pan-seared a steak or pork chops, use the same pan to make this a pan sauce while the steak rests. The drippings in the pan will help add to the bold beefy flavor of the sauce.


Serving: 1g | Calories: 187kcal | Carbohydrates: 2g | Protein: 7g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 354mg | Potassium: 110mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 0.3mg
Course: Sauce
Cuisine: French
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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