Steaks With Roquefort Sauce

Recipe View 5 mins Prepare the Steaks: Pat the steaks dry with paper towels. Season generously on both sides with sea salt and freshly cracked black pepper. (5 minutes)

Recipe View 6 mins Sear the Steaks: In a large skillet (preferably cast iron), melt the butter and olive oil over high heat until the oil shimmers. Carefully place the steaks in the hot skillet, ensuring they aren't overcrowded. Sear for 2-3 minutes per side, until a deep brown crust forms. (6 minutes)

Recipe View 10 mins Cook to Desired Doneness: Reduce the heat to medium. Continue cooking the steaks to your desired level of doneness, about 3-5 minutes per side for medium-rare, or longer for more well-done. Use a meat thermometer to ensure accuracy: 130-135°F for medium-rare, 135-145°F for medium, and 145-155°F for medium-well. (10 minutes)

Recipe View 5 mins Rest the Steaks: Remove the steaks from the skillet and transfer them to a plate. Tent loosely with foil and let rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (5 minutes)

Recipe View 2 mins Prepare the Roquefort Sauce: Pour off any excess fat from the skillet, leaving the flavorful browned bits (fond) behind. Pour in the brandy and scrape the bottom of the skillet to deglaze, loosening all the browned bits. Cook for 1 minute, allowing the alcohol to evaporate slightly. (2 minutes)

Recipe View 5 mins Finish the Sauce: Stir in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and is able to coat the back of a spoon. Reduce the heat to low and stir in the crumbled Roquefort cheese until melted and smooth. (5 minutes)

Recipe View 2 mins Serve: Spoon the Roquefort sauce generously over the rested steaks. Garnish with freshly chopped Italian parsley. Serve immediately and enjoy! (2 minutes)