• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Beef Recipes

    Cast Iron Strip Steak with Danish Blue Cheese

    Modified: Feb 28, 2024 · Published: Jan 31, 2014 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    I found some beautiful organic strip steaks a while back, and stashed them in the freezer until inspiration struck. And then I came across a gorgeous wedge of Danish blue cheese and I knew that melty cheese on top of steak needed to happen, and soon!

    Cast Iron Strip Steak with Danish Blue Cheese

    Luckily, I convinced Dino to help me out with cooking the steaks, since high heat cast iron cooking intimidates me a bit. He was glad to do it, and he even helped write up some awesome instructions for how to cook delicious steaks using his method.

    This method produces a lot of smoke, but don't be afraid - it's well worth it!

    Cast Iron Strip Steak with Danish Blue Cheese

    These turned out so.freaking.fantastically. Wow! The saltiness of the cheese on top was beautiful with the beef. They were perfectly medium rare, and we savored every single bite.

    I served these with some couscous that I cooked in the rice cooker, and a batch of Roasted Okra that I popped in the oven while the meat was resting.

    It was a phenomenal meal.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Cast Iron Strip Steak with Danish Blue Cheese

    Cast Iron Strip Steak with Danish Blue Cheese

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Category: Main Dish
    • Method: Stovetop, Oven
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    For best results, use a well-seasoned cast iron skillet with a cover. If you don't have one, you'll need a skillet and cover that can handle a trip to the oven.


    Ingredients

    Scale
    • Strip steaks, 1-2" thickness
    • 1 tablespoon unsalted butter (per steak)
    • Kosher salt & freshly cracked black pepper
    • Garlic powder
    • Cayenne pepper
    • 1 tablespoon crumbled blue cheese (per steak)
    • 1 green onion, thinly sliced, for garnish (optional)

    Instructions

    1. Heat the cast iron skillet over high heat.
    2. Preheat an oven to 450°F.
    3. Pat the steaks dry using paper towels.
    4. Season both sides generously with salt, some pepper, and a pinch each of garlic powder and cayenne pepper.
    5. The pan is ready when a few drops of water quickly evaporate on its surface - drop the steaks right onto the pan, do not use oil or butter.
    6. After 2 minutes, flip the steaks over in place.
    7. After 2 minutes, add a dollop of butter to the center of each steak (roughly 1 tablespoon), cover the pan, and put in the oven.
    8. Cook the steaks for 2 minutes in the oven.
    9. Remove the pan, open the cover and use the finger test (or use a thermometer) to determine if they need more cook time.
    10. If steaks are ready, remove them immediately from the pan and set them on a plate or cutting board. Top with blue cheese and allow to rest, tented with foil, for at least 10 minutes. If more cook time is needed, cover the pan again and return it to the oven for 1-minute intervals.
    11. Garnish with green onions and serve. Enjoy!

    Notes

    Once you start this process you will need to be involved from start to finish- do not walk away or attempt to prepare another dish!

    Check out the finger test over at Simply Recipes if you'd like to know how to test meat's doneness with this method.

    Cooking temperatures for beef:

    • 120-130 °F (50-55 °C) Internal: Rare
    • 130-140 °F (55-60 °C) Internal: Medium-Rare
    • 140-150 °F (60-65 °C) Internal: Medium
    • 150-165 °F (65-75 °C) Internal: Well-Done

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Beef Recipes

    • Two bowls of old fashioned beef stew with sliced bread served alongside.
      Grandpa Henderson's Classic Old Fashioned Stovetop Beef Stew
    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Overhead view of bowls of Spicy Turkey Three-Bean Chili with toppings and cornbread alongside.
      Spicy Turkey Three-Bean Chili
    • 3/4 view of dishes of Instant Pot Tomato Beef Pasta with serving dishes with Parmesan cheese and a tray of garlic bread in the background.
      Instant Pot Tomato Beef Pasta

    Reader Interactions

    Comments

    No Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce
    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.