Sirloin with Creamy Onion Blue Cheese Sauce – Tender sirloin is covered with a creamy onion sauce with a touch of blue cheese crumbles. And it’s only a handful of ingredients!
Oh yes. It’s time to roll out the grills, people! The weather has been consistently nice so we find ourselves spending more and more time outdoors to soak it all in. I’m sure we’re not the only ones so I wanted to share a new recipe that is perfect for grilling – although it can easily be transferred inside if outdoor grilling isn’t an option.
It’s a delicious steak recipe. Steak is something we cook rarely at home. I love using my cravings for steak to make a date night to a fancy steakhouse. But with the current pandemic, we’re cooking more steak at home.
Enter this recipe.
But it’s not just any steak, people. It has a creamy, savory sauce that gets drizzled over the steak to give it an added punch of flavor.
Okay okay. I can see you’re drooling already so let’s hurry up and get to the recipe. Check out my Sirloin with Creamy Onion Blue Cheese Sauce!
Sirloin: the perfect cut
When I order steak at a restaurant, I always order a filet. However, it’s a little harder to find a great cut of filet at the grocery store. Plus, it can get a little pricey.
I’ve found that sirloin is a great substitute because it’s still pretty lean and tender but doesn’t cost as much. It’s also a lot easier to find in stores.
But if you like ribeye or other cuts of steak better, feel free to substitute. Any steak will work fine with this recipe.
Cooking the steak
Cooking the steak is virtually a two-step process:
- Season the beef
- Place on the hot grill
When seasoning the beef, I like to smother it in a little butter to help the seasoning stick a little better. Plus, the butter adds a gorgeous crust and yummy flavor to the steak as it cooks.
Once seasoned, the steak should be placed on a very hot grill. This ensures that the steak gets a beautiful sear on the outside, while keeping the center slightly rare. I like my steak medium-rare so this is an important step to ensure I don’t overcook the steak.
Once the steak is done cooking, let it rest for 5-10 minutes before slices to help the juices redistribute throughout the meat. This is important for keeping the juices in the steak and not all over the cutting board.
While you’re waiting, this is the perfect time to make the sauce that we’ll spoon over the top.
Making the sauce
This sauce is one of the easiest sauces you can make. It only has 4 ingredients and very few steps.
First, butter is melted in a hot pan and then the sliced onions are added. The onions should be cooked until soft and tender. I know they’re ready when they just start to char a little.
Next, the heat is lowered and cream and Worcestershire sauce are added and stirred into the onions. This mixture cooks for a little until it thickens up.
Finally, the blue cheese crumbles are added to the sauce and stirred until completely melted. If you’re not a blue cheese fan, you can cut the amount of cheese in half. The flavor becomes more mild but still makes for an incredible sauce.
Tips & Tricks
- When cooking steak, a meat thermometer is a MUST! I cannot tell when meat is done without it. I know there are tricks for touching meat that help you identify the temperature but I am just not that skilled. Therefore, I recommend it to everyone I know. It takes out the guess work and ensures a perfect steak every time.
- Meat cooks more evenly when it’s brought to room temperature before cooking. Therefore, I highly recommend removing steaks from the refrigerator about 15-30 minutes before placing on the grill.
- When making the sauce, it’s important that the heat is lowered before adding the cream. You don’t want the cream to bubble over or, even worse, burn when it hits a super hot pan.
- This recipe can be served as individual steaks (1 per person) or you can slice into strips and serve on a platter to guests to serve themselves. This is a great option for dinner parties when you don’t want to serve a large cut of beef to each guest in case they can’t eat it all.
Sirloin with Creamy Onion Blue Cheese Sauce
- 3 6-ounce sirloin steaks
- 4 tablespoons butter salted
- 1 large onion
- ¾ cup heavy cream
- 3 tablespoons Worcestershire sauce
- ⅔ cup crumbled blue cheese (plus more for topping)
- salt and pepper to taste
- Remove the steaks from the refrigerator about 15-30 minutes before cooking. The closer the steaks are to room temp, the more evenly they will cook. Slice the onion into stips. Set aside. Preheat the grill to high heat.
- Use 2 tablespoons of butter to rub over the 3 steaks (both sides). Sprinkle some ground pepper over both sides. Place steaks onto preheated grill and cook for 3-4 minutes per side or until desired temperature is reached. I like my steaks medium-rare so I cook to 130 degrees. Remove the steaks from the grill and let them sit UNTOUCHED while make the onion sauce.
- Add remaining butter to a large pan over medium-high heat. Once melted, add sliced onions. Cook until they begin to char a little, about 8-10 minutes. Once cooked, reduce heat to medium-low.
- Add cream and Worcestershire sauce to the onions and stir together. Bring to a simmer and let the sauce thicken up a bit, about 2-3 minutes. Make sure to stir regularly so the sauce doesn't burn. Remove from heat once thicken.
- Finish off the sauce with blue cheese crumbles, Stir until the crumbles have completely melted. Give the sauce a taste and add salt & pepper, as needed. Slice the sirloin and serve with the sauce over the top.