Blue Cheese Crusted Steak


  • 2 KC Strip Steaks, about 12 ounces each and 1-1/2 inches thick (or your favorite steak cut)
  • 1 tablespoon unsalted butter
  • 2-3 shallots, sliced into ¼-inch thick rounds (about 1 cup shallots)
  • 1 table spoon balsamic vinegar
  • 1/3 cup panko breadcrumbs
  • ½ teaspoon, vegetable oil, plus 1-2 tablespoons, divided
  • 3 ounces crumbled blue cheese (about ¾ cup)
  • 1 table spoon chopped Italian parsley
  • 2 teaspoons chopped fresh thyme leaves
  • Kosher salt and freshly-ground black pepper


  • 30 minutes before you’re ready to cook, season steaks on both sides with salt and pepper and let stand at room temperature.
  • Melt butter in a small skillet over medium high heat. Add sliced shallots with a pinch each of salt and pepper. Cook until beginning to soften, about 3 minutes. Reduce heat to low and continue cooking until shallots are soft and caramelized, about 15 minutes longer.
  • Deglaze the pan with the balsamic vinegar, scraping up any brown bits from thee bottom. Cook, stirring, until vinegar is evaporated, 1-2 minutes. Remove from heat and set aside to cool.
  • Ina bowl, mix together Panko, blue cheese, parsley, thyme, ½ teaspoon oil, and caramelized shallots. Leave some chunks of blue cheese in the mixture.
  • Preheat oven to 500 degrees F
  • Heat 1-2 tablespoons oil in a 12-inch, oven-safe skillet over high heat, just until wisps of smoke start to rise from the edges of the pan. Sear the steaks for 3-4 minutes per side, until the center registers 120 degrees F (for steaks to be served medium-rare).
  • Top each steak with half of the blue cheese mixture, pressing to pack it in a bit for cleaner slicing. Transfer the skillet to the oven and bake for 4-5 minutes, until the cheese is melted, the topping is golden, and the steaks have an internal temperature of 128-130 degrees F. Remove from oven, let steaks rest 5 minutes of a cutting board, and serve.