Updated: May 20
Inspired by The Steak Book
I loved this recipe because of its low effort-high impact ratio— something that I appreciate when I’ve had a particularly busy day and don’t feel like cooking that evening.
Although I recommend using both cheeses in this recipe, if you are ambivalent to blue cheese, it is very easy to omit; instead and use only Boursin.
2 lb top round steak, 1 inch thick
4 tablespoons Roquefort cheese crumbles
2 tablespoon Boursin cheese (I used black pepper)
4 tablespoons butter, at room temperature
A pinch of salt
2 tablespoon olive oil
1/2 teaspoon caynenne
Yields: serving for 4
Prep Time: 10 minuites
Cook Time: 8-10 minutes
In a bowl, mix the cheeses with the butter, cayenne and salt. Roll it into a log, cover with seran wrap, and place it in the refrigerator.
In a heavy skillet, heat the olive oil.
Add the steaks, and sear on one side for 2 minutes. Remove from heat, and spread the cheese mixture on the cooked side of the steak.
Return the steaks, the uncooked side back to the skillet, and cook for 2 more minutes.
Place the skillet in the oven to broil for 3-4 minutes for a medium rare serving.
Remove from the oven and serve at once with baked potatoes and Sour Cream and onion Dressing.