A blue cheese butter melts into warm steak for an elegant weeknight dinner. This shelf's one item becomes a silky sauce that needs nothing else but heat and beef. Dinner in thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 1180 calories a serving, 84 g protein, 1 g carbohydrate, 92 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mash 3 ounces of danish blue with 2 tablespoons of butter until creamy, then set aside. Pat two 8-ounce steaks dry and season both sides with salt and pepper.
2. Heat 1 tablespoon of oil in a heavy skillet over high heat until smoking. Lay the steaks in the pan and cook until the undersides are deeply browned, about 4 minutes, then flip and cook the other side for another 4 minutes for medium-rare. Transfer to a plate.
3. Reduce the heat to low and return the steaks to the skillet. Top each steak with half of the blue cheese butter and let it melt over the meat, tilting the pan to baste, about 2 minutes.2 min

Note Swap the steaks for lamb chops or halibut fillets if you prefer. Leftovers keep three days refrigerated; reheat gently in a low oven. Serve with a simple green salad and crusty bread to soak up the sauce.