On a day-to-day basis we don't have much time, but that doesn't mean we can't enjoy a dish full of flavor without getting too complicated. This 'Grilled Steak with Blue Cheese Butter and Balsamic Glaze ' recipe is a celebration of the rich flavors and succulence of a good sirloin steak , enhanced by a delicious blue cheese butter and balsamic glaze that will make your taste buds dance with joy.

Blue cheese butter adds decadent creaminess with a hint of saltiness , while balsamic glaze adds a perfect balance of sweetness and tartness . Preparing this recipe is a sure way to impress your guests or enjoy a special meal at home. So fire up the grill and get ready to delight in this exquisite dish!

Important: grill the steak on an iron grill , there is no other better material to perfectly seal the food, and thus retain all the juices and flavor inside.


  • 4 beef sirloin steaks (approximately 170 grams each)
  • 57 g butter, softened
  • 28 g blue cheese, crumbled and softened
  • 10 g olive oil
  • 80 g shallot
  • 120 ml balsamic vinegar
  • 120 ml red wine
  • 15 ml sugar
  • 15 ml butter


  1. In a bowl, mix the butter and blue cheese until well combined. Arrange the mixture on a piece of plastic wrap, and twist the film, enveloping the mixture, and enclosing it with some pressure, making a tight roll (you should get something like a circular block of butter). Leave in the refrigerator until cold. Then, cut into slices of approximately 1 cm or 1.5 cm to arrange on the fillet.

  2. Heat a frying pan over low heat. Add a few tablespoons of oil and add the finely chopped shallot. Sauté it first over low heat until it is somewhat transparent, and after a few minutes you can increase the heat to brown it a little.

  3. Add the vinegar, wine and sugar to the pan, and with the heat at medium power, bring until the mixture boils (bubbles appear on the surface). Let it thicken and reduce - approximately ten minutes. Stir in 1 tablespoon butter.

  4. Meanwhile, heat an iron grill .

  5. Spread the blue cheese butter over the entire surface of the meat and grill the steaks. Leave them at your favorite barbecue spot.

  6. While the steak is cooking, heat the Nordic Ware "Steak Server" tray so that it reaches temperature (it is the ideal place to serve the meat, it will keep it warm on the table). You just have to heat it over low heat for 1 minute.
  7. When you have the steak done, arrange it on the Steak Server tray, immediately place one more portion of blue cheese butter on each steak and pour the balsamic glaze over it. When serving, make sure each diner has a little of the reduction on their plate (you can use a spoon to collect the juice from the tray.


  • If you want, instead of grilling the steak over the fire you can roast it in the Nordic Ware Steak Server tray directly in the oven. This way you dirty one less pot. Then, apply the frosting directly on top.
  • We have not applied salt to the steak for two reasons: so that it does not release water when it is placed on the grill and because the roquefort is already salty and adds flavor. But you may need to add a little salt: apply it when you take the steak off the grill, and if possible add flake salt.
  • On the same grill where you grill the meat you can add an onion cut in half, some asparagus, peppers, a few cuts of tomato, mushrooms... The entrecôte, accompanied by vegetables, will be a delicious dish.
  • The Steak Server tray is ideal for keeping food warm for up to 15 to 20 minutes longer. It is a tray with an insulated base and a classic in the United States from Nordic Ware. I invite you to see it here .

Claudia Ferrer


Claudia&Julia said:

Hola Clara,

Muchas gracias por comentar. La receta es deliciosa; esperamos que la pruebes y te guste tanto como a nosotras.

¡Un saludo!

Clara said:

Muchas gracias por esta receta, ¡tiene muy buena pinta! ¡Para hacerla aún más deliciosa creo que esta salsa sería perfecta!

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