This blue cheese crust is delicious with grass-fed beef steaks or burgers. We recommend using Castello Crumbled Blue cheese for it’s creamy, nutty flavor.

2 steaks of your choice – ribeye, strip, tenderloin, veal chop or other favorite steak or burger

¾ cup of Castello Crumbled Blue cheese, approximately 3 oz

⅓ cup Panko bread crumbs

1 ½ tsps of olive oil, plus more for sautéing

1 minced clove of garlic – or through garlic press (optional)

3 tbs of fresh chopped parsley (optional)

3 tsps of fresh chopped chives (optional)

¼ to ½ tsp of fresh ground pepper (or to your liking)

Blue Cheese Crust: 

1. Mix blue cheese, bread crumbs, 1 ½ tsps of olive oil, garlic, parsley, chives and ground pepper in a small bowl and mix with a fork. Set aside.

Sauté Steaks:

2. Preheat oven to 500°. Preheat a large, heavy skillet or sauté pan over medium-high heat.

3. Season steaks with salt and pepper.

4. Add 1 tbs olive oil to preheated pan, add steaks, but do not crowd. Brown steaks on each side. Steaks should finish at one stage below desired doneness. For example, if medium is the finished desired doneness, sauté steaks to medium rare. Remove pan from heat and transfer steaks onto baking sheet if sauté pan is not ovenproof.

5. Top each steaks with ½ of the blue-cheese mixture. Finish cooking steaks on top rack of preheated oven until blue-cheese mixture browns. (Watch carefully!) Remove from oven and let rest for a minimum of 5 minutes in oven hot pan or on baking sheet. Serve with a fresh green salad and enjoy!

Grill Steaks: 

2. Preheat oven to 500°. Preheat grill to medium high.

3. Season steaks with salt and pepper.

4. Grill steaks on each side. Steaks should finish at one stage below desired doneness. For example, if medium is the finished desired doneness, grill steaks to medium rare. Remove pan from heat and transfer steaks onto baking sheet.

5. Top each steak with ½ of the blue-cheese mixture. Finish cooking steaks on top rack of preheatd oven until blue-cheese mixture browns. (Watch carefully!) Remove from oven and let rest for a minimum of 5 minutes in oven hot pan or on baking sheet. Serve with a fresh green salad and enjoy!