Amazing Sirloin with Blue Cheese

Amazing Sirloin with Blue Cheese

Charred ends, kitchens filled with smoke and that amazing flavour, steaks should be just as exciting to cook as they are to eat!

Tempting as they are to turn over, the griddle pan should be left to do the work. Whether you are using sirloin, fillet, t-bone or rump - steaks should be brought up to room temperature before cooking, season before they hit the pan and most importantly, add butter during cooking for that golden finish and sublime and rich flavour.

Serving with a fresh green salad keeps this dish healthy(ish), avoid the chips for a guilt free meal.

Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Amazing Sirloin with Blue Cheese


  • 2 Orkney Buffalo sirloin steaks
  • 100g Cows and Co Scottish Blue
  • Olive oil
  • Salt and pepper to season
  • Sprig of thyme
  • Knob of butter

To serve:

  • 1 small bag of rocket salad
  • Handful of tomatoes
  • 3 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon

How to make

  1. First job, pull out the steaks beforehand. Lightly coat the steak in olive oil and leave to rest with a sprig of thyme. Cling film to seal the flavour.

  2. Once you are ready to cook, turn on the oven to 180 degrees.

  3. Turn on the griddle pan to a high heat until it just begins to smoke. This means the pan is extremely hot and steak ready. You want to cook the steaks from the outside first.

  4. Add the steaks to the pan. (If the pan is small, do not over crowd and cook one steak at a time) Leave the steaks for 3 minutes before turning over. Do not be tempted to touch the steaks during this time.

  5. Turn the steaks over and cook for a further three minutes. Add a knob of butter to the pan at this point. 3 minutes either side will give a medium steak. Leave for longer or shorter depending on your preference.

  6. Take out of the pan and add to the baking tray. Add 50g of the Cows and Co Scottish blue cheese to each steak and transfer to the hot oven.

  7. After 2/3 minutes, check the steak. Once melted, take out of the oven and rest the steak. This is important for the steak to retain its juices and remain firm when served. A good way to do this is to cover the steaks with cling film. Resting steaks should take no more than 3/4 minutes.

  8. Meanwhile, empty the rocket salad into a mixing bow. Roughly chop the tomatoes and add to the bowl of green salad. Mix the olive oil, vinegar and Dijon mustard separately before adding to the salad. Serve alongside the now rested steaks.

Tip: Marinating meat can definitely enhance flavour. I've found crushed garlic cloves or woody herbs like thyme and rosemary are an excellent way to get lots of flavour. Overnight marinating is definitely best, but if time is short then an hour before is more than fine.

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