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This melt in your mouth Black and Blue Steak starts with quality grassfed meat and ends with the perfect broiling technique. The rich burst of black peppercorn and smooth sharp blue cheese perfectly accent every bite while being kept simple and quickAs I wrote in my post on our Philly CowShare dinner, Jessica Moore of Philly CowShare, gave some of us “Grassfed Moms” different cuts of beef and issued a cooking challenge. I am not a fan of cooking steak. I always cook it too long – grilled, broiled – I opt for too long versus not long enough. There is nothing worse than an over-cooked piece of steak. Well, there is but for the purpose of this post there is not. Read through for tips on how to grill perfect steak or skip right ahead to the recipe.

I thought of all sorts of fancy ways I could make the steak then wondered why I was trying to get all fancy with it. We like our steak with some seasoning. End of story. My true challenge was how to grill perfect steak without having to mask my poor skills with a bunch of sauces to cover the imperfections or dryness. Thanks to Philly CowShare, I can now grill a perfect steak.

I was inspired by my absolute favorite burger, the black and blue burger, so I decided to take that a black and blue steak. The problem is my husband doesn’t like tons of black pepper or blue cheese. I needed to make this steak with just  a hint of both. I prefer to use a raw cow’s milk blue cheese but today I had blue cheese crumbles to work with and I didn’t feel like dragging 3 kids 25 minutes to the store that has MY CHEESE.

Broiling Steak

Like I said, my real challenge is perfectly cooking my steak. With the kids eating it I wanted to make sure it was medium well, with a hint of pink. Since we have found that any techniques Alton Brown uses work out well for us, I of course googled ‘sirloin steak Alton Brown’ and here is what I got – Sirloin Steak Recipe. Alton Brown of course does things like broil steak right on the oven rack so make sure your oven rack is clean. It turned out perfectly.

Preparing Steak

Another trick I learned is to make sure the meat is at room temperature before preparing so I let it set out about 30 minutes before making it. I rubbed both sides with some extra virgin olive oil, sprinkled on a little kosher salt, and gave a few healthy grinds of the pepper grinder, adding in a few extra since it was designated a black and blue steak. (By the way, I got away with the extra pepper. No complaints.) I preheated the oven for about 10 minutes and followed Alton’s directions (Sirloin Steak Recipe above) for making my steak.

Accessorizing Steak

While my steak was broiling I fried up sliced crimini mushrooms and onions with a healthy dose of butter. The best secret to nice fried mushrooms and onions is to use a cast iron skillet. After the initial 2 tablespoons of butter add a little at a time, making sure they never scorch in the pan. When they are almost done, sprinkle just a tiny pinch of kosher salt over them.

I also mixed 3 tablespoons softened butter and 2 heaping tablespoons blue cheese crumbles. I then cheated and microwaved them together for about 20 seconds to soften the crumbles. (Hey, I’m multi-tasking with 3 kids.) Use a small spatula to incorporate the butter and cheese then put in the fridge to harden until the steak is ready.

Finishing the Steak

Now that the steak is perfectly broiled all you want to do is cut into it and take a bite. Stop. Don’t do it. You need to let that steak set for 10 minutes to seal in the juices. If you cut into it they all run out and there goes the moistness and flavor. This is also known as the 10 minute photo op in our house because how do you think I get these pictures?

Serving the Steak

Slice the steak thin, against the grain and serve with your favorite sides. I added a small dab of blue cheese butter to the slices of plated steak then served it with the mushrooms and onions, mini bell peppers stuffed with wild rice and sauteed garlic, and steamed green beans with dill and lemon juice. Dinner was so “fancy” but easy the kids wanted to know where dessert was.

This melt in your mouth Black and Blue Steak starts with quality grassfed meat and ends with the perfect broiling technique. The rich burst of black peppercorn and smooth sharp blue cheese perfectly accent every bite while being kept simple and quick


    Black and Blue Sirloin Steak

    • Author: Heather L McCurdy
    • Prep Time: 30 minutes
    • Cook Time: 10 minutes
    • Total Time: 40 minutes
    • Yield: 1 serving


    • Steak – as many servings as you need
    • Extra Virgin Olive Oil
    • Kosher salt ( or table salt)
    • Black pepper
    • Blue cheese (optional)
    • Butter (optional)


    1. Rub steak with oil, sprinkle on salt and pepper.
    2. Let rest and come to room temperature, approximately 30 minutes.
    3. Pre-heat oven on broil with top rack in middle of oven.
    4. Follow directions as found on Food Network, via Alton Brown.
    5. After broiling, let steak set 10 minutes then serve with Blue cheese butter or your preferred condiments.

    Busy Mom Tricks

    • Don’t be ashamed to utilize the microwave sometimes like I did with the blue cheese butter. It may be called cheating but when you are putting a good meal on the table, you need a little sanity.
    • Fresh veggies are best but keep a few bags of steam-able frozen veggies on hand or throw fresh veggies into a microwaveable glass bowl with a few tablespoons of water, cover, and steam for 4-6 minutes until tender. The other helpful trick is to roast the veggies but that is hard to do if you are broiling your steak.
    • Fresh herbs can make any veggie “fancy”. A squeeze of lemon juice and pinch of kosher salt can liven them up too.
    • Make it pretty. Put your “simple” meal on pretty plates, use a tablecloth, and all a sudden you have a 5 star meal.

    How to Grill Perfect Steak - Real: The Kitchen and Beyond

    Other Grassfed Moms are making…

    Kale & Bacon Stuffed Flank Steak with a Red Wine Reduction by Souffle Bombay

    Texas Oven Brisket by Frugal Local Kitchen

    Fajita Inspired Skirt Steak  by The Vintage Mom





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    1. I was just thinking to myself, I wonder what Heather did with her arch-nemesis…lol! So I had to come over and find out! Your steak looks fantastic! My hubs being a blue cheese lov-ah, would gobble this right up! Great job!

      1. You have that right! I made another flank steak that turned out beautifully too except it was stove top in cast iron. I can’t wait to see your post!

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