Blue Cheese Crusted Steaks

This is Nate's FAVORITE special occasion recipe (and what I'm making for Valentine's Day), always served with the Spinach Cheese Cakes. It's very strongly flavored, so I use a much smaller amount of the cheese topping on my steak.

The steaks will turn out fairly rare. If you prefer your steak more well done, leave them in the oven until they reach a higher internal temperature. The purpose of this method of cooking is to allow you to get a really good sear on the steaks without getting tough steaks by cooking them all the way through on the stovetop.

8 oz blue cheese
2 TB butter
1/4 Panko bread crumbs
2 tenderloin steaks

Preahet oven to 275 degrees. Pat steaks dry and season with salt and pepper. Place on a rack in the oven until they reach an internal temperature of 95 degrees, about 20-25 minutes.

Place blue cheese, butter, and Panko crumbs in food processor and pulse until smooth. Set aside.

Heat a couple tablespoons of oil in a large skillet and heat over medium-high heat. Brown steaks on all sides until nicely seared all over.

Spread half of the blue cheese mixture onto each steak. Broil until topping is lightly browned and bubbly (a couple of minutes or so).