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Blue Cheese Crusted Sirloin with Balsamic Reduction

Big Daddy is about BOLD choices, and this sirloin is the boldest of them all. A perfectly seared sirloin, already packed with meaty flavor, then crowned with a bubbling crust of blue cheese, breadcrumbs, and herbs that melts down the sides like a beautiful cheesy waterfall. Under all of that? A silky balsamic reduction — dark, glossy, tangy-sweet — that makes the whole plate sing. Sharp meets sweet. Creamy meets charred. If you're not sure about blue cheese, this recipe will convert you. Big Daddy guarantees it.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

Ingredients
For the Sirloin Steak:
  • 2 sirloin steaks 8–10 oz each, about 1 inch thick
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 garlic cloves smashed
  • 1 sprig fresh thyme
For the Blue Cheese Crust:
  • 1/2 cup blue cheese crumbles Gorgonzola or Roquefort recommended
  • 1/4 cup panko breadcrumbs
  • 2 tbsp butter softened
  • 1 tbsp fresh parsley finely chopped
  • 1/2 tsp cracked black pepper
  • 1/4 tsp garlic powder
For the Balsamic Reduction:
  • 1 cup balsamic vinegar
  • 1 tbsp brown sugar or honey
For Garnish:
  • Fresh thyme or parsley
  • Cracked pepper and sea salt

Method
 

Instructions
  1. Take steaks out of the fridge 30 minutes before cooking. Pat dry.
  2. BLUE CHEESE CRUST: Combine blue cheese crumbles, panko, softened butter, parsley, black pepper, and garlic powder. Mix with a fork into a coarse paste. Set aside.
  3. BALSAMIC REDUCTION: In a small saucepan, combine balsamic vinegar and brown sugar or honey. Bring to a gentle boil, then reduce to low. Simmer 10–15 minutes, stirring occasionally, until thick enough to coat a spoon. Set aside.
  4. Preheat cast-iron skillet over high heat until smoking. Rub steaks with olive oil, salt, and pepper.
  5. Add oil to pan and sear steaks 2–3 minutes per side. Add smashed garlic and thyme during the last minute.
  6. Transfer skillet to preheated 400°F (200°C) oven. Roast 4–6 minutes for medium-rare, 6–8 minutes for medium.
  7. Remove and rest steaks on a cutting board 5–7 minutes.
  8. Preheat oven broiler. Spread a thick layer of the blue cheese crust on top of each steak. Place on a foil-lined tray and broil 2–3 minutes until crust bubbles and turns golden brown. Watch closely.
  9. Spoon a swirl of balsamic reduction onto each plate. Place the blue cheese-crusted sirloin over the sauce.
  10. Sprinkle with sea salt, cracked pepper, and fresh herbs. Serve immediately.