T-Bone Steak with Blue Cheese Sauce

22 Dec 2020

Bone Steak with Blue Cheese Sauce

15 Minutes | easy | Serves 2-4

Recreate the vibe of a classic steak house at home with this super simple blue cheese sauce. It can be served alongside any steak but a T Bone is always a showstopper and has the benefit of offering two cuts: the sirloin and the fillet. You’ll need to ask a butcher to cut this steak for you.


  • 1 T-bone steak
  • 250ml milk
  • 2 tablespoons plain flour
  • 25g butter
  • 200g Stilton
  • 1 handful chives, finely chopped




Place the butter, flour and milk into a saucepan.

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Turn the heat on to medium

Turn the heat on to medium and whisk quickly, until the mixture combines and thickens – it’s important to keep whisking to avoid any lumps.​​​​​​​

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Once the sauce is thickened, keep cooking and whisking for a couple of minutes to cook out any raw flour taste.​​​​​​​



Crumble in most of the cheese, reserving some for garnish. Add the chives.​​​​​​​

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Cover the sauce well and set aside.​​​​​​​


Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to high. Close the lid and let the BBQ get very hot.​​​​​​​



Trim any very thick pieces of fat from the steak and season very well with salt. ​​​​​​​

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Once the grill is hot, place the steak on it and cook, flipping frequently to form a crust. Move the steak off the heat as necessary if it starts to flare up.​​​​​​​

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Cook for around 4 minutes

Cook for around 4 minutes each side for a medium rare steak. Exact cooking times will depend on the thickness of your steak.​​​​​​​

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Rest for at least 6 minutes before slicing and serving with the blue cheese sauce.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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