Blue Cheese Sauce

• 1

  Melt Challenge Butter in a saucepan over medium heat. Add shallots and cook until softened but not browned, about 3 minutes. Stir in flour and cook 1 minute. Whisk in wine and cook, stirring, until thickened and alcohol has cooked off, about 5 minutes.

• 2

  Whisk in heavy cream, salt and black pepper; bring to boil and reduce to a gentle simmer. Cook until thickened, about 5 minutes. Reduce heat to low and add half the blue cheese; stir until completely melted.

• 3

  Stir in Worcestershire sauce and remove from heat. Keep warm while you cook the steak.

• 4

  When ready to serve, stir in the remaining blue cheese chunks. Taste and add more salt or pepper if needed.

Reverse Seared Steaks

• 5

  Preheat oven to 250°F. Line a rimmed baking sheet with foil and place a wire rack over top.

• 6

  Season steaks all over with Kosher salt and black pepper; place on prepared rack. Place steaks in the oven and cook until an instant-read thermometer registers 115°F for medium-rare, 125°F for medium, or 135°F for medium-well, 25-40 minutes depending on steak thickness.

• 7

  When steaks are close to reaching desired doneness, heat 1 Tablespoon oil in a large cast-iron pan over high heat.

• 8

  Add steaks and Challenge Butter and cook for 2 minutes, until a deep brown crust is formed. Flip steaks and cook another 2-3 minutes, or until internal temperature is 125°F for medium rare, 135°F for medium, or 145°F for medium-well.

• 9

  Serve right away, spooning blue cheese sauce over top.