Begin by heating a large skillet over medium-high heat and adding a drizzle of oil. Season your 1-pound steak generously with salt and pepper.

Once the oil shimmers, place the steak in the pan, searing each side for 2–4 minutes until beautifully browned.

Transfer the cooked steak to a plate, letting it rest while you prepare the sauce.

Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Allow it to melt while scraping up any flavorful bits from the pan.

Add the finely diced shallot and chopped garlic, sautéing for about 1 minute until fragrant.

Carefully pour in 1/2 cup of beef broth to deglaze the pan, stirring continuously.

Allow the broth to simmer and reduce slightly for about 1–2 minutes.

Add 1/2 cup of heavy cream to the pan, stirring to combine, and bring the mixture to a gentle boil.

Reduce the heat, allowing the sauce to simmer for 3–5 minutes until it thickens.

Crumble in 1/4 cup of blue cheese, mixing until fully melted and creamy.

Stir in 1/2 teaspoon of Worcestershire sauce, tasting to adjust seasoning. Pour the sauce generously over the rested steak and serve hot.