Sweet & Sassy Rubbed Steak
with Buttermilk Bleu Cheese Sauce
a dinner recipe
Chef Dave Martin got his start on Top Chef and has since built a dynamic career across restaurants, media, and brand consulting. Known for bold flavors and creative flair, he now shares his passion through cookbooks, events, and social media—bringing fresh ideas and real ingredients to kitchens everywhere. Through it all, Dave stays connected to his roots: real ingredients, real passion, and a real love of sharing food.
Bold, smoky, and just the right amount of attitude—this steak is rubbed with my sweet & sassy smokehouse blend, then crowned with a rich, tangy bleu cheese sauce that melts into every bite. It’s a perfect balance of heat, sweet, and creamy indulgence.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 10 M
TOTAL | 30 M
2 SERVINGS
| 4 oz steak + 6 oz sauce
SPECIAL EQUIPMENT:
SAUTE PAN
IMMERSION BLENDER
SPATULA
TONGS
BBQ GRILL (OPTIONAL)
Sweet & Sassy Rubbed Steak - Method:
If cooking indoors
- Place some olive oil into your pan and get to high heat. Rub your steak and completely coat it in the rub and place into hot skillet.
- Quickly sear all sides and turn down the heat as the rub has sugars in it and they can burn if you don't cook properly.
- Once seared, remove from pan and finish in oven at high heat 450 degrees and cook until your desired temperature.
If cooking on the grill
- Follow the same prep and coating of the steak and cook over medium to high heat and again watch for the sugars and cook to desired doneness.
Buttermilk Bleu Cheese Sauce - Method:
- Blend all ingredients with immersion blender or food processor until smooth and creamy or leave it chunky, if you like:)
a couple of days at best but the bleu cheese lasts up to one week
As mentioned, the rub has sugars so you need to keep an eye on the heat to not burn or char.
The Buttermilk Bleu Cheese Dip is great on the steak and with veggies and anything you can think of to dip in it.
spice blend collab
This rub has been in my arsenal since my first restaurant in Manhattan Beach, CA and still holds up to the test of time. It's fun, sassy and such an amazing compliment to proteins, veggies or whatever it ends up on.
This bold, smoky blend walks the line between sweet and savory with confidence. It starts with a generous hit of smoked paprika, then layers in the subtle sweetness of maple and molasses sugars. A dash of guajillo chile powder and fine-ground Vietnamese black peppercorn brings gentle heat, while oregano and cumin round things out with earthy, herbaceous depth. Fine Atlantic salt ties it all together, making this a rub that works as well on grilled vegetables as it does on ribs, wings, or brisket.
Whether you're smoking, roasting, or searing, this rub is designed to add swagger.
