Steak with mushroom Valdeon topping

Valdeon is a pungent Spanish blue cheese that pairs extremely well with mushrooms and beef of course.  I don't know what to say besides, this recipe is craaaazy good.

List of ingredients

1 large steak of your choosing (I used sirloin)
plenty of salt and pepper
2 tbsp garlic herb butter (try Kerrygold brand, or make your own if you want to)
1 tsp olive oil

Topping:

1/4 cup thinly sliced onion
1/2 cup thinly sliced crimini mushrooms
2 dashes worcestershire sauce
1/8 cup white wine
2 tbsp crumbled Valdeon cheese (if you can't find this, any sharp blue cheese will work)
1 tsp garlic herb butter

Preheat oven to 400 degrees.  In a heavy cast iron skillet melt the garlic herb butter and olive oil.  Thoroughly salt and pepper the steak on both sides.  Sear the steak on both sides allowing about 2-3 minutes per side.  Finish the steak in the oven for another 5-7 minutes, or until it reaches desired temperature.  Don't overcook the steak, rare is always better.

Allow the steak to rest on a cutting board while you prepare the sauce.  Put the skillet back on the stove top and turn the heat to medium.  Add the sliced onions and scrape up the bits from the pan.  Soften the onion for 2 minutes before adding the mushrooms.  Continue to soften for another 2 minutes.  Add the worcestershire, and wine.  Allow sauce to reduce for 7-10 minutes.  Melt the teaspoon of garlic herb butter into the sauce, then add the cheese.  When cheese is fully melted, it's done!

Slice the steak in 1/2 inch slices against the grain, and serve with a bit of your delicious topping.

Devour, and I know you will.