Steak with Blue Cheese and Chive Compound Butter
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2 steaks
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Course
Main Course
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Cuisine
American
Steak with Blue Cheese and Chive Compound Butter
Description
Steak with Blue Cheese and Chive Compound Butter centers on searing thick New York Strip steaks, enhanced by a creamy, tangy butter. The compound butter is made by beating unsalted butter until light, then incorporating finely chopped chives, Dijon mustard, salt, freshly cracked pepper, and crumbly blue cheese such as Maytag, Gorgonzola, or Stilton. This results in a textured butter with bursts of sharp cheese throughout.
The butter is formed into a log and chilled to firm up, making it easy to slice and place atop hot steaks just before serving. The heat of the steak slowly melts the butter, imparting rich, herbaceous, and piquant notes to each bite. This technique adds complexity and moisture, complementing the beef's robust flavor.
This dish suits dinners where a rich, indulgent accompaniment is desired alongside simply grilled or pan-seared steaks. The blue cheese butter can elevate a weekday meal without requiring complex sauces. Pair with simple sides that do not overpower the steak.
The butter keeps refrigerated for up to a week or can be frozen up to four months, making it convenient for advance preparation. For cooking the steaks, a cast iron or other heavy skillet works well if a grill is unavailable.
Ingredients
For the Steaks:
- 2 New York Strip steak 1 1/2 inch thick, or rib eye, flatiron or hanger steaks
- kosher salt coarse
- black pepper freshly cracked
- grapeseed oil or other neutral oil, for grill
For the Blue Cheese and Chive Compound Butter:
- 1/2 lb unsalted butter 8 oz (2 sticks), room temperature
- 2 teaspoons Dijon mustard smooth
- 3 tablespoons chives fresh, chopped fine
- 1/8 teaspoon sea salt coarse
- 1/8 teaspoon black pepper freshly cracked
- 4 oz blue cheese recommended Maytag, Gorgonzola or Stilton, crumbly
Instructions
- Make the compound butter: Place the softened butter into the bowl of a stand mixer with the paddle attachment (if using a hand-held mixer, place butter into a mixing bowl) and beat until light and fluffy, 3-4 minutes. Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1-2 minutes.
- Crumble in the blue cheese and gently mix until it’s incorporated. It shouldn’t be perfectly smooth, there should be a few small flecks of cheese here or there. Taste for seasoning and add salt and pepper if desired.
- Place the butter in the center of a sheet of parchment paper, wax paper or plastic wrap. Form a log by rolling the bottom half of the paper over the butter (roll it back and forth a few times until it’s the thickness you want), then roll it all the way closed. Twist the ends to seal and tighten the log (you can tie them with twine if you like) and refrigerate until hardened, about two hours.
- Note: This recipe makes about 12 servings of the butter. The sealed roll will keep for 4-5 days in the refrigerator or up to 3 months frozen.
- Make the steaks: Prepare a charcoal or gas grill. If gas, preheat on high for at least 15 minutes ahead of time. Remove steaks from the refrigerator 30 minutes before cooking so they come to room temperature. Season them liberally with course salt and pepper on both sides.
- Rub grill grates well with oil. Grill steaks until medium rare, about 3-4 minutes per side (or however you like them done).
- Remove steaks and immediately top each with a slice of Blue Cheese butter. Let it melt for 5 -7 minutes as the steaks rest. Serve with Balsamic Roasted Red Onions with Thyme.
Notes
- The compound butter makes about 12 servings and can be refrigerated for up to a week or frozen for up to 4 months.
- Use a cast iron skillet to pan-sear the steaks if grilling is not an option.
- Blue cheeses like Maytag, Gorgonzola, or Stilton provide the best crumbly texture and flavor balance.
- Let the butter soften at room temperature before beating for easier mixing.
User Reviews
Overall Rating
5
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