Servings
Font
Back
Steak with Blue Cheese and Chive Compound Butter
5 from 24 votes

Steak with Blue Cheese and Chive Compound Butter

This recipe features New York Strip steaks paired with a compound butter blending blue cheese, chives, and Dijon mustard. The butter is whipped until fluffy then mixed with crumbled blue cheese for a spread that melts over grilled or pan-seared steaks, adding moisture and a sharp savory finish. Preparing the butter in advance allows the flavors to meld and the butter to harden for easy slicing and serving.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 2 steaks
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Rub grill grates well with oil. Grill steaks until medium rare, about 3-4 minutes per side (or however you like them done).
  7. 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.