Friday, June 16, 2017

Grilled Steak with Blue Cheese and Chive Compound Butter

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We made this for Mother’s Day while we where at the lake my sweet son cut up the cheese for our appetizer so mommy could have a glass of wine and relax.

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I used some fresh chives I got from my neighbors garden. I love when they have an overflowing amount of something growing!

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Overall the butter has a ton of flavor to it and much easier to make than a steak sauce.

Grilled Steak with Blue Cheese and Chive Compound Butter

(Adapted from Nerds with Knives)


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For the Steaks:

2 (1½ inch thick) steaks (New York strip, rib eye, flatiron or hanger steaks)

Coarse kosher salt

Freshly cracked pepper

Grapeseed or other neutral oil for grill


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 coarse 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.


For the Blue Cheese and Chive Compound Butter:

½ lb (8 oz) unsalted butter, (2 sticks) room temperature

2 teaspoons smooth Dijon mustard

3 tablespoons chives, fresh, chopped fine

⅛ teaspoon coarse sea salt

⅛ teaspoon freshly cracked black pepper

4 oz Blue Cheese


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.

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Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1-2 minutes.

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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.

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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.

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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.

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