Easy Blue Cheese Compound Butter Recipe for Steak

This easy-to-make steak butter is a combination of butter, blue cheese and fresh herbs. This compound butter recipe is an easy way to enhance the flavor of beef or make steak night extra special. 

Have you ever had melted blue cheese compound butter on a steak? If not, you need to try it.  This is an easy blue cheese butter recipe that will take your new york strip steak (or any other steak) to the next level. 

Usually, I’m not a fan of blue cheese, but this easy blue cheese butter is the exception. It has a big, bold flavor that is amazing with steak. And if you happen to have any butter left over, you can add it to your vegetables or baked potato.

If you like steak butter on your steak dinner, but aren’t a fan of bleu cheese butter, try this easy recipe for Ruth Chris Steak Butter Recipe (copycat).

Ingredients

• Unsalted butter: When making this compound butter, I like to use unsalted butter so that I can control the amount of salt. However, you could also use a salted butter and omit the salt at the end of this recipe. 
• Blue cheese: you can use any blue cheese. Gorgonzola will work too
• Fresh thyme (or parsley or basil work great too): Fresh is best. If you’re in a pinch, you could substitute 1 teaspoon dried herb for 1 tablespoon of fresh herbs.

How to make

• Bring the butter to room temperature naturally. This is the biggest secret of this recipe. It’s tempting to put a stick of butter in the microwave to speed up the process, but don’t do it! If you do, the herbs won’t mix in as smoothly. Put the stick of butter on the counter for an hour or so, walk away, and then come back to make the homemade butter. 
• Add the blue cheese crumbles, softened butter, and fresh herbs to a small bowl.
• Mix everything together with a whisk. Add Kosher salt and black pepper to taste
• Cover the bowl with plastic wrap and refrigerate for 30 minutes. 
• Once steaks are cooked, top them with some of the butter and let them rest for 5 minutes before serving.

Tips for making bleu cheese compound butter

• This recipe is not difficult to make. But, the only thing that’s hard is to bring the butter to room temperature naturally. It’s so tempting to put a stick of butter in the microwave to speed up the process, but don’t do it! If you do, the herbs won’t mix in as smoothly. Put the stick of butter on the counter for an hour or so, walk away, and then come back to make the homemade butter. 
• This butter is best served at room temperature, so it is easy to spread on food. If it’s too cold it will break apart and not be overly pleasant to eat.

Make Ahead and Storage:

Make-Ahead: You can make this up to 5 days ahead of time. Keep it in the refrigerator or freezer until you are ready to use it.

How to Store: Place it in a container with a lid or rolled in parchment paper and keep it in the refrigerator for up to 7 days. Cover and freeze it for up to 6 months.

KITCHEN PRODUCTS WE LOVE

• Cast Iron Skillet
• Roasting Pan
• Meat Thermometer

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More Beef Recipes to Try:

• Bacon Wrapped Filet Mignon
• Pizza Casserole
• Prime Rib Roast with Garlic Herb Butter
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)

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