• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Craving California

  • Home
  • Recipes
    • Five Ingredient Meals
    • 30 Minutes or Less
    • Healthy
    • Dinner
    • Breakfast
    • Salads
    • Sides
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Dinner
  • Healthy
  • Fall and Winter
  • 30 Minutes or Less
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Category Home » Beef » Steak with Blue Cheese Compound Butter

    Steak with Blue Cheese Compound Butter

    Published: Dec 10, 2020 · Modified: Dec 10, 2020 by Leigh Hyatt Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Creamy, blue cheese butter with chives, shallot, and freshly cracked black pepper served overtop juicy, caramelized rib eye!

    a white plate with sliced steak with a disk of melted blue cheese compound butter on top

    Upgrade your next steak dinner with this savory, flavor-enhancing blue cheese compound butter! It only takes a few minutes to make, just fold all of the ingredients together and chill until firm. You can even make a double batch and store it in your freezer for months! This butter is great for not only steak but roasted chicken, baked potatoes, or corn on the cob.

    Looking for the perfect pairing? Serve Steak with Blue Cheese Compound Butter alongside roasted fingerling potatoes, kale caesar salad, or creamy polenta.

    Ingredients You’ll Need

    Here’s everything you’ll need to make Steak with Blue Cheese Compound Butter: steak (see note), butter, shallot, blue cheese, freshly cracked black pepper, and chives.

    Steak: You can use any cut of steak you like. I used a boneless rib eye but flat iron would be great too or skirt steak, even filet mignon.
    Blue Cheese: Spring for a high-quality blue cheese for this recipe like a Roquefort, Stilton, or Gorgonzola. This blue cheese from Point Reyes is one of my favorites. Skip the pre-crumbled stuff.

    recipe ingredients portioned out, a steak on a tray, a stick of butter, a shallot, blue cheese, chopped chives

    Recipe Steps:

    Step 1. Mix the Butter

    Fold together all of the compound butter ingredients then transfer the mixture to plastic wrap or parchment paper, roll into a log and refrigerate.

    two silver mixing bowls of compound butter ingredients, chives, blue cheese, and shallot

    Step 2. Cook the Steak

    Cook the steak in a hot cast iron pan to your desired doneness.

    a log compound butter wrapped in plastic wrap and a sliced steak with a disk of compound butter on top

    Step 3. Serve

    Transfer the steak to a cutting board. Place 1-2 slices of compound butter on top. Let rest, with the butter for about 5 minutes before serving.

    FAQS and Expert Tips

    What is compound butter?

    Compound butter is a mixture of butter and various herbs, seasonings, and spices. Compound butter can be served with steak, chicken, fish, or cooked vegetables.

    How long does compound butter last?

    Compound butter will stay fresh in the refrigerator for up to a week and in the freezer for up to three months.

    a white plate with sliced steak with a disk of melting compound butter and a blue steak knife on the side

    Check Out More Great Recipes

    • Five-Ingredient Steak Salad with Farro, Arugula, and Feta
    • Farro Salad with Fennel, Feta and, Crushed Olives
    • Chimichurri
    • Corn and Arugula Salad with Tomatoes and Blue Cheese
    • Buffalo Chicken Salad with Buttermilk Blue Cheese Dressing

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Steak with Blue Cheese Compound Butter

    Creamy, blue cheese butter with chives, shallot, and freshly cracked black pepper served overtop juicy, caramelized rib eye!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 2
    Calories: 527kcal
    Author: Leigh Hyatt Anderson

    Ingredients

    Steak

    • 1 bone-less rib eye about 1 1/2lb, room temperature
    • 1 tbsp neutral oil
    • salt and pepper

    Blue Cheese Compound Butter

    • 1/2 c unsalted butter room temperature
    • 1/2 c crumbled high-quality blue cheese
    • 1/4 c finely chopped chives
    • 1 small shallot minced
    • 1 tsp freshly cracked black pepper

    Instructions

    • To make the blue cheese compound butter place all of the ingredients in a mixing bowl then use a spatula to fold everything together until evenly combined. Transfer the mixture to plastic wrap or parchment paper then shape into a log and roll to 1 1/2 inches in diameter, twisting the ends to close. Place in the refrigerator to firm up.
    • Heat a large skillet, preferably cast iron, over medium-high, then add the oil. Season the steak generously with salt and pepper. As soon as the oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature reaches your desired doneness. (For medium-rare, your steak should reach an internal temperature of 125°–130°.)
    • Transfer the steak to a cutting board. Place 1-2 slices of compound butter on top. Let rest, with the butter for about 5 minutes before serving.

    Notes

    Ingredient Notes:
    • Steak: You can use any cut of steak you like. I used a boneless rib eye but flat iron would be great too or skirt steak, even filet mignon.
    • Blue Cheese: Spring for a high-quality blue cheese for this recipe like a Roquefort, Stilton, or Gorgonzola. Skip the pre-crumbled stuff.

    FAQs:
    • Compound butter will stay fresh in the refrigerator for up to a week and in the freezer for up to three months.
     
    Equipment 
    Cast Iron Pan | Mixing Bowls

    Nutrition

    Calories: 527kcal | Carbohydrates: 3g | Protein: 31g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 143mg | Sodium: 693mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1042IU | Vitamin C: 4mg | Calcium: 192mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    Previous Post: « Lemon Ricotta Pasta with Spinach and Artichoke
    Next Post: Little Gem Salad with Lentils, Radicchio and, Pecorino Vinaigrette »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published.

    Recipe Rating




    Primary Sidebar

    Welcome to Craving California!

    I'm so glad you're here! I'm Leigh and this website is where I'm sharing simple, easy to make recipes for eating well everyday! Read More ➞

    Recent Posts

    • Grilled Skirt Steak
    • Brioche Breakfast Toast with Bacon, Egg, and Chipotle Aioli
    • Grilled Lamb Chops with Herb Salad
    • Zesty Italian Pasta Salad
    citrus and fennel roasted chicken thighs

    Wholesome Dinners

    • Sheet Pan Roasted Sausage with Broccolini, Feta, and Crunchy Chili Oil
    • The Best Baked Meatballs
    • BLT Pizza with Basil Pesto Ranch
    • Bucatini Cacio e Pepe
    tandoori style salmon

    Featured In

    a beige and green graphic of a phone screen showing the craving california instagram feed

    Footer

    ^ back to top

    Follow

    • Instagram
    • Pinterest
    • Facebook

    About

    • Learn more about Craving California
    • Privacy Policy

    Contact

    • E-mail

    Copyright © 2020 Craving California

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy

    Privacy Policy