Creamy, blue cheese butter with chives, shallot, and freshly cracked black pepper served overtop juicy, caramelized rib eye!
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.
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.
Step 2. Cook the Steak
Cook the steak in a hot cast iron pan to your desired doneness.
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
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.
Compound butter will stay fresh in the refrigerator for up to a week and in the freezer for up to three months.
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Steak with Blue Cheese Compound Butter
- 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
- 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.
- 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.
- Compound butter will stay fresh in the refrigerator for up to a week or in the freezer for up to three months.
Cast Iron Pan | Mixing Bowls