Steak with Blue Cheese Compound Butter
Creamy, blue cheese butter with chives, shallot, and freshly cracked black pepper served overtop juicy, caramelized rib eye!
Servings: 2
Calories: 527kcal
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:
Storing Leftovers:
Cast Iron Pan | Mixing Bowls
- 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.
Storing Leftovers:
- 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
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