Servings:four.

The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring agents to add another dimension to your food. If you’re not a blue cheese fan, you can totally leave it out, or use rosemary, thyme, or an even stronger cheese if you desire. Some recipes for compound butter insist that you form it into a log. Do so if you wish, but spooning it into a container works just as well.

This recipe is excerpted fromGrillin’ with Gas.

Now what does blue cheese butter do for a New York strip steak? Ultimate steak nirvana.

For more steak nirvana, check outthe Grilling Guide.

Ingredients

For the blue cheese butter:

1/2 cup (1 stick) unsalted butter, at room temperature
4 oz. crumbled blue cheese, preferably Maytag or Point Reyes
1/4 tsp. granulated garlic
1/4 tsp. freshly ground black pepper, or more to taste

For the steaks:

4 8- to 10-oz. New York strip steaks, 1 to 1-1/2 inches thick
Olive oil
Kosher salt
Freshly ground black pepper

Preparation

To make the butter, blend the butter, blue cheese, garlic, and pepper together in a medium bowl. (A fork is a good tool for doing this. If you wish, you could use a hand mixer.) Pack the butter in a small container and refrigerate until needed. The butter can be made several days in advance and even frozen.
Allow the steaks to stand at room temperature for 30 minutes before grilling. Brush olive oil over both sides of the steaks and season generously with salt and pepper.
Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
Place the steaks on the grill, close the lid, and cook for 4 to 5 minutes per side for medium-rare. Add a minute or two to each side for medium; subtract a minute or two from each side for rare. Remove from the grill and let rest for at least 5 minutes. Smear at least a tablespoon of the butter over each steak and serve.

Serve withGlazed Fingerling Potato Salad with Pancetta and Warm Mustard Vinaigrette.

(2 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Blue Cheese
IN THIS RECIPE
Garlic
IN THIS RECIPE
Black Peppercorns
FEATURED
Squash Blossoms

Reviews

Rate or Review

Reviews (2 reviews)

Annevdw54| 08/27/2012

我第一次过蓝奶酪牛排was in a steak house in Massena,N.Y. Since then I have added it on occasion to my steaks. However in a butter is a brilliant idea as it becomes a little less strong depending on one's taste for blue cheese. I used a Gorgonzola as we love the pungent taste of Blue cheese and it is a bit stronger then most other Blue cheese's. Excellent recipe,simple and adds another level to steak. I use it even on my London broils,any steak will do!
m2violin| 05/31/2010

Can't believe this hasn't been rated before-this is wonderful, and easy-peasy! This makes a lot of blue cheese butter, but the butter keeps a long time. Try some on a baked potato.