STEAK WITH BLUE CHEESE AND CHIVE COMPOUND BUTTER

STEAK WITH BLUE CHEESE AND CHIVE COMPOUND BUTTER

 

 

INGREDIENTS

·         For the Steaks:

·         2 (1½ inch thick) steaks (New York strip, rib eye, flatiron or hanger steaks)

·         Course kosher salt

·         Freshly cracked pepper

·         Grapeseed or other neutral oil for grill

·         For the Blue Cheese and Chive Compound Butter:

·         ½ lb (8 oz) unsalted butter, (2 sticks) room temperature

·         2 teaspoons smooth Dijon mustard

·         3 tablespoons chives, fresh, chopped fine

·         ⅛ teaspoon course sea salt

·         ⅛ teaspoon freshly cracked black pepper

·         4 oz Blue Cheese

INSTRUCTIONS

1.  Make the compound butter: Place the softened butter into the bowl of a stand mixer with the paddle attachment (if using a hand-held mixer, place butter into a mixing bowl) and beat until light and fluffy, 3-4 minutes. Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1-2 minutes.

2.  Crumble in the blue cheese and gently mix until it’s incorporated. It shouldn’t be perfectly smooth, there should be a few small flecks of cheese here or there. Taste for seasoning and add salt and pepper if desired.

3.  Place the butter in the center of a sheet of parchment paper, wax paper or plastic wrap. Form a log by rolling the bottom half of the paper over the butter (roll it back and forth a few times until it’s the thickness you want), then roll it all the way closed. Twist the ends to seal and tighten the log (you can tie them with twine if you like) and refrigerate until hardened, about two hours.

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Full instructions: Click here

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