05/04/2012

Blue Cheese Butter on Ribeye Steaks

Simple and to the point, there’s nothing liked grilled steak.  Last night’s fare – beautiful, Ribeye steaks with a little something extra….Blue Cheese Butter.

 The only other things that were needed – a green salad and crunchy garlic bread.  In many cookbook, food magazines or restaurants, you may see the term, “compound butter,” but don’t be scared!  This term simply means – butter with other ingredients, chilled and then added to meats or other dishes at the end of the cooking process to enhance flavor.  Let’s be honest about this…when you add a compound butter to something, FLAVOR rules!  So, get creative, make your own, you’ll love the outcome!
Blue Cheese Butter 
    • 1 stick of unsalted butter at room temperature
    • 3 oz (about 1/4 cup) of blue cheese
    • 1/2 clove garlic – finely minced
    • 1/2 teaspoon fresh cracked black pepper
    • Add all ingredients to a bowl and blend with a fork.
    • On a sheet of parchment or wax paper, place butter mixture and shape into a log.
    • Using the paper, roll the butter into a tight log and twist the ends to secure.
    • Refrigerate for 20  minutes or in freezer for 10 minutes.
    • Cut into 1/2″ rounds and place on steaks, chops, potatoes or any other dish.
    • Butter can be stored for up to 2 weeks.
Thanks for taking one for the team, you big hunks of love!
There’s nothing like butter, stinky cheese and grilled steak….um, um!
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Comments

  1. This sounds so good! Saw your post on Southern Food bloggers, and I am a new follower.

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