Steak With Blue Cheese And Chive Compound Butter

Steak With Blue Cheese And Chive Compound Butter

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
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

  • 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.
  • 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.
  • 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.

  • For Full Instruction:

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