Steak is one of our favorite meals. When cooked properly, it’s a meal fit for royalty. When you make blue cheese butter to go with it, it’s truly out of this world. Compound butter is so easy to make, and takes your perfect cut of meat to the next level. Once you’ve made compound butter and realize how easy it is, it will be a staple condiment for every steak dinner going forward. Give this blue cheese butter recipe a try.
Compound butter is butter mixed with herbs, cheese or other seasonings.
Check the expiration date on the butter, but generally speaking, it will keep for up to a month in the refrigerator and up to three months if frozen.
Start with your butter. I prefer to use salted butter, but you can definitely choose to use unsalted as well. If you do use unsalted, be sure to add a little salt to really bring out those flavors. Set your butter out and get it to room temperature. This way, it will be much easier to mix all the ingredients together. Add that room temperature butter to a bowl, then go to work on your herbs.
Remove the rosemary leaves and thyme leaves from the stems. Chop them finely, and add them to the bowl, along with your blue cheese crumbles and minced garlic. Mix all ingredients together with a rubber spatula, until they are well combined.
Add the mixture to parchment paper and roll into a log. Wrap the parchment around the butter log and twist the ends to close. Refrigerate the butter for about 2 hours so it firms up and can be easily sliced.
I chose to use rosemary and thyme for this recipe, but you really can use whatever herbs you like best. I also prefer to use fresh herbs as opposed to dry, but you can use whatever you have available. Just know that you get much better flavor with fresh herbs.
Can You Freeze Blue Cheese Butter?
Yes, you can! Compound butter can be frozen so you can have it with your steaks all winter long! I like to make it in the summers when I have fresh herbs available to me.
After cooking your favorite cut of meat, while it rests, add a slice of the blue cheese compound butter to the top of the steak. Let that compound butter melt into the steak. Enjoy with your favorite sides!
Blue Cheese Compound Butter
- 1 Bowl
- 1 Rubber Spatula
- Parchment paper
- 1 stick salted butter room temperature
- 4 Oz crumbled blue cheese
- 1 Tsp fresh thyme Removed from stems and chopped
- 1 Tsp fresh rosemary Removed from stems and chopped
- 2 Cloves minced garlic
- Add all ingredients to a mixing bowl and stir with rubber spatula until well combined. Pour butter mixture onto parchment paper and form into a log. Roll up parchment paper around it and twist the ends. Refrigerate for about 4 hours until the butter is firm. Slice and place on top of hot steak.