Steak Butter with Blue Cheese and Garlic is the perfect enhancement for NY strips, t-bones, rib-eyes, filets, or porterhouse steaks. Try it on burgers and vegetables for extraordinary flavor. Add a special layer of creamy taste to your meal with this fast and easy compound butter recipe.
🧈Ingredients
Butter
Blue Cheese Crumbles
Garlic, basil, fresh parsley
Optional Ingredients discussed in the post
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Featured Comment by Ginger :
"Yummy! So good."
⭐⭐⭐⭐⭐
Homemade compound butter is a compliment to the flavors of steaks and vegetables. It's easy to make the perfect compound butter for your taste using the herbs and spices you choose. And a little goes a long way, so make a batch and freeze individual pats of your own customized compound butter for future use.
👨🍳How to Make Compound Butter—Step-by-Step Photo Instructions
1. Warm butter to room temperature by setting it out for an hour or with the microwave.
2. Combine the soft butter with blue cheese crumbles, parsley, dry basil, and crushed garlic.
3. Form into a roll on parchment paper and roll tightly.
4. Refrigerate for 1-2 hours, then cut into pats for serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🧂Ingredients options
Salted butter softened a little by sitting at room temperature or softened slightly in the microwave. If you use unsalted butter, add about one-quarter teaspoon of salt.
Blue cheese crumbles are made for salad toppings but are perfect here. But you can use any blue cheese and break it up to incorporate it completely. ½ cup of crumbles is about 2 oz in weight.
Other Ingredients—Our version has crushed garlic, fresh parsley, and dry basal.
Herb and spice variations—Use dry or fresh parsley, rosemary, basil, chives, thyme, sage, or oregano.
Other optional ingredients—shallots, scallions, zest from fruits, and different cheeses like Parmesan or cheddar. Some compound butter will have red pepper flakes for a touch of heat.
🍴When to use steak butter
It's the perfect final touch for beef steaks like cast iron seared filet mignon or grilled filet mignon, grilled New York strip steaks or seared NY strip steaks, grilled ribeye, and t-bone or porterhouse steaks.
Most commonly, compound butter is added to steaks, but it will also add a ton of flavor to any vegetable or baked potatoes.
❄️Storage
While butter stores well, there are usually fresh components, so 4 days refrigerated is as long as I recommend.
For freezing, I cut the compound butter into slices of about a tablespoon each, arrange them flat in a single layer in a freezer bag, seal it, and freeze them. We can then take out a few when needed. They are good for 3 months.
❓FAQs
No, they should be soft and mixed together for some texture. You do not want complete blending.
Add during serving. Steaks will develop their flavors, and the compound butter complements and adds flavor to every bite.
While you can add it during cooking, much of it will melt off the steaks.
📖 Recipe
Steak Butter with Blue Cheese and Garlic
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Ingredients
- ½ cup butter (one stick) - with salt or add ¼ teaspoon kosher salt if unsalted butter
- ½ cup blue cheese crumbs
- 1 tablespoon parsley - fresh
- 1 teaspoon basal
- 2 cloves garlic - crushed
Instructions
- Allow one stick ( ½ cup) of butter to come to room temperature. You can speed that up some with the microwave.
- Combine the soft butter with ½ cup of blue cheese crumbles, 1 tablespoon of freshly chopped parsley, 1 teaspoon of dry basil, and 2 cloves of crushed garlic.
- Form into a roll of parchment paper and firm up in a refrigerator for 1-2 hours before cutting into pats for serving.
- Serve on steaks or vegetables.
Recipe Notes
Pro Tips
- Use softened butter to make mixing easier.
- I suggest salted butter, but if you use unsalted butter, add ¼ teaspoon salt per stick of butter.
- Please add other ingredients you'd like.
- You can use blue cheese other than crumbles if you break it up. ½ cup of crumbles is about 2 oz of weight.
- While butter stores well, there are fresh components here. 3 to 4 days refrigerated is as long as I would trust it.
- For freezing, I generally will cut the compound butter into slices of about a tablespoon each, seal it tight, and lay it flat in a ZipLock bag before freezing. We can then take out a few when needed. They are good for 2 to 3 months.
- Good on any steak, along with vegetables and potatoes.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published July 10, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Susan says
I love this recipe, I spread it on garlic bread and broil until it's bubbly and starts to brown....never any left overs.
Ginger Ward says
Yummy! So good. Thank you so much for sharing.
Christine @ myblissfulmess says
For Christmas dinner, we decided to step outside the box, but only a little bit, and grill steaks for our main dish. We found beautiful steaks on sale and I liked the fact that The Hubs can do the grilling, while I take care of the side dishes, instead of me doing it all. To make these steaks extra special for Christmas, I made this compound butter to melt on top of them. It's incredibly delicious! Everyone loved it, especially The Hubs! This was better than any steakhouse recipe we've ever had. So delicious!
DrDan says
Hi Christine,
Welcome to the blog.
This is something special I started doing for my wife. She is a blue cheese and garlic hound. But I love it too.
Thanks for the note and Happy New Years.
Dan
Ann says
I made the Blue Cheese Butter and it was awesome
Ann says
Can you freeze this?
DrDan says
Yes, I do it all the time. Cut into serving size pats. Good frozen for 2-3 months.
Susan B. says
How much is a serving as far as ounces or grams? I see there are 12 servings but I can’t find what is considered a serving. Thank you.
DrDan says
Total recipe makes 1 cup in volume (about 6 oz of weight since the blue cheese crumbles are less dense).
Think of a 1 tablespoon pat of butter. It will be about 1/3 larger and weight about 1/2 oz. So a good size chunk.
Tim Daugherty says
Made this today for my bacon wraped filet. What a treat, thanks much for posting.