Steak butter incorporates herbs, spices and Gorgonzola blue cheese into creamy butter. Make this compound butter to add flavor to meat or steamed vegetables – it’s SO delicious! It’s what I use all the time to top off my rib eye steaks.
Remember that rib eye steak I shared with you? This is what I use all the time to melt on top! It’s a perfect finish.
WHAT IS COMPOUND BUTTER?
Compound butter is a mixture of fresh herbs, spices, cheeses, and/or aromatic liquids that are incorporated into soft butter.
The flavored butter is then reformed in either wax paper, plastic wrap or parchment paper, and chilled until it is firm enough to be cut into slices.
Ingredients in Gorgonzola Blue Cheese Butter
Because this is a compound butter for steak, we make it with the addition of Gorgonzola blue cheese. As a result, the flavor is richer and the blue cheese adds some texture to the steak.
- Soft butter – The butter should be soft, but don’t let it get too warm or it may start to melt.
- Garlic cloves
- Blue cheese crumbles – I like the milder taste of Gorgonzola, but any variety of blue cheese will work as well.
- Fresh herbs – parsley, rosemary leaves, thyme, sage, and oregano. The key to delicious flavored butter is using fresh herbs; dried herbs simply won’t give you the flavor you want.
- Spices – red pepper flakes and kosher or sea salt
How to make steak butter
- Add soft butter, fresh herbs and spices, and Gorgonzola cheese to a mixing bowl. Use a silicone mixing spatula or wooden spoon to combine everything together.
- Form the blue cheese butter into a small log shape on a piece of plastic wrap, parchment paper, or waxed paper.
- Wrap the log of butter, being careful not to squeeze it too tightly. TIP: Use a cardboard tube from a roll of bath tissue to assist in creating the shape.
- Slide one end of the Gorgonzola butter into the tube, positioning it neatly inside. Then, pat the edges to help form a perfect cylinder.
- Refrigerate the steak butter until it is firm enough to cut into slices.
- In this particular compound butter for steak, I use Gorgonzola blue cheese crumbles to create the flavor profile, because steak and blue cheese is a killer combination. If you prefer a stronger flavor, feel free to use Stilton or any other blue cheese of your preference.
- If you want to make compound butter without cheese, I suggest making simple herb butter. It’s my flavored butter of choice to use under the skin of a Thanksgiving roasted turkey.
STORING AND FREEZING INSTRUCTIONS
After you make the butter, you can either store it in the refrigerator or freeze it for later use.
If you decide to freeze it, be sure to wrap it well to prevent freezer burn. As long as it is well wrapped, you can store it frozen that way for about 6 months.
Note: Some people like to store butter at room temperature. Generally, it is okay to keep butter at room temperature for a couple of days, but it’s best if the temperature in the room is below 70 F. Otherwise, the butter may start to melt. If the butter won’t be used up in 2-3 days, it’s best to store it in the refrigerator or freezer.
Watch how to make compound butter for steak below!
This video will show you the technique to make a compound butter, but use the ingredients in the recipe below.
Blue Cheese (Gorgonzola) Steak Butter
- 1/2 cup butter softened
- 2 garlic cloves
- 4 oz Blue Cheese crumbles
- 2 tbsp parsley chopped
- 2 tbsp rosemary chopped
- 2 tbsp thyme chopped
- 1 tbsp sage chopped
- 1 tbsp oregano chopped
- 1/4 tsp red pepper flakes
- 1/8 tsp salt
- Let butter come to room temperature and place in a bowl.
- Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
- Chop the fresh herbs and mix in with butter, cheese, garlic, red pepper flakes and salt.
- At this point you could rub under the skin of any poultry before roasting.
- With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.
- Roll the butter mixture into a cylindrical shape working with the wax paper. (See Note 1) Twist the edges and refrigerate until firm.
- Remove from refrigerator, unroll and slice into pieces to top steak.
- Roll up and refrigerate the remaining compound butter.