This steak butter is a creamy spread of herbs, spices and blue cheese. Make this compound butter recipe and use it to enhance the flavor of beef or vegetables!
Someone (I think Paula Deen) coined the phrase, “everything tastes better with butter.”, and I do agree. Although, I’m still a firm believer that the perfect seasoning for a steak doesn’t need to be more than coarse salt and pepper.
So, if I recommend using simple seasonings for steak, what is steak butter for, and do you really need to butter steak?
Steak butter FAQ
No, steak butter isn’t a requirement for creating a delicious, juicy, tender cut of beef, but it can improve the flavor and texture. Buttering steak adds moisture to the meat, which helps prevent it from becoming dry and chewy. Plus, it adds another layer of flavor and/or creaminess to each bite.
Some people butter steak during cooking, to baste the meat. However, if the meat is good quality, basting shouldn’t be necessary. I suggest adding a compound butter just before serving, especially if using steak butter with cheese or ingredients that could easily burn.
Ingredient notes and substitutions
Because this is a compound butter for steak, it includes Gorgonzola blue cheese. As a result, the flavor is richer and the blue cheese adds some texture to the steak.
- Butter – The butter should be soft, but don’t let it get too warm or it may start to melt. If you’ll be using salt as one of the seasonings for your meat, you may want to use unsalted butter for this recipe. This helps prevent the meat from being too salty. If you need to use salted butter, use additional salt sparingly.
- Fresh garlic – There really isn’t a perfect substitute for the flavor of fresh cloves of garlic, but in a pinch, garlic paste works.
- Blue cheese crumbles – I prefer the milder taste of Gorgonzola, but any variety of blue cheese can be used.
- 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. If you are sensitive to spicy foods, feel free to omit the red pepper.
Video: making compound butter for steak
To see the technique for making any type of compound butter, watch the video in the recipe card at the bottom of this post. To specifically make blue cheese butter, use the ingredients shown in the recipe card.
How to roll blue cheese 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 mixture 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.
Other uses for steak butter
Gorgonzola steak butter is easy to make and of course, it’s perfect on any type of beef; it’s fantastic on a boneless prime rib roast!
Storing and freezing instructions
After you make the steak 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. It keeps well in the freezer for about 6 months.
Some people like to store butter at room temperature. Generally, it is okay to keep butter at room temperature for a couple of days if the temperature in the room is below 70° F. If the temperature is higher than that, the butter may start to melt.
If you don’t use it up in 2-3 days, it’s best to keep it in the refrigerator or freezer.
This post, originally published on Kevin is Cooking Nov. 30, 2013, was last updated with new content on Nov. 29, 2021.
Steak Butter with Blue Cheese + Video
- 1/2 cup butter softened
- 2 cloves garlic
- 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
- Add room temperature butter to mixing bowl.
- Using the side of a knife, smash the cloves of garlic to remove the skins, then finely chop them.
- Finely chop fresh herbs and with blue cheese, garlic, red pepper flakes and salt to bowl of butter. Use a silicone spatula or wood spoon to mix and combine ingredients..
- At this point, the butter can be used as-is over cooked vegetables or as a spread for warm bread or rolls. To use as a compound butter, continue with the following steps.
- Transfer the steak butter mixture onto sheet of wax paper, approximately 1 inch in from a long edge.
- Using your hands, form butter into a cylindrical shape, then wrap it up, using the wax paper to hold the mixture together. Twist the paper on both ends of butter and refrigerate until firm.
- Remove from refrigerator, unroll and slice into pieces to top steak.
- Roll up and refrigerate or freeze any remaining compound butter.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.