Bleu Cheese Butter for Steaks & Chops
D'Artagnan chef bio | Yield: makes 1/4 pound log
Make this compound butter recipe to add creamy richness and a salty bite to grilled steaks, burgers, and chops. We used Roquefort but any semi-soft bleu cheese will work.
- 1 stick (8 Tbs) unsalted butter, softened
- 3 ounces bleu cheese, crumbled, at room temperature
- Freshly ground black pepper
- In a small bowl, combine softened butter and bleu cheese. Season with a few turns of pepper. Mix until evenly combined. Place butter in plastic wrap and roll into a log shape. Chill.
Recipe note: Compound butter will keep fresh for about 2 weeks in the refrigerator and 1 year in the freezer.