The Perfect Blue Cheese Butter recipe!
Cooking the perfect seared New York steak in a hot cast iron pan is the ultimate meal. Season it simply with a good layer of flakey sea salt and freshly cracked black pepper. Then top it with a touch of creamy butter, blue cheese and herbs, its delicious.
Quickly cook the steak 3 minutes a side, remove from the hot pan and allow to rest. This allows the meat to and all of its juices to relax a bit before the first bite. But, what if I told you there was a way to elevate the flavor of that perfect rich golden brown, seared steak?
By making my Bleu Cheese Compound Butter and adding a softened bit of it to the steak while it rests, you will believe you are eating at the famous Delmonico Steak House in New York.
The carryover heat from the steak melts the butter, softens the blue cheese and blooms the essential oils in the herbs. The shallot softens and gets creamy giving that New York steak the perfect balance of salty, rich, bright and spicy flavors.
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Ingredients
- 1 stick unsalted butter, softened
- 3 Tablespoon blue cheese crumbles
- 1 tablespoon shallot, minced
- 1 Tablespoon fresh parsley, chopped
- ½ teaspoon fresh chive, chopped
- ½ teaspoon ground black pepper
Instructions
- Mix all ingredients in a bowl and place in a small freezable container, will keep for up to 3 months. Best on grilled steak, beef tenderloin grilled asparagus.