Hey guys! If you love blue cheese, you are going to love this recipe! Over spring break I decided to try a compound butter for my steak instead of marinading it! This recipe tastes great no matter how you cook your steak - on a grill, pan, or even in the oven! To start, you need to make sure your two sticks of butter are softened, but you do not want to melt the butter. The best method is to let it sit out at room temperature, on the counter for a while (anywhere from 30 minutes to 1.5 hours should do the trick). While you are waiting for your butter to soften, you can measure out and cut up your other ingredients. First, chop up your chives into small, fine pieces and place them into a medium sized mixing bowl. Next, measure out and add the salt, pepper, and dijon. Now, grab your 4 oz. container of blue cheese and crumble it into fine pieces and add it into the mixture! When choosing your blue cheese you want a strong, bold flavor. Select one that is creamy and crumbly. For example, Roquefort is considered to be in the strong blue cheese category. Finally, add your softened butter to this delicious mixture! After the mixture is all in the bowl, use a single hand electric mixer to blend your ingredients (a fork and some elbow grease work, too). Next, lay out wax paper or plastic saran wrap on the counter. Make sure the piece you rip out is enough for the compound. Use a spatula to scrape the compound mixture onto the paper or wrap and mold into a log shape by rolling the bottom half of the paper back and forth over the butter, until rolled closed. Twist the ends to seal the compound and refrigerate until hardened, which is roughly two hours. *Pictures by Nerds with Knives* Next, cook your steaks. (Above are some tips on grilling your steak to perfection). After they are done remove them from the grill, place them on your plate and immediately place a slice of the amazing compound butter on the steak. Watch it melt for a few minutes. You can also place the steak in a pan for the last minute or so and add the butter on top to melt quicker. This meal is great if you pair it with some sautéed veggies, such as asparagus, zucchini, mushroom, onions, etc. Roasted garlic potatoes, or mashed potatoes also go great with this! For the Blue Cheese and Chive Compound Butter:
• ½ lb (8 oz) unsalted butter, (2 sticks) room temperature • 2 teaspoons smooth Dijon mustard • 3 tablespoons chives, fresh, chopped fine • ⅛ teaspoon course sea salt • ⅛ teaspoon freshly cracked black pepper • 4 oz Blue Cheese 1. Let butter soften. After butter is softened, measure out your ingredients. Make sure the chives and blue cheese are in small pieces. 2. Use a hand mixer, or fork to blend your ingredients. 3. Use a spatula to scrape the compound mixture onto the paper or wrap and mold into a log shape by rolling the bottom half of the paper back and forth over the butter, until rolled closed. Twist the ends to seal the compound and refrigerate until hardened, which is roughly two hours. 4. *Cook Steaks* Remove them from the grill, place them on your plate and immediately place a slice of the amazing compound butter on the steak. Watch it melt for a few minutes. You can also place the steak in a pan for the last minute or so and add the butter on top to melt quicker.
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