The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring agents to add another dimension to your food. If you’re not a blue cheese fan, you can totally leave it out, or use rosemary, thyme, or an even stronger cheese if you desire. Some recipes for compound butter insist that you form it into a log. Do so if you wish, but spooning it into a container works just as well.
Now what does blue cheese butter do for a New York strip steak? Ultimate steak nirvana.
For more steak nirvana, check out the Grilling Guide.
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The first time I ever had Blue cheese on a steak was in a steak house in Massena,N.Y. Since then I have added it on occasion to my steaks. However in a butter is a brilliant idea as it becomes a little less strong depending on one's taste for blue cheese. I used a Gorgonzola as we love the pungent taste of Blue cheese and it is a bit stronger then most other Blue cheese's. Excellent recipe,simple and adds another level to steak. I use it even on my London broils,any steak will do!
Can't believe this hasn't been rated before-this is wonderful, and easy-peasy! This makes a lot of blue cheese butter, but the butter keeps a long time. Try some on a baked potato.
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