Grilled steak with Blue Cheese and chive compound butter

Name: Grilled steak with Blue Cheese and chive compound butter
Ingredients: 2 (1 1/2 inch thick) steaks (New York strip, rib eye, flatiron or hanger steaks); coarse kosher salt; freshly cracked pepper; grapeseed oil or other neutral oil for grill; 125 g Castello® Extra creamy danish blue; 225 g unsalted butter, (2 sticks) room temperature; 2 tsp smooth dijon mustard; 3 tbsp chives, fresh, chopped fine; coarse sea salt to season; freshly cracked black pepper to season

2 servings

Give your steak a fitting companion - our recipe for Grilled steak with Blue Cheese and chive compound butter will elevate your grilled beef to new heights. Add some of this intensely flavoured compound butter to your hot steak and indulge in the spicy dijon, umami blue cheese and tasty chives oozing from the butter.

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ingredients

For the steaks:

2 (1 1/2 inch thick) steaks (New York strip, rib eye, flatiron or hanger steaks)
coarse kosher salt
freshly cracked pepper
grapeseed oil or other neutral oil for grill

For the Blue Cheese and chive compound butter:

125 g Castello® Extra creamy danish blue
225 g unsalted butter, (2 sticks) room temperature
2 tsp smooth dijon mustard
3 tbsp chives, fresh, chopped fine
coarse sea salt to season
freshly cracked black pepper to season

preparation

Preparation

Compound butter

Place the softened butter into the bowl of a stand mixer with the paddle attachment (if using a hand-held mixer, place butter into a mixing bowl) and beat until light and fluffy, 3 to 4 minutes. Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1 to 2 minutes.

Crumble in the Castello Extra Creamy Danish Blue cheese and gently mix until it’s incorporated. It shouldn’t be perfectly smooth, there should be a few small flecks of cheese here or there. Taste for seasoning and add salt and pepper, if desired.

Place the butter in the center of a sheet of parchment paper, wax paper or plastic wrap. Form a log by rolling the bottom half of the paper over the butter (roll it back and forth a few times until it’s the thickness you want), then roll it all the way closed. Twist the ends to seal and tighten the log (you can tie them with twine if you like) and refrigerate until hardened, about two hours.

This recipe makes about 12 servings of the butter. The sealed roll will keep for 4 to 5 days in the refrigerator or up to 3 months frozen.

Steaks

Prepare a charcoal or gas grill. If gas, preheat on high for at least 15 minutes ahead of time. Remove steaks from the refrigerator 30 minutes before cooking so they come to room temperature. Season them liberally with course salt and pepper on both sides.

Rub grill grates well with oil. Grill steaks until medium rare, about 3 to 4 minutes per side (or however you like them done).

Remove steaks and immediately top each with a slice of blue cheese compound butter. Let it melt for 5 to 7 minutes as the steaks rest. Serve with Balsamic Roasted Red Onions with Thyme.