Grilled steak ramped up with a tangy, creamy blue cheese and chive compound butterINGREDIENTS
For the Steaks:
- 2 (1½ inch thick) steaks (New York strip, rib eye, flatiron or hanger steaks)
- Course kosher salt
- Freshly cracked pepper
- Grapeseed or other neutral oil for grill
- 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
- Make the 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, 3-4 minutes. Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1-2 minutes.
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