Make that steak or vegetables pop with this wonderful blue cheese and garlic compound butter. Add layers of butter, garlic, and blue cheese to make the meal extra special.
Introduction
There are as many compound butter recipes as there are people. Well almost.
After reading many of these recipes, we came up with what my wife really wanted, great blue cheese taste with a bunch of garlic and butter. We have repeated this many times since.
My Rating
Excellent addition to steak, veggies, or even a baked potato.
🧂Ingredients
The Butter
I use regular salted butter softened a little be sitting at room temperature or softened slightly in the microwave. If you use unsalted butter, you should add about one-quarter teaspoon of salt.
The Blue Cheese
Blue cheese crumbles are made for salad toppings and are perfect here but you can use any blue cheese you have and just break it up to incorporate it completely. ½ cup of crumbles is about 2 ozs of weight.
Other Ingredients
Now comes the fun. You can add almost anything you think would be good: Garlic, fresh herbs, shallots, scallions, spices, zest from fruits, cheeses, but almost anything you want. Now, I think the combination I have here is exceptionally good, and my wife has made me repeat it many times.
👨🍳Uses
Most commonly, compound butter is added to steaks. We commonly use it on strip steaks to make them exceptional for special dinners. But use it on any steak like ribeye or t-bones.
It will also add a ton of flavor to vegetables or a baked potato.
A little goes long ways. A tablespoon or two is more than enough for lots of flavors.
❄️Storage
While butter stores well, there are fresh components here. I feel that 3 to 4 days refrigerated is as long as I would trust it.
For freezing, I generally will cut the compound butter into slices of about a tablespoon each, seal tight, and flat before freezing. We can then take out a few when needed. They are good for 2 to 3 months.
🐄Steak Recipes
Pan Seared Oven Roasted Strip Steak
How to Grill a Strip Steak on a Gas Grill
How to Grill a Ribeye Steak on a Gas Grill
How to Grill a T-bone or Porterhouse Steak - A Tutorial
🖼️Step-by-Step Photo Instructions
Allow one stick ( ½ cup) butter to come to room temperature. You can speed that up some with the microwave.
Combine with ½ cup blue cheese crumbles. One tablespoon fresh chopped parsley, one teaspoon dry basil, and two cloves crushed garlic.
Form into a roll in parchment paper and allow to firm up in a refrigerator for 1-2 hours before serving.
📖Recipe
Blue Cheese and Garlic Compound Butter
Ingredients
- ½ cup butter - with salt or add ¼ teaspoon kosher salt if unsalted butter
- ½ cup blue cheese crumbs
- 1 tablespoon parsley - fresh
- 1 teaspoon basal
- 2 cloves garlic - crushed
Instructions
- Allow one stick ( ½ cup) butter to come to room temperature. You can speed that up some with the microwave.
- Combine with ½ cup blue cheese crumbles. One tablespoon fresh chopped parsley, one teaspoon dry basil and two cloves crushed garlic.
- Form into a roll in parchment paper and allow to firm up in a refrigerator for 1-2 hours before serving.
My Private Notes
Recipe Notes
Pro Tips
- Use softened butter to make mixing easier.
- I suggest salted butter but if you use unsalted butter, add ¼ teaspoon salt per stick of butter.
- Add other ingredients if you want.
- You can use blue cheese other than crumbles if you break it up. ½ cup of crumbles is about 2 ozs of weight.
- While butter stores well, there are fresh components here. I feel that 3 to 4 days refrigerated is as long as I would trust it.
- For freezing, I generally will cut the compound butter into slices of about a tablespoon each, seal tight, and flat before freezing. We can then take out a few when needed. They are good for 2 to 3 months.
- Good on any type of steak along with vegetables and potatoes.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published July 10, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Ginger Ward
Yummy! So good. Thank you so much for sharing.
Christine @ myblissfulmess
For Christmas dinner, we decided to step outside the box, but only a little bit, and grill steaks for our main dish. We found beautiful steaks on sale and I liked the fact that The Hubs can do the grilling, while I take care of the side dishes, instead of me doing it all. To make these steaks extra special for Christmas, I made this compound butter to melt on top of them. It's incredibly delicious! Everyone loved it, especially The Hubs! This was better than any steakhouse recipe we've ever had. So delicious!
DrDan
Hi Christine,
Welcome to the blog.
This is something special I started doing for my wife. She is a blue cheese and garlic hound. But I love it too.
Thanks for the note and Happy New Years.
Dan
Ann
I made the Blue Cheese Butter and it was awesome
Ann
Can you freeze this?
DrDan
Yes, I do it all the time. Cut into serving size pats. Good frozen for 2-3 months.
Susan B.
How much is a serving as far as ounces or grams? I see there are 12 servings but I can’t find what is considered a serving. Thank you.
DrDan
Total recipe makes 1 cup in volume (about 6 oz of weight since the blue cheese crumbles are less dense).
Think of a 1 tablespoon pat of butter. It will be about 1/3 larger and weight about 1/2 oz. So a good size chunk.
Tim Daugherty
Made this today for my bacon wraped filet. What a treat, thanks much for posting.