Blue Cheese Compound Butter makes steaks and vegetables pop with flavor. Add layers of flavor to make your meal extra special with this easy recipe.
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Compound butter is to compliment the flavors of steaks and vegetables. It is very easy to mix the perfect compound butter for your taste. And a little goes a long way, so make a batch and freeze individual pats for future use.
The perfect final touch for steaks like Grilled Filet Mignon, Grilled Strip Steak, Grilled Ribeye Steak, and T-bone or Porterhouse Steak. Also, on Oven Strip Steak and Oven Filet Mignon.
This recipe is featured in Mother's Day Recipes, Father's Day Steak Recipes and Valentine Day Recipes roundups.
🧂Ingredients
- Butter—Salted butter softened a little by sitting at room temperature or softened slightly in the microwave. If you use unsalted butter, add about one-quarter teaspoon of salt.
- Blue Cheese—Blue cheese crumbles are made for salad toppings and are perfect here, but you can use any blue cheese you have and break it up to incorporate it completely. ½ cup of crumbles is about 2 oz of weight.
- Other Ingredients—This version has crushed garlic, fresh parsley, and basal.
👨🍳How to Make Compound Butter
- Allow the butter to come to room temperature.
- Combine the butter with blue cheese crumbles, fresh chopped parsley, dry basil, and crushed garlic.
- Form into a roll in parchment paper and firm up in a refrigerator for 1-2 hours before cutting into pats and serving.
Uses
Most commonly, compound butter is added to steaks but it will also add a ton of flavor to vegetables or baked potatoes.
A little goes a long way. 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 it tight, and flat before freezing. We can then take out a few when needed. They are good for 2 to 3 months.
❓FAQs
The common additions are fresh herbs like parsley, rosemary leaves, chives, thyme, sage, and oregano.
Other ingredients: garlic, shallots, scallions, zest from fruits, and different cheeses like Parmesan or cheddar. Some compound butter will have red pepper flakes for a touch of heat.
No, they should be soft and mixed together for some texture. You do not want complete blending.
Add during serving. Well-cooked quality steaks will develop their flavors, and the compound butter is to compliment and add a layer of flavor to every bit.
While you can add it during cooking, much of it will melt off the steaks.
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Step-by-Step Photo Instructions
Allow one stick ( ½ cup) of butter to come to room temperature. You can speed that up some with the microwave.
Combine the soft butter with ½ cup of blue cheese crumbles, 1 tablespoon of freshly chopped parsley, 1 teaspoon of dry basil, and 2 cloves of crushed garlic.
Form into a roll in parchment paper and firm up in a refrigerator for 1-2 hours before cutting into pats for serving.
Serve on steaks or vegetables.
📖 Recipe
Blue Cheese 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) of butter to come to room temperature. You can speed that up some with the microwave.
- Combine the soft butter with ½ cup of blue cheese crumbles, 1 tablespoon of freshly chopped parsley, 1 teaspoon of dry basil, and 2 cloves of crushed garlic.
- Form into a roll in parchment paper and firm up in a refrigerator for 1-2 hours before cutting into pats for serving.
- Serve on steaks or vegetables.
Your Own 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 you want.
- You can use blue cheese other than crumbles if you break it up. ½ cup of crumbles is about 2 oz of weight.
- While butter stores well, there are fresh components here. 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 it tight, and lay it flat in a ZipLock bag 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.
Susan
I love this recipe, I spread it on garlic bread and broil until it's bubbly and starts to brown....never any left overs.
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.