|Recipe from: blogchef
Image credit: Bobby
Grilled Steak With Blue Cheese Butter
“You can use whatever type of steak you want for this recipe but I recommend a cut that is good on the grill such as New York strip or rib-eye.” Bobby
4 rib-eye steaks (about 1 ½ inch thick)
Ground black pepper
Blue Cheese butter:
1 stick unsalted butter (softened)
1 teaspoon Dijon mustard
1 ½ tablespoons chopped fresh chives
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
2 ounces crumbled blue cheese
Place the softened butter into a medium mixing bowl.
Beat until lightly and fluffy using a fork.
Add chives, mustard, salt and pepper.
Mix in well using a fork.
Add the blue cheese and gently mix until it is incorporated into the butter.
Place the butter into the center of a sheet of plastic wrap.
Form a log by rolling the bottom half of the plastic wrap over the butter and continue rolling until it is closed.
Twist the ends of seal the log.
Refrigerate until hardened (about 2 hours).
Once it is hardened you can remove the plastic wrap and slice it for the steaks.
Brush the steaks with olive oil and season on both sides with salt and pepper.
Heat a grill to medium-high heat.
Add the steaks and cook turning once until they are done to your liking.
Remove the grill and immediately top with a slice of the blue cheese butter.
Allow it to melt as the steaks rest.
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