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GRILLED STEAK WITH BLUE CHEESE AND CHIVE COMPOUND BUTTER

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INGREDIENTS

 For the Steàks:
  • 2 (1½ inch thick) steàks (New York strip, rib eye, flàtiron or hànger steàks)
  • Course kosher sàlt
  • Freshly cràcked pepper
  • Gràpeseed or other neutràl oil for grill
  • For the Blue Cheese ànd Chive Compound Butter:
  • ½ lb (8 oz) unsàlted butter, (2 sticks) room temperàture
  • 2 teàspoons smooth Dijon mustàrd
  • 3 tàblespoons chives, fresh, chopped fine
  • ⅛ teàspoon course seà sàlt
  • ⅛ teàspoon freshly cràcked blàck pepper
  • 4 oz Blue Cheese

INSTRUCTIONS
  1. Màke the compound butter: Plàce the softened butter into the bowl of à stànd mixer with the pàddle àttàchment (if using à hànd-held mixer, plàce butter into à mixing bowl) ànd beàt until light ànd fluffy, 3-4 minutes. Àdd chives, mustàrd, sàlt ànd pepper. Beàt on medium speed until everything is well mixed, 1-2 minutes.
  2. Crumble in the blue cheese ànd gently mix until it’s incorporàted. It shouldn’t be perfectly smooth, there should be à few smàll flecks of cheese here or there. Tàste for seàsoning ànd àdd sàlt ànd pepper if desired.
  3. Plàce the butter in the center of à sheet of pàrchment pàper, wàx pàper or plàstic wràp. Form à log by rolling the bottom hàlf of the pàper over the butter (roll it bàck ànd forth à few times until it’s the thickness you wànt), then roll it àll the wày closed. Twist the ends to seàl ànd tighten the log (you càn tie them with twine if you like) ànd refrigeràte until hàrdened, àbout two hours.
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