Blue Cheese Bacon Compound Butter Recipe

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I’m thrilled to share a recipe that’s sure to elevate your next steak dinner – Blue Cheese Butter. This flavorful compound butter is the perfect finishing touch for a perfectly cooked steak, adding a rich, creamy, and smoky element that will make you want to sop up every last drop. Whether you’re hosting a dinner party or just treating yourself to a special meal, this easy steak butter is a must-try. Let’s get started!

Blue cheese bacon compound butter transforms a regular steak into a gourmet experience. The creamy, tangy blue cheese, smoky bacon, and fresh chives blend beautifully with the rich, juicy ribeye, making each bite a symphony of flavors. This compound butter isn’t just limited to steaks – try it on grilled chicken, roasted vegetables, or even spread on a warm baguette for an indulgent treat.

If love making flavored butters to pair with your freshly grilled streaks, then don't skip this Whiskey Garlic Butter. It has more of a classic smokehouse flavor, while this Candied Bacon Butter is the perfect combination of savory and sweet. 

Equipment

To make this blue cheese herb butter, you’ll need:

• A medium bowl
• Rubber spatula or spoon
• Plastic wrap

Ingredients

Before we dive into the magic of cooking the steak, let’s first prepare our blue cheese bacon compound butter. Here’s what you’ll need:

• Unsalted butter: Since the butter is being used as a garnish, it's best to use a good quality butter, like Kerrygold or Plugra.
• Fresh herbs: I used chives for this. They add a nice, mild onion flavor that works well with the flavor of beef. Fresh parsley is a great alternative, if you don't have chives. 
• Crispy bacon: It helps to cook or bake the bacon ahead of time. Make sure it is fully cooled first. 
• Blue cheese crumbles: There are so many different types of blue cheese out there. I recommend picking a milder option, like gorgonzola or Danish Blue. Save the Roquefort or Stilton for people who love the salty funk of blue cheese.

How to Make Blue Cheese Compound Butter

To make the compound butter, start by ensuring your butter is at room temperature, making it easier to mix with the other ingredients.

1. In a mixing bowl, combine butter, chopped chives, chopped crispy bacon, and blue cheese crumbles. Mix everything well until the ingredients are evenly distributed throughout the butter.
2. Lay a piece of plastic wrap on your counter and spoon the compound butter mixture onto it. Shape the butter into a log or any shape you prefer, then wrap it tightly in the plastic wrap. Place the wrapped butter in the fridge to harden for at least 30 minutes. This chilling process helps the flavors meld together and makes the butter easy to slice.

Make the steak

While our blue cheese bacon compound butter is chilling, it’s time to focus on cooking the perfect steak. For this recipe, we’re using ribeye steaks, known for their marbling and rich flavor.

1. Prepare the Grill: Preheat your grill and ensure the coals are hot. Place the ribeye steaks directly over the hot coals. The intense heat will give the steaks a beautiful sear and lock in the juices.
2. Flip and Monitor: Flip the steaks every 2 minutes to ensure even cooking. This technique helps build a nice crust on the outside while keeping the inside tender and juicy. Use a meat thermometer to check the internal temperature. Aim for 125-128°F for a perfect medium-rare steak.
3. Rest with Compound Butter: Once the steaks reach the desired internal temperature, remove them from the grill and let them rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat. Place two pats of your chilled blue cheese bacon compound butter on top of each steak and cover them with aluminum foil. The heat from the steaks will melt the butter, creating a luscious, flavorful sauce.

After resting, it’s time to enjoy the fruits of your labor. The combination of a perfectly cooked ribeye and the rich, creamy blue cheese bacon compound butter is truly divine.

Storing Suggestions

Store the leftover butter in an airtight container, like a roll of plastic wrap or parchment paper, in the fridge for a couple of days. It can also be frozen for several months, then thawed and used as desired. 

Tips & Variations

• Adjust the flavor profile. Once you start to realize how easy it is to adjust the flavor to suit your preferences. You can add different spices, like onion powder, a little lemon juice or zest, roasted garlic cloves, and more. I recommend keeping it simple, then adjusting one ingredient at a time to make it your own. 
• Season to taste. Add sea salt and black pepper, as needed, to enhance the flavor of the butter.
• Don't overmix. I like to have chunks of blue cheese in the butter, so I try not to mix it too much. If you prefer for the blue cheese to be fully incorporated, you can whip it into the softened butter, then fold in the chives and bacon towards the end.

How to Serve

Slice the butter log into individual pats, then place them on top of the steak before serving. 

In addition to garnishing steaks, the butter tastes amazing over mashed potatoes and roasted vegetables, too. 

FAQs

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