Blue Cheese Butter on Ribeye Steaks

Simple and to the point, there's nothing liked grilled steak.  Last night's fare - beautiful, Ribeye steaks with a little something extra....Blue Cheese Butter.

The only other things that were needed - a green salad and crunchy garlic bread.  In many cookbook, food magazines or restaurants, you may see the term, "compound butter," but don't be scared!  This term simply means - butter with other ingredients, chilled and then added to meats or other dishes at the end of the cooking process to enhance flavor.  Let's be honest about this...when you add a compound butter to something, FLAVOR rules!  So, get creative, make your own, you'll love the outcome!

Blue Cheese Butter 

• 1 stick of unsalted butter at room temperature 
• 3 oz (about 1/4 cup) of blue cheese
• 1/2 clove garlic - finely minced
• 1/2 teaspoon fresh cracked black pepper

• Add all ingredients to a bowl and blend with a fork. 
• On a sheet of parchment or wax paper, place butter mixture and shape into a log.
• Using the paper, roll the butter into a tight log and twist the ends to secure.
• Refrigerate for 20  minutes or in freezer for 10 minutes.
• Cut into 1/2" rounds and place on steaks, chops, potatoes or any other dish.
• Butter can be stored for up to 2 weeks.

Thanks for taking one for the team, you big hunks of love!

There's nothing like butter, stinky cheese and grilled steak....um, um!

Have a great weekend everyone!