Ingredients
Scale
- 4 ribeye steaks (about 1 ½ inch thick)
- Kosher salt
- Ground black pepper
- Olive oil
- 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
Instructions
- Place the softened butter into a medium mixing bowl. Beat until light 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.