There is nothing better than a warm summer night on the porch, good friends and an icy cold beer. And maybe a juicy steak. Okay, a juicy steak with Blue Cheese butter melting down the sides. It is truly heavenly, and on heavy rotation at my house in the summer months. The butter hits the hot steak and melts all over, creating moisture and flavor. It makes a sauce that drips all over the plate, it oozes on the vegetables that are served on the side, and soaks into the crisp skin of the baked potato. A perfect meal for a summer barbecue with family and friends.

If you should happen to have any leftover Blue Cheese butter, it is wonderful tossed into pasta with some asparagus and bread crumbs. Or slathered onto crusty Italian bread and toasted to golden brown perfection.

Steaks with Blue Cheese Butter

By Bree
Makes 4 servings


1/2 cup (1 stick) butter, room temperature
1/4 cup Blue Cheese crumbles
1 green onion, sliced
1 tablespoon fresh chives, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
4 sirloin steaks
salt and pepper


Mix together butter, Blue Cheese, green onion, chives, Worcestershire sauce, Dijon and black pepper until blended. Place butter mixture onto plastic wrap, form into a log, and chill until ready to serve.

Preheat the grill to medium. Season the steaks with salt and pepper on both sides. Grill the steaks to desired temperature.

Serve the steaks with slices of Blue Cheese butter on top.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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