Cooking the perfect steak takes some technique. That browned crust on the outside combined with tender meat in the middle isn’t easy to achieve without a little practice. Plus the cooking method the steak and the thickness can all play a role in how your steak turns out. In addition to the beef other ingredients can make a difference. If you’re looking for a rich deep flavor to complement your steak don’t just reach for salt and pepper; make a flavored compound butter (butter mixed with additional ingredients—often herbs and spices) using chunks of fresh blue cheese.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 ChefDavidNelson | 2011-12-01 21:13:46 |  19,124 Views |
How to make blue cheese butter
Blue cheeses are known for their pungency so a little goes a long way but the fermented dairy cuts through the fatty richness of the steak to create a decadent flavor combination. You can use pre-made crumbles for convenience or find a chunk of something stronger at your local cheese shop. It’s easy to make requiring only softening the butter first to properly distribute the other ingredients.
It is essential to salt your steak before cooking to bring out the meaty flavors. You can salt the meat up to 24 hours in advance which will allow the spices to seep into the meat and infuse the flavors throughout. But to take it a step further the salt in both the blue cheese and the butter will build up even more on the initial layer of spices.
Steak is fatty so it has heavy rich notes. Blue cheese on the other hand has a sour edge. While you may find that the taste of blue cheese takes some getting used to when paired with steak and used sparingly the creamy tanginess is an ideal match for the char of the beef.
