Blue Cheese and Chive Compound Butter for Steak
A bold blue cheese and chive compound butter recipe built for steak, mushrooms, and baked potatoes - a genuine steakhouse favorite.
Blue cheese and chive compound butter is a bolder, funkier take on the steakhouse classic - a genuine favorite for anyone who already likes blue cheese on a steak and wants that flavor built directly into the finishing butter.
Blue Cheese and Chive Compound Butter
Prep time: 10 minutes, plus chilling | Makes: about 1 cup
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup crumbled blue cheese
- 2 tbsp fresh chives, finely chopped
- 1 garlic clove, very finely minced
- 1/4 tsp black pepper
- Pinch of salt, to taste (the blue cheese adds a good amount already)
Instructions
- In a medium bowl, mash the softened butter with a fork until smooth.
- Add the blue cheese, chives, garlic, and pepper. Mix thoroughly, mashing the blue cheese into smaller crumbles as you go, until evenly distributed - it's fine if some slightly larger flecks of cheese remain.
- Taste before adding any additional salt, since blue cheese is already fairly salty on its own.
- Spoon onto parchment paper or plastic wrap and roll into a log, twisting the ends to seal.
- Refrigerate for at least 1 hour before slicing, or freeze for longer storage.
Notes
Choose a blue cheese you genuinely like eating on its own - a milder Gorgonzola gives a subtler result, while a sharper Roquefort or Stilton makes for a more assertive butter.
Why This Pairing Works
Blue cheese's funky, salty intensity is a classic steak pairing on its own, and building it directly into a compound butter means that flavor melts evenly over the meat rather than sitting as separate crumbles on top. The chives add a mild oniony freshness that keeps the richness from feeling one-note.
What to Use It On
- Melted over a grilled or pan-seared steak
- Tossed with roasted or grilled mushrooms
- Spread on a baguette as a simple, indulgent appetizer
- Melted over a baked potato
- Stirred into mashed potatoes for a bolder, more savory version
Variations
- Milder version: Reduce the blue cheese slightly and add a tablespoon of cream cheese for a softer, less intense flavor.
- Add walnuts: A tablespoon of finely chopped toasted walnuts adds texture and echoes a classic blue-cheese-and-walnut pairing.
- Add Worcestershire: A few drops of Worcestershire sauce adds an extra layer of savory depth, especially good for a steak-specific version.
This is one of the boldest options in this series, best reserved for dishes that can stand up to it. For more, see the complete compound butter guide.
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