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Grilled Steak Recipes: The Perfect Blue Cheese Finish
Emily

Grilled Steak with Blue Cheese Butter

Elevate your grilled steak with a rich and tangy blue cheese butter that melts to create an unforgettable flavor experience. This recipe brings steakhouse-quality results to your backyard with ease, making it perfect for any occasion. Quick, satisfying, and surprisingly simple to prepare.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Four (about 12 ounces each) Boneless Strip Steaks or Boneless Rib-eye Steaks (1-inch thick)
  • 2 tablespoons Canola or Avocado Oil
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Compound Blue Cheese Butter (2-4 slices, ½-inch thick each)
  • For the Compound Blue Cheese Butter:
  • 4 ounces unsalted butter, softened
  • 2 ounces crumbled blue cheese
  • 1 tablespoon fresh chives, finely chopped
  • ½ teaspoon lemon zest

Method
 

  1. Prepare the Blue Cheese Butter: In a small bowl, combine softened butter, crumbled blue cheese, chopped chives, and lemon zest. Mix until well combined. Spoon the mixture onto a piece of parchment paper or plastic wrap, form into a log, wrap tightly, and refrigerate until firm (at least 30 minutes).
  2. Prepare the Steaks: Remove steaks from the refrigerator 30-60 minutes before grilling to bring them to room temperature. Pat them completely dry with paper towels. This is crucial for achieving a good sear.
  3. Season the Steaks: Drizzle the steaks with canola or avocado oil and rub to coat evenly. Season generously on all sides with kosher salt and freshly ground black pepper.
  4. Preheat the Grill: Preheat your grill to high heat (around 450-500°F or 230-260°C). Ensure the grill grates are clean and oiled.
  5. Grill the Steaks: Place the seasoned steaks on the preheated grill. For medium-rare doneness (internal temperature of 130-135°F or 54-57°C), grill for approximately 4-6 minutes per side. Adjust cooking time based on steak thickness and desired doneness.
  6. Rest the Steaks: Transfer the grilled steaks to a clean cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  7. Finish and Serve: While the steaks are resting, slice the chilled compound blue cheese butter into ½-inch thick rounds. Place a slice of blue cheese butter on top of each hot steak. The residual heat will melt the butter, infusing the steak with its rich flavor. Serve immediately.

Notes

For thicker steaks (1.5-inch), grilling time may need to be extended. Consider using an instant-read thermometer for precise doneness.
If you don't have blue cheese, a good quality sharp cheddar or Gruyere can be used as a substitute for a different flavor profile.
Leftover blue cheese butter can be stored in the refrigerator for up to a week and used on other grilled meats or vegetables.