Ready in 4 hours
Simple, make-in-advance topping for grilled and pan-seared steak, to make it that much more decadent.
Bring butter to room temperature; about 1 1/2 hours out of the fridge. Mix in blue cheese and all other ingredients; blend well. Use spatula to pile into plastic wrap; wrap into a tube (about 1 1/2 inches in diameter) and make it smooth like a cylinder. Place in fridge for at least two hours. When serving, bring out of fridge, remove plastic wrap, and slice into generous half-inch rounds, and place on steak when plating.
davidri 7y agoDelicious over a grilled steak.
stevemur 8y agoThe biggest key to getting this right is to let the butter come to room temperature before blending. Blend the cheese and butter well, and get all the air bubbles out of it when rolling into a cylinder. [I posted this recipe.]