Ingredients for Blue Cheese Butter For Steak
- Unsalted Butter
- 4 ounces crumbled gorgonzola cheese
- Walnuts
- Fresh Parsley
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How to Make Blue Cheese Butter For Steak
- Soften 1/2 cup (1 stick) of unsalted butter to room temperature.
- In a medium bowl, combine the softened butter, 4 ounces of crumbled gorgonzola cheese, 1/4 cup finely chopped walnuts, and 2 tablespoons of finely chopped fresh parsley. Mix thoroughly until well combined.
- Season generously with salt and freshly ground black pepper to taste.
- Prepare a 10x10 inch piece of parchment paper. Lightly dampen the paper with water and smooth out any wrinkles.
- Transfer the butter mixture onto one end of the parchment paper, forming a thick log shape (approximately 1 inch thick and 8 inches long).
- Carefully lift and roll the parchment paper tightly around the butter mixture, forming a sausage shape. Twist the ends of the parchment paper to secure it.
- Refrigerate for at least 30 minutes, or until firm. For best results, refrigerate for 2 hours or more.
- Once chilled, remove the blue cheese butter from the refrigerator. Carefully unwrap the parchment paper and slice into 1/2-inch thick rounds.
- Top each cooked steak with 1-2 slices of blue cheese butter. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1g
Fat
45g
Carbs
0g
