Compound butters are the perfect way to add a lot of flavor and most importantly heart clogging goodness to any dish. Plus there are millions of ways to make them and adapt to damn near anything from beef, lamb, salmon, and vegetables. For example, if you are a corn on the cob fan mix some butter with lemon zest and fresh herbs. Serve that to your guests instead of bland old boring butter and they will love you. I am kicking myself because if I was thinking I would have tossed a diced chipotle pepper or maybe some crushed red pepper into this to add a little heat.
Other than that little sell about the joys of consuming more butter I have nothing. My life is same old same old. Oh wait I do have an overabundance of tomatoes but the rest of the garden is slowly starting to die out. However, this is also the perfect time to plant a round of fall vegetables such as lettuce, spinach, carrots, turnips, beets, and radishes in the ground to be consumed before frost hits. So big money big money give me root vegetables.
For the butter you will need:
- 4 TB of room temperature unsalted butter
- 4 TB of blue cheese
- 1 TB of chives
Combine everything together and roll it into a cylinder shape. Wrap in plastic wrap or wax paper and place in the fridge for a couple hours to harden.
Let the steaks sit on the counter for a good 30-45 minutes to come up to room temperature. This allows even cooking of the steak.
Preheat your oven to 350 degrees. Place your cast iron skillet over high for a good 5 minutes to really heat up. While the skillet is coming up to temp rub the steak with a little bit of canola oil, salt, and pepper.
Place the steak in the skillet and let it cook for 3 minutes. Flip the steak and let it cook for another 2 minutes. Transfer the steak to the oven to finish cooking. The steak I used with about an inch thick and it took about 5 minutes to get to medium-rare.
Remove the steak from the oven. Cut off a piece of the butter and place on top of the steak while the steak is resting.
Serve and enjoy!