When I’m grilling steak—especially a rich, juicy ribeye or a tender skirt steak—I love to add a little extra something to make it special. That’s where this blue cheese compound butter recipe comes in. It’s so easy to make, but it feels like a restaurant trick. A slice on top of a just-grilled steak? It melts right in and takes each bite from “great” to “absolutely irresistible.”
The beauty of compound butter is how versatile it is. You start with unsalted butter and blend in flavorful ingredients: herbs, cheese, garlic, zest, you name it. This version features crumbled blue cheese and fresh rosemary, a combo that’s bold, creamy, and herbaceous. I like to keep a log of it in the freezer, so whenever I want some, I can just enjoy a slice right away!
Can you freeze compound butter? Yes, you can!
One of the best parts about compound butter is that it’s make-ahead friendly. After you mix and shape it into a log using parchment paper, you can store it in the freezer for up to 3 months. Just cut off what you need and pop the rest back in. In the fridge, it’s good for about 2 weeks.
Here’s how to prep it for freezing:
- Shape your butter into a log about 1½ inches thick
- Wrap it tightly in parchment or wax paper
- Twist the ends and place it in a zip-top freezer bag if you like
- Freeze until firm, then slice as needed!
What’s the difference between blue cheese and bleu cheese? (It’s okay to take a good look at the spelling)!
You might’ve seen both versions floating around: blue cheese and bleu cheese. Don’t worry—this one’s easy. They’re both the same type of cheese. “Blue cheese” is the English term, while “bleu” is the French word for blue. Both refer to the same creamy, crumbly cheese.
Speaking of creamy and crumbly, what does blue cheese taste like?
Blue cheese has a distinct aroma and a unique, bold flavor. It also has its own look: blue cheese has visible blue-green veining created by Penicillium mold during the cheese-making process.
What’s the best blue cheese for making compound butter?
A few of my favorite domestics to use in this butter are Maytag Blue, Roth Buttermilk Blue, Point Reyes Original Blue, and Black River Blue cheese. You can go as bold or as mild as you like. Younger blue cheeses tend to be milder; aged ones pack more punch.
Not into blue cheese? Try some different flavor combinations in your compound butter!
This recipe is just the beginning. Once you’ve made it a few times, you can start experimenting with your own favorite flavors. The combinations are endless—and always impressive. Here are a few ideas to inspire you and get you started!
What kind of compound butter is good for veggies?
Try lemon or orange zest with freshly chopped thyme or tarragon. Tarragon has a wonderful flavor—with notes of anise or fennel, mint, pepper, and even vanilla, it adds a subtly complex touch. Uniquely delicious!
What kind of compound butter is good for chicken or seafood?
For meats with milder flavor, I like to pair my butter with more flavorful (but not overpowering) ingredients like minced shallots, Dijon mustard, and chopped chives.
What kind of compound butter is good for breads and biscuits?
My friend, Chef Terri Milligan, was known to flavor the butter served with her homemade bread at her Door County, Wisconsin restaurant with edible flower petals and fresh mint leaves she picked daily from the restaurant’s organic garden. Sounds pretty amazing if you ask me!
And if you ARE into it, you can enjoy your fresh blue cheese butter with these other amazing recipes.
Compound Blue Cheese Butter Recipe for Steak
This creamy compound blue cheese butter (with rosemary!) is a steakhouse-worthy upgrade you can easily make at home—perfect for grilled steaks and more.
Ingredients
Instructions
- Cut a 9x13-inch piece of parchment paper or wax paper. Set aside.
- Place the room temperature butter, crumbled cheese, and chopped fresh rosemary in a mixing bowl. Using a hand-held mixer, mix the ingredients until combined and the butter has lightened in color, about 2 to 3 minutes.
- Using a rubber spatula, scrape the butter mixture into the center of the prepared paper.
- Form the mixture into a log shape, about 1 ½-inch in diameter. You can use the parchment paper or wax paper to help form the log shape—and keep your hands from touching the butter!
- Gently roll up the paper, using your hands to gently form the butter mixture into a solid log.
- Now, twist the ends of the paper. The butter should now be shaped into a compact log.
- Place the compound butter, still in the paper, into the freezer or refrigerator. Chill until the butter is firm. In the refrigerator, it will become firm in about 3 to 4 hours. In the freezer, it will become firm in about 1 hour.
- When ready to use, simply undo one side of the paper and slice as much of the compound butter as you need. Retwist the paper and store it back in the freezer or refrigerator until you need it again. The compound butter will last 2 weeks in the refrigerator and up to 3 months in the freezer.
