New York Steaks with Blue Cheese Butter


by: Emily

The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring agents to add another dimension to your food. If you’re not a blue cheese fan, you can totally leave it out, or use rosemary, thyme, or an even stronger cheese if you desire. Some recipes for compound butter insist that you form it into a log. Do so if you wish, but spooning it into a container works just as well.


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serves: 4

4 strip New York steaks (about 8 ounces each and 1 inch thick)

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

4 lemon wedges


4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 ounces (about 1/3 cup) crumbled blue cheese

1/4 teaspoon granulated garlic

1/4 teaspoon freshly ground black pepper

Nutrition Facts
New York Steaks with Blue Cheese Butter

Servings Per Recipe: 4

Amount per Serving

Calories: 673

  • Total Fat: 50.8 g
  •     Saturated Fat: 24.2 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 225.1 mg
  • Sodium: 317.6 mg
  • Total Carbs: 1.2 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 0.3 g
  • Protein: 50 g

how is this calculated?

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1.  To make the butter: In a small bowl, combine the butter ingredients. With the back of a fork, mash the butter mixture together until evenly distributed.

2.  Trim most of the exterior fat from the steaks. Allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the Steaks with olive oil and season with salt and pepper to taste. Grill over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once [if flare-ups occur, move the steaks temporarily over Indirect High heat]. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the butter smeared over the top and lemon wedges served on the side.

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