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Grilled Steak with creamy blue cheese and chive compound butter

Grilled steak ramped up with a tangy, creamy blue cheese and chive compound butter
INGREDIENTS
For the Steaks:
  • 2 (1½ inch thick) steaks (New York strip, rib eye, flatiron or hanger steaks)
  • Course kosher salt
  • Freshly cracked pepper
  • Grapeseed or other neutral oil for grill
For the Blue Cheese and Chive Compound Butter:
  • ½ lb (8 oz) unsalted butter, (2 sticks) room temperature
  • 2 teaspoons smooth Dijon mustard
  • 3 tablespoons chives, fresh, chopped fine
  • ⅛ teaspoon course sea salt
  • ⅛ teaspoon freshly cracked black pepper
  • 4 oz Blue Cheese
INSTRUCTIONS
  1. Make the compound butter: Place the softened butter into the bowl of a stand mixer with the paddle attachment (if using a hand-held mixer, place butter into a mixing bowl) and beat until light and fluffy, 3-4 minutes. Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1-2 minutes.
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