¼teaspoonsea salt plus additional for seasoning the steak
1/8teaspoonfreshly ground black pepperplus additional for seasoning the steak
Extra-virgin olive oil for the grill
44-6 ounce sirloin steaks
Instructions
In a medium bowl, mix together the butter, blue cheese, chives, garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper. Spoon the mixture onto a large square of plastic wrap and shape into a log. Roll tightly and secure the ends. Refrigerate for at least 2 hours.
Heat the grill to medium-high and oil the grates. Season the steaks with salt and pepper. Grill for 5-6 minutes per side for medium doneness. As soon as the steaks are finished, transfer to a plate and top each with a slice of the compound butter. Allow to rest for a few minutes while the butter softens, then serve.
Notes
Remaining compound butter may be refrigerated for up to 1 week or frozen for up to 1 month. Try it on burgers, baked potatoes, or grilled corn.