Grilled Steak with creamy blue cheese and chive compound butter

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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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