Grilled T Bone Steak with Blue Cheese compound butter.

Blue Cheese Butter and Grilled Steak

Course Dinner
Cuisine BBQ
Keyword Grilled Steak with Blue Cheese Butter
Servings 4 people


  • 1 teaspoon kosher salt per steak
  • ½ cup unsalted butter room temperature
  • ¼ cup crumbled blue cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • Place butter, blue cheese, garlic powder, salt, and black pepper in a bowl. Mash butter together with the back of a fork. Transfer butter to a sheet of plastic wrap. Roll plastic wrap around butter to create a cylinder, twisting the ends of the plastic. Refrigerate for at least two hours.
  • Remove steaks from refrigerator while the grill is prepped. Rub kosher salt into both sides of steak and rest on the counter, lightly covered.
  • Set up the grill with two zones: direct and indirect cooking. Heat grill to approximately 500 degrees. Oil grates prior to putting the steak on the grill.
  • Place steak directly over heat without moving for one-fourth the cooking time required to reach the ideal inner temperature. Rotate the steak 90 degrees to create hash marks and cook another one-fourth the cooking time. (Cooking times: Medium-rare - 135 degrees - 4 to 5 minutes per side; Medium - 145 degrees - 5 to 6 minutes per side; Medium-well - 150 degrees - 6 to 7 minutes per side)
  • Flip the steak and repeat the previous step. If the steak cooks too quickly, move to indirect heating.
  • Remove from the grill, wrap in aluminum foil, and let rest for at least 5 minutes.
  • To serve, slice butter and smear over each steak.