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Blue Cheese Butter



– 12 ounces unsalted butter, softened – 12 ounces California blue cheese, crumbled – ½ cup plus 1 tablespoon chopped Italian parsley – ½ cup minced shallots – 1 tablespoon freshly grated lemon zest – 3 tablespoons freshly squeezed lemon juice – Fine sea salt and freshly ground black pepper – 24 New York, Rib-eye, or filet-mignon steaks, grilled to desired doneness
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Combine the butter, blue cheese, parsley, shallots, lemon zest, and juice in the bowl of a stand mixer fitted with the paddle attachment. Pulse to begin to incorporate. Season to taste with salt and pepper. Increase the speed to medium, and then to medium high, scraping the sides and bottom occasionally until well combined, about 5 minutes.

Keep at room temperature.

Just after removing the steaks from the grill, spoon a large dollop (about 2 ½ tablespoons) onto each, and serve immediately.

Recipe courtesy of Chef Todd Kniess.

Per Order:

Makes 3 ¾ cups, enough for twenty-four steaks.