Steak With Rosemary Salt and Blue Cheese Compound Butter

Ingredients

Rosemary Salt

1/2 C Kosher Salt

~1/4 C Fresh Rosemary

Blue Cheese Compound Butter

1/4 lb Salted Butter - Softened

1 Tbsp Fresh Thyme - Finely Chopped

1 Tbsp Fresh Parsley - Finely Chopped

1 Medium Shallot - Minced or Grated

Zest of 1 Lemon

~3 Oz Blue Cheese - Crumbled

Preparation

Make the salt and butter for the steaks and end up putting it on everything until you run out. This is a quick and easy way to totally elevate your grilling. *Note that while butter is safe at room temp, this compound butter is not.

1. To make the rosemary salt, combine the salt and rosemary in a food processor and pulse until the rosemary is finely chopped and well blended. Pour into a sealable container and store.

2. For the butter, combine all of the ingredients in a bowl and thoroughly combine. Scoop out onto a piece of plastic wrap, roll into a log and refrigerate at least 1 hour. You can skip the shaping step if you want, it is just for presentation.

3. Very generously salt your steak and the salt and some cracked black pepper. Grill to the doneness of your liking and then immediately add some of the compound butter on top. Let the residual heat from the steak melt the butter. Enjoy!