Grilled New York Steak with Blue Cheese-Tarragon Butter

Add a level of sophistication to your steaks with very little effort. This unique compound butter produces an anise-like aroma and flavor combined with the bold, richness of blue cheese.








  • 4 New York Steaks (Choice or Better)
  • 12 ounce
  • ½ cup Challenge Butter, softened (1 stick)
  • ¼ cup blue cheese, crumbled
  • ½ teaspoon lemon juice
  • 2 teaspoons garlic *blanched and pressed or minced (3 or 4 cloves)
  • 1 Tablespoon fresh tarragon leaves, minced
  • ¼ teaspoon black pepper, coarse ground


  • 1

    Cream butter in a small bowl using a fork or electric mixer.

  • 2

    Gradually blend in the other ingredients. Butter mixture can be used while still soft, or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into teaspoon-sized rounds.

  • 3

    Flavored butter can be stored a couple of days in the refrigerator or it can be frozen for several weeks.

  • 4

    Season steaks with salt and pepper and grill or pan fry. Cook until the desired doneness. Place 1 Tablespoon on each steak and serve.


  • !

    Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel. It gives the garlic a milder, smoother flavor when incorporated into your compound butter. Learn how to make compound butter.

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