This little number was inspired by a dish Hayden had while dining out this summer We were at a lovely little local joint, The Sun Tavern, and as soon as I saw the dish listed on the menu I KNEW he was going to order it. I'm happy to say that all of my boys have grown to be adventurous eaters, at various times tucking into lamb brains, frogs legs, beef heart, and snails, but more often than not when we're out they'll order up some spin on a steak and potatoes feast.
On this occasion, the dish was a twist on steak frites, the steak was a sirloin and it was topped with a big old slab of a melting compound butter made with blue cheese and bacon.
What could be better?
Judging from the speed at which he finished his meal…… not much!
I used my fun new ANOVA sous-vide circulator to cook our steaks to a perfect medium-rare at 130℉, then seared them quickly in a scorching hot cast iron skillet for a little maillard love. Obviously, if you don't cook sous-vide go ahead and cook the steak any way you want, this post is mainly about the insanely easy and delicious compound butter.
For those of you who've never made a compound butter before, they couldn't be an easier or more versatile way to flavor meat, veggies or fish. Use the same technique I'll show you here but use fresh tarragon and lemon zest to finish fish or chicken, or how about some sauteed garlic or shallots, and fresh rosemary and thyme to season lamb, pork or beef. The possibilities are endless, have fun exploring them all.
Cheers – Steve
Blue Cheese and Bacon Compound Butter
- 1 stick butter at room temperature
- 1/4 cup crumbled blue cheese
- 1/4 cup bacon jam or crumbled, cooked bacon
- 1 small shallot, finely minced and sauteed in EVOO until translucent
- salt and freshly ground black pepper to taste
- Mix first three ingredients together in a medium bowl. Taste and adjust seasoning with salt and pepper as desired.
- Spoon the butter mixture onto a sheet of plastic wrap or waxed paper and roll into a compact log. Twist the ends to seal and place in the fridge to firm up before using.
- Pull from the fridge, slice and place on meat fresh from the grill to serve.