Name: Grilled Steak with Blue Cheese Compound Butter
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 Steaks
Ingredients: 4 boneless strip steaks (1-inch) or boneless rib-eye steaks (12 ounces each); Canola or avocado oil; Kosher salt and freshly ground black pepper; Compound Blue Cheese Butter

Mains

Grilled Steak with Blue Cheese Compound Butter

Author: Mary DiSomma

I love a good steak—but grilling has never really been my job. Someone else always stepped up to be the grill master. And I was okay with that! These days, I’ve been finding my way around the grill and I actually love it—especially when it’s time for a quick, hearty meal. There’s something truly satisfying about a sizzling steak with perfect grill marks. It feels fancy and indulgent, even if it’s a casual occasion. That’s why today, I’m sharing my easy grilled steak recipe—and my handy little temperature guide—to help you serve it up just right. Let’s get cooking!

Grilled Steak with Blue Cheese Compound Butter

This easy grilled steak recipe gives you juicy, flavorful results with just a few simple steps—you won’t believe how easy it is!

Yield: 4 Steaks
Prep Time: 35 minutes 35 min
Cook Time: 5 minutes 5 min
Total Time: 40 minutes 40 min

Ingredients

4 boneless strip steaks (1-inch) or boneless rib-eye steaks (12 ounces each)
Canola or avocado oil
Kosher salt and freshly ground black pepper
Compound Blue Cheese Butter

Instructions

Remove your steaks from the refrigerator 20 to 30 minutes before you are going to grill them. I place them on a baking sheet so I can brush them later with the oil and season them on both sides.
Heat your grill to a high heat. Make sure to get that grill nice and hot before you grill. I like to heat the grill around the time I take the steaks out of the refrigerator.
Using a paper towel, pat the steaks dry. Lightly brush oil on both sides of the steaks, then season both sides with kosher salt and black pepper.
Place the steaks on the hot grill. Cook, covered for 2 minutes. Turn the steaks and cook, covered, for another 2 minutes.
Now turn the steaks, placing them on a slight diagonal (to get that “cross” look on a finished steak like a restaurant). Cook, covered, for a total cooking time as listed in my grilling tips. Note: A minute before the steaks are done, place a ½-inch slice of the compound butter on each steak (put two slices on if the steaks are large!).
Remove the steaks from the grill and place them on a cutting board or sheet pan. Tent the steaks with foil and let them rest for 5 minutes. The butter should continue melting on top of the steak as it rests.

View Mary's Tips

Blue Cheese Compound Butter

This creamy compound blue cheese butter (with rosemary!) is a steakhouse-worthy upgrade you can easily make at home—perfect for grilled steaks and more.

Yield: 7 Ounces
Prep Time: 11 minutes 11 min
Cook Time: 0 minutes0 min
Total Time: 11 minutes 11 min

Ingredients

4 ounces unsalted butter, room temperature
3 ounces of your favorite blue cheese, crumbled
2 tablespoons chopped rosemary

Instructions

Cut a 9x13-inch piece of parchment paper or wax paper. Set aside.
Place the room temperature butter, crumbled cheese, and chopped fresh rosemary in a mixing bowl. Using a hand-held mixer, mix the ingredients until combined and the butter has lightened in color, about 2 to 3 minutes.
Using a rubber spatula, scrape the butter mixture into the center of the prepared paper.
Form the mixture into a log shape, about 1 ½-inch in diameter. You can use the parchment paper or wax paper to help form the log shape—and keep your hands from touching the butter!
Gently roll up the paper, using your hands to gently form the butter mixture into a solid log.
Now, twist the ends of the paper. The butter should now be shaped into a compact log.
Place the compound butter, still in the paper, into the freezer or refrigerator. Chill until the butter is firm. In the refrigerator, it will become firm in about 3 to 4 hours. In the freezer, it will become firm in about 1 hour.
When ready to use, simply undo one side of the paper and slice as much of the compound butter as you need. Retwist the paper and store it back in the freezer or refrigerator until you need it again. The compound butter will last 2 weeks in the refrigerator and up to 3 months in the freezer.

Ingredient Tips

This one’s up to you, but I usually go for boneless strip steaks about 1 inch thick. They’ve got a nice balance of tenderness and flavor with just enough marbling to stay juicy on the grill. Other options? Rib-eyes are packed with flavor thanks to their lovely marbling. Filet mignon is a bit of a leaner option but still super tender and always a treat! Whatever you choose, stick to that 1-inch thickness if you can—it’s much easier to control the level of doneness without overcooking your meat.

Lightly brush the steaks with avocado or canola oil, and make sure to get both sides. These oils can handle the heat without burning, which is key when grilling at high temps. Then, season liberally with kosher salt and freshly ground black pepper—and make sure to get both sides!

Preparation + Preservation Tips

About 20 to 30 minutes before grilling, take your steaks out of the fridge and let them rest at room temperature. This little step helps the steak cook evenly and reduces the chance of it seizing up on the grill.

You already know that before grilling, you’ll let the steak come to room temperature. After your steak comes off the grill, let it rest for 5 minutes under a tent of foil. This keeps the juices where they belong—inside the steak, not on your cutting board.

A good instant-read thermometer is your best friend here. Insert it into the thickest part of the steak (go about halfway through) to check for doneness. Keep reading to find out how done your steak is without any guesswork!

These guidelines are based on a 1-inch thick steak. Remember, the steak will continue to cook 3 to 4 degrees while it rests after coming off the grill. Here’s how long to cook steak for everyone’s palate:

Rare: 7-8 minutes, 125°F

Medium-Rare: 8-10 minutes, 130°F

Medium, 10-12 minutes, 135-140°F

Medium-Well, 13-15 minutes, 145-150°F

Well-Done, 15+ minutes, 160°F