This Garlic Blue Cheese Butter is rich, creamy, and bold, with just a few ingredients and zero fancy techniques. It’s quick to make, keeps well in the freezer, and makes everything from grilled meats to veggies feel like a special occasion!
Why You’ll Love This Garlic Blue Cheese Butter
A hot steak off the grill is great. But a sizzling steak with a melting slice of steak butter? Next-level.
I recently ordered a ribeye with blue cheese butter on top, and I thought: why am I not making this at home? Changing that right now!
Whether you’re using sharp blue cheese, creamy gorgonzola, or another favorite, I’m all about putting your twist on recipes! You can chill it for a dinner party tomorrow or freeze it for a barbecue next month.
Having a log of this compound butter in your fridge or freezer means you’re only a slice away from transforming a simple steak, bison burger, garlic butter bread, potatoes or veggies into something unforgettable!
Ingredients You’ll Need for Blue Cheese Butter
- Butter: Make sure it’s softened to room temp so it’s easy to mix! I used unsalted butter, if you use salted, omit the salt or add to taste.
- Garlic cloves: Because hello garlic butter = love!
- Blue Cheese Crumbles: Or gorgonzola. Use something you like the taste of, since it’s the star.
- Parsley: Adds color and a fresh finish. You can add other fresh herbs too, try fresh basil, thyme, chives, rosemary, tarragon or even oregano.
- Salt: Only if using unsalted butter and your cheese isn’t too salty! You can give it a little taste before adding the salt.
Get the full recipe in the recipe card below.
Watch us make this Blue Cheese Butter
How to Make Garlic Blue Cheese Butter
Step 1 – Mix the Ingredients
Mix the softened butter with the garlic in a medium bowl until well combined.
Using a spatula, mix in the crumbled blue cheese and chopped parsley (if using).
Taste and add a pinch of salt if desired.
Step 2 – Shape into a Log & Chill
Spoon the butter mixture onto a long piece of parchment paper, wax paper or piece of plastic wrap. Shape it into a log, about 1 to 1½ inches in diameter.
Wrap tightly and twist the ends. Chill in the fridge for at least 1 hour, or freeze for longer storage. That’s it!!! Use to your hearts desire!
How to Store Compound Butter Recipes
- Refrigerator: Store the wrapped butter in the fridge for up to 1 week.
- Freezer: Store tightly wrapped (double wrap for best results) for up to 3 months. Pro Tip: Slice the butter into coins before freezing so you can grab what you need instantly—no thawing required!
How to use this easy steak butter
This isn’t just for steaks—here are some of the best ways to use it:
- Top of your steak: Try my air fryer steak for a quick weeknight dinner! Or pop a slice on top of this bacon wrapped filet mignon.
- Finish a sous vide steak with a generous slice right before serving.
- Melt it over smash burgers for the ultimate burger night.
- Dollop onto garlic mashed potatoes—the butter melts in and adds incredible depth of flavor. Or plop into hot baked potatoes.
- Spread it on warm, crusty French bread as an alternative to garlic bread.
- Toss it with roasted vegetables, especially roasted broccoli and sweet potatoes, for an easy side that doesn’t feel like an afterthought.
- Stir into garlic lemon pasta for a creamy, tangy twist on a classic.
- Add to grilled chicken, pork chops, or even seafood for an easy upgrade with minimal effort.
Variations and Tips for Garlic Herb Butter
- Cheese swaps: Try gorgonzola for a creamier, milder option, Roquefort for extra tang, or even goat cheese for a softer, slightly tart flavor.
- Add some heat: A pinch of cracked black or red pepper flakes adds a subtle kick that balances the richness.
- Citrus twist: A tiny bit of lemon zest or lemon juice brightens the flavor and contrasts the creamy, salty cheese.
- Make it spreadable: Instead of shaping it into a log, store the butter in a ramekin or small jar to use as a spread for bread and sandwiches.
- Double or triple the batch: Compound butter freezes beautifully, so make extra while you’re at it. You’ll thank yourself later.
- Fresh Herbs: Try adding fresh thyme, fresh chives, black pepper or your favorite herbs to the butter.
FAQs for Blue Cheese Compound Butter
Yes! It tastes better after chilling overnight—the flavors hang out and get to know one another, meaning, they get better with time!
Totally. Just taste the mixture before adding more salt to make sure it doesn’t get too salty!
Cut it into small cubes and leave it at room temperature for 15–20 minutes. Avoid putting it into the microwave since it will soften unevenly!
Blue cheese may still be safe to eat a few days past its use-by date if it’s been stored properly, smells normal (tangy, not sour or ammonia-like), and has no fuzzy mold or unusual colors like pink, black, or green. A little extra blue veining is usually fine, but toss it if the texture is slimy or the smell is off. When in doubt, trust your nose and eyes!
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Once you try this easy Garlic Blue Cheese Butter, you’ll wonder how you ever grilled without it. It’s one of those little kitchen tricks that feels fancy but takes almost no effort!
Video
Ingredients
- ½ cup unsalted butter softened, if using salted butter, omit the salt
- 1 clove garlic minced or grated (or use 1 ½ teaspoons jarred roasted or minced garlic)
- 2 ounces crumbled blue cheese or gorgonzola (6 heaping ablespoons)
- 2 teaspoons fresh parsley chopped, optional for color and flavor
- ¼ teaspoon kosher salt omit if using salted butter
Instructions
- Mix the softened butter with the garlic in a medium bowl until well combined.
- Stir in the crumbled blue cheese and chopped parsley (if using).
- Taste and add a pinch of salt if desired.
- Spoon the butter mixture onto a long piece of parchment or plastic wrap. Shape it into a log, about 1 to 1½ inches in diameter.
- Wrap tightly and twist the ends. Chill in the fridge for at least 1 hour, or freeze for longer storage.
To Use:
- Slice into coins and melt over hot steaks, burgers, grilled veggies, baked potatoes or warm bread.
Notes
- Wrap it tightly – After shaping the butter into a log on parchment or plastic wrap, roll it up and twist the ends like a candy wrapper. For extra protection from freezer burn, wrap the log in aluminum foil or place it inside a zip-top freezer bag.
- Label it – Write the name and date on the bag or foil so you remember what it is later (trust me, they all start to look the same after a while!).
- Freeze flat – Lay it flat in your freezer so it stays in a log shape and is easier to slice later.
- Storage time – Compound butter will keep well in the freezer for up to 3-5 months. You can slice off what you need straight from frozen or let it soften to room temperature if you prefer to spread it.
Nutrition
Tasia
So easy and delicious! We loved topping some grilled steaks with this blue cheese butter.
Love it! Thanks so much Tasia!!