Blue Cheese, Rosemary Walnut Butter for Grilled Steaks


  • 4 ounces crumbled blue cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 2 teaspoons minced fresh rosemary
  • 2 scallions, white and green parts, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup chopped toasted walnuts


  1. Preheat oven to 350º.
  2. Grease an 8x11 inch baking dish.
  3. Combine blue cheese, butter, rosemary, scallions, salt, pepper and garlic powder in a bowl and mix well.
  4. Stir in walnuts.
  5. Use immediately or refrigerate for up to 3 days.
  6. Remove from refrigerator 30 minutes before using.
  7. Serves 6 as a topping for grilled steak.
  8. To serve: Season steaks of your choice heavily with salt and pepper.
  9. Grill to desired doneness and top with a dollop of Blue Cheese, Rosemary Walnut Butter as steaks come off the grill.

Tip: Use any combination of fresh herbs – rosemary, thyme and sage work well.