Steaks with basil-blue-cheese butter

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5 min


15 min


4 Servings

Steaks with basil-blue-cheese butter

Yvonne Duivenvoorden

In the race for the fastest grill, steak wins hands down. And for a truly decadent topper, stir our flavourful fresh-herb-and-cheese butter together while the barbecue heats up.


  • 1/4 cup butter , at room temperature
  • 1/4 cup crumbled blue cheese , at room temperature
  • 1/4 cup finely chopped fresh basil
  • 2 tsp Tabasco sauce
  • 4 strip-loin steaks , 3/4-in. thick


  • Oil grill and heat barbecue to medium-high. Meanwhile, in a medium bowl, stir butter with cheese, basil and Tabasco. If too lumpy, mash with a fork. Scrape onto a piece of plastic wrap. Form into log 1 in. (2.5 cm) wide and tightly roll up. Twist ends of plastic wrap and place in freezer to chill while steaks are grilling. If making ahead, butter mixture will keep well in the refrigerator up to a week.
  • Place steaks on grill. Barbecue, uncovered, 4 to 6 min per side for medium-rare. Remove steaks to plates. Sprinkle with salt and pepper. Let stand 5 min. Slice butter mixture into rounds and serve 1 or 2 rounds on each steak. Excellent with green and yellow beans and baked potatoes.

Nutrition (per serving)

  • Calories
  • 376,
  • Protein
  • 40 g,
  • Carbohydrates
  • 0.3 g,
  • Fat
  • 23 g,