1 stick softened salted butter
2 tablespoons finely chopped pecans
4 tablespoons blue cheese crumbles
- Combine all ingredients in a bowl. Mix with a spatula until the blue cheese and pecans are evenly distributed in the butter.
- Gently scoop the butter on to the middle of a piece of cling film. Fold one side over, then roll the butter towards the other side to make a tube, then secure by tightening the sides, and rolling until taut. You can also form the butter in a silicon ice cube tray where you can press each cube out once set.
- Place the butter into the fridge for 2-3 hours to set. You can store the butter for up to two weeks in the fridge.
- To use, cut the firm butter into quarter or half inch pats. Cook the steak as desired, then place a pat of butter on top while the steak rests, to allow it time to melt across the surface. You can loosely cover it with foil to speed up the melting.