This butter is great on grilled steaks. I marinated the tenderloin steaks in equal measures of Worcestershire sauce and soy sauce(about 1/2 cup of each), for about an hour before grilling. Once the steaks are finished grilling, turn off the barbecue and place a dollop of the butter(a heaping tablespoon) on each steak. Close the barbecue cover for a few minutes to let the butter melt over the steaks. Serve immediately. The butter can be frozen for future use.
Something optional would be adding a little port wine(about 2 tablespoons) to the butter while it is in the food processor. If you prefer some other fresh herb, like tarragon, rosemary or chives, then please add. I used fresh thyme this time.
Makes: this should be enough for 8 steaks.
4 garlic cloves chopped
1/2 teaspoon onion powder
1/2 cup of room temperature butter
2/3 cup of crumbled blue cheese
1 tablespoon of fresh thyme
Place all the ingredients in a food processor and blend. You may need to scrape the sides of the bowl down a few times. Keep at room temperature, if you are using that day, if not refrigerate or freeze in a sealed container.