Okay…  when was the last time you had Gorgonzola Butter on a steak?  If it wasn’t this evening, run – do not walk – to your local Fromagerie and get some gorgonzola immediately!  And then head to yoir butcher and get a good steak.  And some port.

This was just total flavor.  A splash of port mixed in with the butter and cheese really took it over the top.

I’ve been making and eating compound butters for more years than I care to admit to, but it was the Blue Cheese Butter that Ruth used to make that was tonight’s inspiration.  The addition of the port came from a Bon Appetit recipe from a while back.  (I think it also called for roasted garlic, but I wasn’t in the mood to roast garlic…)

Gorgonzola Butter

  • 1 cube butter (4 oz)
  • 4 oz gorgonzola cheese
  • 1 tbsp port

Mix softened butter with cheese.  Add port (and salt and pepper, if desired).  Mix well.

Shape into a log, wrap in plastic and freeze until use.

Slice frozen disks onto steak.


I grilled porterhouse steaks tonight (I’ve been in a  bit of a rut with them, it seems!) and grilled yellow squash with just a bit of olive oil and rosemary, and potatoes with garlic and paprika.

I did NOT clean my plate tonight – and Cybil was very happy I didn’t.