10 min serves 6-8

Ribeye Steak with Gorgonzola Fig Compound Butter

If you like Gorgonzola you’ll love this compound butter with figs. You can swap any blue cheese for Gorgonzola, just make sure that your butter is room temperature before preparing the recipe.

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 50 min. DIFFICULTY Easy


  • 1 Pre Brands Ribeye or any other steak
  • 1/2 C (1 stick) salted butter, room temperature
  • 3 OZ Gorgonzola or other blue cheese
  • 2 OZ figs, finely minced
        1. On a large cutting board mash butter, cheese, and figs until well incorporated.
        2. Scrape on to a plate and place in freezer for 10 minutes, this makes rolling the butter easier.
        3. Remove butter from freezer and return to the cutting board. Using your hands, form butter into a roll about the length of the original stick of butter.
        4. Place a large piece of plastic wrap on a clean work surface and transfer your formed butter about 2 inches from the bottom of the wrap. Roll the plastic wrap around the butter, using all the wrap, twisting the ends like a candy wrapper when finished.
        5. Fold ends over the butter roll and place in a freezer bag. Freeze overnight.
        6. Store butter in the freezer, slicing off pieces as needed. Return unused butter to the freezer, it will keep for up to 4 weeks.
        7. Cook your steak to your desired doneness.
        8. Let it rest for 5-7 minutes.
        9. Serve atop the steak. Enjoy!


    Ribeye Steak with Gorgonzola Fig Compound Butter

    Amount per 821 g

    • 22g

      1 serving
    • 112kcal

    • 1.65g

    • 222mg

    • .7g

    • 11.16g

    • 1.88g

    • 1.48g


    Nutrition is approximate, data retrieved from happyforks.com

    Recipe developed by   Jennifer Borchardt