This is How You One-Up Your Steak's Compound Butter

February  9, 2016

This article is brought to you by our friends at Electrolux as part of an ongoing series focusing on seasonal ingredients. Today, compound goat cheese and steak make the perfect pair.

Valentine’s Day is divisive. You’re either spreading the love with boxes of monogrammed candy hearts like the second coming of Cupid or vowing to spend the night at home, buried in sweatpants. However, a wise person (okay, it was me) once said, “Don’t stay for the holiday, stay for the food.”

That right there is "Bernaise" compound goat cheese. Photo by Bobbi Lin

Because while Valentine’s Day may be yay or nay, neither steak or goat cheese are. And steak with compound goat cheese?

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Compound goat cheese has a more complex, assertive flavor than compound butter: It's substantial, yet still light thanks to a good whisking and a bit of of heavy cream. Compound goat cheese stands on its own. And to answer your next question, yes, it makes for a great dip or spread atop slices of baguette.

Both the compound goat cheese and steak are simple to make, too, so you can spend less time in the kitchen and more time with your significant other, friends, family, self, or whomever you’re cooking for. Here’s how to make the duo:

Photo by Bobbi Lin

For the compound goat cheese:

For 1 to 2 people (doubling or tripling this is, of course, not a bad idea), take 2 ounces of room temperature goat cheese and whisk in 2 tablespoons of heavy cream until smooth. Season with salt and fold in whatever add-ins you like. Here are some we like:

  • "Bernaise": tarragon, shallot, white wine vinegar, and white pepper
  • Roasted garlic: roasted garlic, lemon, thyme, and black pepper
  • Mushroom: finely chopped and sautéed mushrooms, Parmesan, and finely chopped parsley
  • "Chimichurri": chopped cilantro, cumin, red wine vinegar, minced garlic, and chili flakes
  • "Salsa verde": finely chopped parsley and mint, minced chives, capers, and anchovy (minced or mashed to a paste)
  • Caramelized shallot: caramelized shallots, thyme, and black pepper
Photo by Bobbi Lin

For the steak:

In the spirit of Valentine's Day, you might want to consider a shareable steak, like a bone-in ribeye. This being said, use whatever cut you like, whether it's filet mignon, flank steak, or skirt steak. Season it with salt and pepper and give it a perfect sear. That's it.

Photo by Bobbi Lin

Nothing says "I love you" like a medium rare steak, compound goat cheese, and—just maybe—some candy hearts.

This article was brought to you by Electrolux, Food52's test kitchen partner. Electrolux is all about great taste and the appliances to help you make beautiful meals in your own kitchen. Learn more here.

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  • MizM51
  • amysarah
I fall in love with every sandwich I ever meet.


MizM51 February 9, 2016
I agree with amysarah. A quality cut of beef, well-prepared, really needs nothing, but I could live with a compound butter. Goat cheese? Not on my steak!
amysarah February 9, 2016
I don't know...a flavored goat cheese smear can be a wonderful thing. But with a really good quality rib eye (or strip or t-bone for that matter) beautifully seared and cooked, seems a bit intrusive. A compound butter (e.g., a little shallot, parsley, garlic, etc.) can be a nice compliment - but butter melds with the beef-y richness without distracting, as I fear goat cheese would. Classic Bearnaise is heaven, but with a really good steak, I think even that should be applied sparingly (translation: served in a little separate bowl, so I can dip my fries in it instead.)