Rib Eye Steaks with Gorgonzola Cowboy Butter

Cowboy Butter:
2 sticks salted butter, softened
¼ cup Gorgonzola crumbles
1/3 cup finely minced fresh parsley, plus more if needed
1/4 teaspoon red pepper flakes
A couple of turns of freshly ground pepper
2 cloves garlic, finely minced
1 lemon, zested and halved
Kosher salt, to taste

Well in advance, make the cowboy butter. Place the softened butter in a bowl and mix with a hand mixer. Whip the butter until it’s fluffy. Add the Gorgonzola, parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it’s totally combined, scraping the sides as needed. Taste and add more ingredients as needed to your liking.

Dave’s Famous Cream Sauce

Ingredients
1/2 cup heavy cream
1/2 cup crème fraîche or sour cream
1/2 cup prepared horseradish
2 tablespoons chives
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground pepper, to taste

In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.

Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.

Blue Cheese & Onion Cream Sauce

Kosher salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese

Melt a 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.

Roquefort chive sauce

1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.

Whiskey Butter

1 cup unsalted butter, softened
2 shallots, minced soaked in whiskey
3 teaspoons minced parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
3 teaspoons whiskey
1/2 teaspoon sea salt or 1/2 teaspoon salt
white pepper

Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel’s, salt, and pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

Horseradish Compound Butter for Steak

2 sticks Unsalted Butter, Softened
1 clove Garlic, Minced
1 teaspoon Freshly Grated Lemon Zest
2 Tablespoons Prepared Horseradish, Squeeze Out The Moisture
2 teaspoons Fresh Parsley, Minced
Kosher Salt
Fresh Ground Black Pepper

Compound Butter:
In a bowl, mix and mash together butter, garlic, lemon zest, horseradish, and parsley. Add salt and pepper to taste. Spoon onto plastic wrap. Gently form into a small log. Refrigerate until firm.

Compound butter ideas:
Blue Cheese
Gorgonzola
Chili Powder and cumin
Parsley
Cilantro
Roasted red pepper
The possibilities are endless!