Ribeye with Blue Cheese Butter Recipe (with Video)

To make the rosemary salt
1. Combine the salt and rosemary in a food processor and pulse until the rosemary is finely chopped and well blended.
2. Pour into a sealable container and store.
For the butter
1. Combine all of the ingredients in a bowl and thoroughly combine.
2. Scoop out onto a piece of plastic wrap, roll into a log and refrigerate at least 1 hour.
For the steak
1. Very generously salt your steak and add some cracked black pepper.
2. Grill to the doneness of your liking and then immediately add some of the compound butter on top.
3. Let the residual heat from the steak melt the butter.
4. Enjoy!