Ingredients: Blue Cheese Compound Butter • 3/4 sticks unsalted Kerrygold Irish butter, at room temperature • 2 tablespoons Dijon mustard • 1 tablespoon chopped chives • Pinch of sea salt • 8 ounces Cashel Blue Cheese, crumbled Steaks • Two (2 to 3 pound)  porterhouse steaks • Olive oil for coating • Freshly ground pepper to taste

Directions: Steak lovers will find this porterhouse recipe utterly irresistible, especially topped with this flavorful compound butter, which also goes well on grilled lamb or veal chops. This recipe makes two logs, so you can freeze one for later use. To make the butter: Cut the butter into small pieces. In a mixing bowl, blend the butter, mustard, chives and salt with a wooden spoon. Fold in the blue cheese and continue to blend until all the ingredients are incorporated. Taste and add additional salt, if desired. With a rubber spatula, form the butter into two nine-inch logs along the bottom edge of two pieces of aluminum foil. The logs should be about an inch and a half in diameter. Roll each in the foil to the other end. Carefully twist the ends of the foil so that the butter forms into a log. Continue to twist until just snug to complete the form. Refrigerate for at least 4 hours to let the mixture harden, or freeze. (Defrost the log in the refrigerator a day before you plan to use it.) Remove the foil and cut the log into ten 1/2-inch thick slices. Serve immediately on top of the steaks, or on burgers, or chops. Makes enough for 20 portions. To cook the steaks: Light a charcoal fire or preheat a gas grill. Coat the beef with the olive oil and season with pepper. Grill the steaks, turning occasionally with tongs, using this guide: 1/2 to 3/4-inch thickness (6 to 10 minutes for rare, 10 to 14 minutes for medium, 14 to 18 minutes for well done); 1-inch thickness (10 to 14 minutes for rare, 14 to 18 minute for medium, 18 to 22 minutes for well done). To serve, slice each steak into 2 portions and arrange on platter with. Serve immediately with a slice of butter on top. Serves 4