RE: Steak with Bleu Cheese
shortchef has it. A compound butter with bleu cheese will not overpower the cut, but add a pleasing tone of gorgonzola/whatever to the steak. If you've never made a compound butter, they are real easy and a bitchen complement to steak or fish. One of the most famous is maitre d'hotel butter, with fines herbes (or sometimes just parsley) shallots and lemon juice. You mix up your flavorings with softened butter, plop it onto a sheet of wax paper, fold the paper over, place the edge of a sheet pan on top of the top piece of paper just in front of the butter, and push forward, which squeezes the butter into a tube shape. Twist the ends of the paper like it was a bonbon, refrig or freeze, then place a nice slice on top of hot protein. Enjoy.