Introduction
A perfectly cooked steak deserves an equally perfect companion — and nothing complements it better than a luscious, herb-infused butter. This butter combines fragrant herbs, a hint of garlic, and a touch of citrus brightness to create a melt-in-your-mouth topping that enhances the steak’s natural richness. You can also use it on grilled vegetables, roasted potatoes, or warm bread.
Ingredients
Makes about ½ cup (enough for 4–6 steaks)
- ½ cup (1 stick) unsalted butter, softened
- 1 garlic clove, minced (or roasted for a milder flavor)
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon lemon zest (optional, for brightness)
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- Optional: a pinch of smoked paprika or chili flakes for heat
Instructions & Method
Step 1: Soften the Butter
- Leave the butter at room temperature until it becomes soft and easily spreadable.
(Tip: Avoid melting it — you want it pliable, not liquid.)
Step 2: Prepare the Herbs
- Finely chop all fresh herbs. Make sure there are no large stems — they can make the butter coarse.
Step 3: Mix the Ingredients
- In a small bowl, combine the softened butter, minced garlic, herbs, lemon zest, salt, and pepper.
- Use a fork or spatula to mash everything together until evenly mixed.
Step 4: Shape the Butter
- Spoon the butter mixture onto a sheet of parchment or plastic wrap.
- Roll it into a log shape, twisting the ends to seal.
- Chill in the refrigerator for at least 1 hour to firm up (or 20 minutes in the freezer if you’re short on time).
Step 5: Serve
- Slice a generous round of the butter and place it on your hot steak just before serving.
- Let it melt over the meat, creating a glossy, aromatic coating.
Chef’s Tips
- Herb Variations: Try chives, tarragon, or basil for a different flavor profile.
- Storage: Keep in the fridge for up to 2 weeks, or freeze for up to 3 months.
- Pairing Suggestion: Serve with a seared ribeye or filet mignon, roasted garlic potatoes, and a glass of Cabernet Sauvignon.