Compound Butters for Steak Print Recipe Back to Website
Recipe by Gracie Schatz
A well-seasoned compound butter melted over a hot steak, is a thing of great beauty! This technique is very simple and will store well in your fridge for months. You can get creative with how you season yours, these are a few of my favorites:
- Black Garlic Butter
- Chive Butter
- Porcini or Truffle Butter
- Caramelized Shallot Butter
- Mustard Butter
- Blue Cheese Butter
- Roasted Jalapeno Butter
- 1 stick of butter
- 1/4 cup of whatever!
- To make any of these butters, bring 1 stick of salted butter to room temperature. Place it in a food processor with ¼ cup of whatever ingredient you’d like to incorporate.
- (If using the jalapenos, blister them in a pan ahead of time and finely dice them first. If you are using truffles, you will not need ¼ cup of grated truffle. Usually, a couple of Tbsp will be sufficient in carrying the flavor.)
- Process the butter and other ingredient in the food processor until it becomes a homogenous mix.
- Use a spatula to transfer the butter onto a piece of plastic wrap and roll it into a log shape, make sure that is secure and completely covered in plastic wrap.
- Place in the fridge until you are ready to use. You can also make extra and freeze it! If you are using truffles, you will not need ¼ cup of grated truffle. Usually, a couple of Tbsp will be sufficient in carrying the flavor.
- Get creative!