- I've got an inside tip for you,
one that restaurants do a lot,
and you may not even know it:
Steak butter.
(upbeat music)
The idea behind steak butter
is the butter will melt,
and become part of the first bite you have of the steak.
And it will just enhance a wonderful steak.
In this case, I'm gonna use a compound butter
that includes herbs from the garden.
So I've got parsley, thyme, rosemary, shallot,
having an onion component is smart,
and roasted garlic, and of course, salt and pepper.
The main star here is an unsalted butter.
And I make sure that I use quality butter in this case.
This is not the time to use margarine.
Use a high quality butter with a high fat content.
So if you like European butters like Kerrygold or Plugra,
this is the time to use that.
So let's get started.
I've got softened butter, a half-pound.
You can see it's really soft.
I'm gonna introduce, let's see, an onion component,
so the shallots that I talked about.
Shallots are super mild, meaning,
you can eat a raw shallot.
Not so fun to eat raw onion in my opinion.
But a shallot, you can do it.
And what's perfect is, all of these things
will awaken by the slight amount of heat from the steak.
Speaking of awakening,
that's exactly what you put these herbs in for,
to awaken those fresh herbs,
as soon as it hits the steak and becomes warm.
And that little bit of brightness you have from the herbs
is so additive.
Don't get too hung up on the type of herbs I've got here.
In this case, I've got parsley, thyme, and rosemary.
But if sage is what you're got,
even mint is something fantastic during the summer.
Roasted garlic, again, raw garlic is a little harsh
but when it's roasted, it mellows out,
and it will perfectly marry with the steak.
The volume that I have here generally
is about a quarter cup or so of ingredients.
In the end, it's about a cup of butter.
I'm gonna mix that up just a little bit.
And then I kind of spread it out.
Salt and pepper to me, I wanna make sure
is nice and even in here.
So I put about a teaspoon or so of salt.
And again, I use unsalted butter for a reason.
That way I can control the amount of salt in it.
You can too.
And pepper, about a teaspoon of pepper.
Mix that up.
I do the spread technique to get it nice and even,
so that every bite is kind of an equal amount
of all these great ingredients.
It's as simple as that.
And then we're gonna roll it into a log and chill it.
To do that, I use parchment, we have here.
And I just put that butter,
plop it right onto some parchment.
And I create kind of a log shape from that.
So I start by just spreading it evenly in a line.
I'm gonna use this dough scraper to help
get the rest off.
Then I just roll that into a log shape.
At this point, I try to avoid touching it too much
with my hands.
But I can use that bowl scraper
to create a nice round shape,
and straighten the parchment out.
You can create a nice little log roll, and just chill that.
If you don't have parchment, you can use plastic wrap
or wax paper, it works just fine.
And then, I wanna put this in the refrigerator.
So this had about two hours in the refrigerator.
And I'm just gonna unroll it,
and slice the compound butter into discs
that I can put right onto a steak.
This will hold for about three or four days fresh.
And you can freeze it,
so you can use it for a lot of things.
You can put it on veggies.
You can put it on bread.
So just slice it in discs,
and put each one of those discs onto a steak.
And we're gonna put it right on this steak.
In this case, I've got a strip steak,
which I love with this recipe.
There you have it, classic steak butter,
just like the best steakhouses.
(upbeat music)