Steak Compound Butter
Easy flavored steak compound butter recipe. Add other herbs, spices, nuts, and fruit for other uses.
Equipment
- Medium-sized mixing bowl
- Clear plastic wrap
- Food processor Can use a grater and/or hand-chop and mix with a spoon
- Medium/small saucepan and a burner
Ingredients
- 1 lb butter salted or unsalted
- 2 tbsp olive oil
- 2 1/2 tsp garlic powder
- 2 1/2 tsp onion powder
- 1/2 tsp cracked black pepper
- 2 shallots chopped
- 6-10 cloves garlic chopped
- 4 tsp fresh rosemary roughly chopped
Instructions
Place the butter at room temperature.
Toast the dry ingredients.
- Place the three dry ingredients (garlic powder, onion powder, and pepper) into a saucepan over medium heat. Keep a careful eye on your spices and stir them frequently. You will begin to smell your spices come alive!
- Once you can see your spices start to change color, that means they are toasting. At this point, reduce the heat to a medium-low and begin to add the herbs with 1 tablespoon of olive oil. You are just looking to take the raw bite out of the garlic and shallot, so all you want to do is sweat them enough to see the garlic start to turn a slight golden color and the shallot become translucent.
- Allow the toasted ingredients to reach room temperature.
Make the butter.
- Cut the butter into smaller pieces just so it's easier to mix and place it into a food processor. Add in the toasted ingredients.
- Scoop out desired portions of the mixture. Since it's about a pound, I recommend splitting it into four portions.
- Take one portion and place it on a piece on clear wrap and form it into a rough small log shape. Wrap the clear plastic wrap around the butter. Grab each end close to the butter and start rolling it across a flat surface until you get a nice, beautiful and even log of butter.
Notes
Once prepared, the butter keeps well in the refrigerator for months.