Steak Butter
This recipe creates a simple yet effective compound butter for steak using room-temperature butter, coarse salt, and ground pepper. It's designed to enhance the flavor and richness of grilled or pan-seared meats, offering a luxurious finishing touch and contributing to a delectable pan sauce.
Equipment
- 1 Mixing Bowl Small to medium size
- 1 Spatula or wooden spoon For mixing ingredients
- 1 Plastic Wrap or Parchment Paper For shaping and storing the butter log
- 1 Airtight Container For refrigerating the finished butter
Ingredients
Main
- 4 tablespoons room-temperature butter
- Coarse salt
- Ground pepper
Instructions
- Ensure butter is at room temperature for easy mixing and a smooth consistency.
- In a small mixing bowl, combine the room-temperature butter with the coarse salt and ground pepper.
- Using a spatula or wooden spoon, thoroughly mix all ingredients until the salt and pepper are evenly distributed throughout the butter.
- For convenient storage and serving, spoon the seasoned butter onto a sheet of plastic wrap or parchment paper.
- Carefully roll the butter into a log shape, approximately 1-inch in diameter, using the plastic wrap to help form it.
- Twist the ends of the plastic wrap to tightly seal the butter log.
- Refrigerate the butter log for at least 30 minutes, or until it is firm enough to slice easily.
- When ready to serve, unwrap the chilled butter log and slice it into 1/2-inch thick discs.
- Place a slice or two of the steak butter directly on top of a hot, freshly cooked steak.
- Allow the butter to melt slowly over the warm steak, imparting its rich flavor and creating a luscious, glossy sauce.
Notes
Achieving truly rich steak butter starts with high-quality, unsalted butter at room temperature for optimal emulsification with seasonings. For enhanced flavor and texture, use freshly ground black pepper and a high-quality coarse salt like flaky sea salt. This butter can be infused with finely minced garlic, fresh herbs like rosemary or thyme, or a touch of Dijon mustard for added complexity. Shape it into a log using plastic wrap, chill, and slice discs to melt over hot steak, allowing it to create a glossy, flavorful pan sauce. Properly stored, it lasts well in the refrigerator.