Have you ever had compound butter? No? Me neither. I have seen many a pin about it and people on Top Chef are always using it but I didn’t really know what it was. I got the opportunity to try Land O Lakes European Style butter and I was like “here we go, compound butter time!”
So, let’s begin….
First I gathered my ingredients. At first, I looked all over the produce section for fresh rosemary and thyme but I found nothing but cilantro and that’s basically like eating soap so no. I couldn’t find dried thyme so I stuck with dried rosemary and dried parsley flakes and fresh garlic.
Once the butter is at room temperature, add 2 tablespoons of garlic, 2 tablespoons of rosemary, 2 tablespoons of parsley. Mix it all really well.
Now you need some wax paper. Mold the butter into a butter shape. Or any shape. There’s no shape requirement really. After you’ve made your stick of butter, put it in the fridge until it’s cold.
Now, let’s make some steak. I have previously told you that skillet steaks make the best steaks so I decided to make a compound butter steak.
Heat your skillet and melt a tablespoon of compound butter on it. Brown your steak on both sides. While this is happening, preheat your oven for 350 degrees.
Once both sides are browned, add some more compound butter to the top and finish the steak in the oven. Cook the steak to your done-ness and then let the steak rest for 10-15 minutes.
We ate ours with some purple sweet potatoes and some fresh corn we picked from the local farm. There’s nothing better than a colorful plate and delicious steak, am I right?
1 stick of butter
2 Tbs rosemary
2 Tbs parsley
2 Tbs garlic
Blend all ingredients and chill butter. Use as you please.