Saturday, June 1, 2013

Rosemary Compound Butter

Since it's summertime and I have some fresh herbs planted, I decided I want to be better about trying incorporate herbs to my daily recipes. Summertime also means that the grill is fired up almost every night. Sometimes its fish, sometimes chicken or steak, or even fresh veggies, and this compound butter is a wonderful addition to them all.
I am telling you, THIS RECIPE IS A GAME CHANGER. This delicious butter can be enjoyed on so many things.
Tonight I decided to test it out on some home grilled steaks... I am telling you, I am in heaven!
 Here's how I made it.
Recipe: Rosemary Compound Butter
You can make this mix as big or small as you want portion wise. This recipe makes about 8 perfect pats to portion 1 pat per steak. Just double the recipe for more.
1/2 stick room temperature butter
1/2 teaspoon fresh chopped rosemary
1/2 teaspoon grated garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Add all ingredients to a small bowl and mix together with a fork.

Spread out a sheet of saran wrap and add the mixture in a clump.

Cover the butter and twist the ends. Carefully form the butter into a log shape.

You can make this a day ahead and refrigerate, or if you need it in a hurry like I did, you can throw it in the freezer for one hour.
After it is firm, place the log on a plate and slice into thick slices.
 I waited until just before my steak was done to add the butter. Then I shut the grill lid and let that tasty goodness get all melty on top.

As the butter melts, it creates a wonderful sauce that makes the steak so moist and delicious. You don't even need steak sauce.

If you have a flat iron grill you can add the butter a little earlier so it melts down the sides and caramelizes to create a delicious crust on your steak.
Don't forget, you can melt this butter onto veggies, bread, fish or chicken... or even use it as a sauté butter.

Hope you enjoy!
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