Using herbs that are left over from the garden or the grocery to make an herb butter is a great way to make something you can use with the grill. This recipe uses parsley, sage, rosemary, and thyme because I have them growing in my garden. If your family prefers a different combination, go ahead and substitute what they like. The ratio is 1/2 cup of butter to 1/4 cup minced herbs, so use any herbs you like. Simply place a portion on top of a cooked steak, just like a fancy steakhouse would do.
Herb Butter for a Grilled Steak
1/2 cup unsalted butter, softened, divided
2 cloves garlic, minced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
1 teaspoon fresh thyme leaves
1/4 teaspoon sea salt, or to taste
Place 7 tablespoons softened, unsalted butter in a small mixing bowl. Melt the remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter. Mix the minced fresh herbs into the garlic-butter mixture using a fork, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper. Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band. Return to the refrigerator until firmed up, about 40 minutes. Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days. Logs can be frozen up to 3 months.
Herb butter is great not only on steak, but works with any grilled or roasted protein, steamed vegetables, or on baked potatoes.
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