What’s your favorite steak butter receipe?

Hans61

Picked these ribeyes out of the freezer this morning for tomorrow’s dinner, wanting to try and new steak butter receipe, if you have one you love on ribeyes please share!

GoooDawgs

Last night on some NY Strips I half-melted 1/3rd stick of butter and added 1/2 tablespoon of granulated garlic, 2 tsp of onion powder, and 1/2 tablespoon of basil.

Basted the strips as they were being seared - it was great.    That was the first attempt at making a steak butter and we were big fans.

Interested to see what others are doing.

dcc

I'm lazy

U_tarded

I usually take some roasted garlic cloves, some salt pepper, granulated garlic, parsley and chives, 1 stick of butter melted in a skillet mix in seasonings then i cool it in the fridge. once solid i make a tube in some cling wrap and its like a stick of butter that can be sliced. heating the butter helps get the flavor from the herbs spread into the butter in my opinion.  

GoooDawgs

@U_tarded can you keep the new stick of butter for awhile in the fridge?  Or does it only have a one night use?

NPHuskerFL

Thyme, Rosemary, Sage, Roasted Garlic, Coarse Ground Himalayan Salt & Coarse Ground Tricolor Peppercorn.  Mix with 3-4 sticks of unsalted sweet cream butter...preferably Amish butter or Kerrygold.  With clear cling wrap make a butter roll and placed into the refrigerator to stiffen up.  I will vacuum save these quite often after it's been refrigerated and place into the freezer for an extended period with no issue.

U_tarded

GoooDawgs said:

@U_tarded can you keep the new stick of butter for awhile in the fridge?  Or does it only have a one night use?

I keep it in the fridge a few weeks no issues.  But we are also the kind of people that keep a stick on the counter for a week or so for toast and don’t think twice about it. 

Carolina Q

I keep butter on the counter in a butter bell for weeks at a time (until I use it up). Sometimes, I even remember to change the water.

I'm just talking about butter though, no garlic or herbs and such.

caliking

dcc said:

I'm lazy

I've bought those HEB butters before, but have not seen the Kerrygold flavored butter. I want some!

I work in Clear Lake BTW. There are a bunch of us egghead miscreants in the Houston area.

dcc

Randall's on CLC Blvd usually has the Kerrygold.  I've been in Clear Lake City for over 50 years now.  Changed a lot.

Hans61

Thanks for all who shared anyone who has a great steak butter please post as I’ll come back for future cooks to reference 

this is what I ended up doing 





Wife came out when I was heating the ingredients and says something smells good out here! I think it’s going to be good! 

Legume

I usually go with some combo of what I have in the garden, typically thyme/lemon thyme, rosemary, basil, oregano.  Flat leaf parsley adds a great herby freshness without overpowering.  Salt and pepper.  Same thing if I’m doing a board sauce with olive oil.  Chop the rosemary really really well, nobody wants to bite into a chunk of rosemary.  Chives work well also.

Hans61

Steaks are on 285 dome for reverse sear action

@Legume I think next time I’ll use the food processer I might of not got the rosemary fine enough, but live and learn right?

Hans61

For those who care about the finish :-)

Hans61

Mrs Hans couldn’t finish hers :-)

CarolinaQ

NPHuskerFL said:

Thyme, Rosemary, Sage, Roasted Garlic, Coarse Ground Himalayan Salt & Coarse Ground Tricolor Peppercorn.  Mix with 3-4 sticks of unsalted sweet cream butter...preferably Amish butter or Kerrygold.  With clear cling wrap make a butter roll and placed into the refrigerator to stiffen up.  I will vacuum save these quite often after it's been refrigerated and place into the freezer for an extended period with no issue.

I do a half assed version of this and it's great. Going to follow this next time. Just note it only keeps in the fridge for a few days. Needs to be frozen. Just used an older refrigerated roll tonight and it was nasty.