The answer’s as easy as butter!
Mix some of your favorite herbs and spices into some unsalted butter, roll it up, pop it in the freezer and you’re all set the next time you want your steaks to be just a little fancy.
And, the real beauty is, you can use just about anything. For example, while one of my favorite steak butters is Grady Spears’ Bandera butter, I didn’t have tomatoes or cilantro today. No problem! I just blended my butter with a few garlic cloves and a touch of cayenne pepper and called it good.
The basic steps are below, but feel free to try different ingredients and get creative with what you have in your kitchen.
Here’s how you do it:
Place 1 stick of softened unsalted butter in the food processor.
Add 3 cloves of garlic.
Sprinkle with cayenne pepper.
Mix until well blended.
Spoon mixture onto a piece of wax paper or foil and shape into a cylinder. (Or close. Mine never looks like a cylinder. I know this because the Montessori school was really big on shapes.) Wrap up tightly and freeze.
Just before you start cooking dinner, slice and place in fridge or on counter to let it soften up a little.
Add to hot steaks.
You’ll have something like this:
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