Garlic Herb Compound Butter with New York Strip Steak
Well, if you can’t tell we DO love compound butter with our steaks. We think it’s a great way to enhance, but not overpower Pre’s delicious grass fed flavor. We always have a variety on hand in our test kitchen so we add a kick of flavor to suit any palate mood.
4 cloves garlic, finely minced or passed through a garlic press
2 T fresh parsley, finely minced
1 T fresh thyme, finely minced
1 T fresh marjoram, finely minced
1/2 t fresh lemon zest
On a large cutting board mash butter, garlic, herbs, and lemon zest until well incorporated.
Scrape on to a plate and place in freezer for 10 minutes, this makes rolling the butter easier.
Remove butter from freezer and return to the cutting board. Using your hands, form butter into a roll about the length of the original stick of butter.
Place a large piece of plastic wrap on a clean work surface and transfer your formed butter about 2 inches from the bottom of the wrap. Roll the plastic wrap around the butter, using all the wrap, twisting the ends like a candy wrapper when finished. Fold ends over the butter roll and place in a freezer bag. Freeze overnight.
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