Best 2 Herb Butter Served On Steaks Recipes
Indulge in a symphony of flavors with our collection of Herb Butter Recipes, meticulously crafted to elevate your steak-eating experience. From the classic combination of garlic and parsley to the vibrant zest of lemon and dill, each recipe promises a unique taste adventure. Discover the art of compound butter, a culinary technique that transforms ordinary butter into a flavorful masterpiece. With just a few simple ingredients and a touch of creativity, you'll create a flavorful spread that will enhance the natural richness of your steak. Get ready to tantalize your taste buds with our Herb Butter Recipes, the perfect accompaniment to any steak dinner.
Check out the recipes below so you can choose the best recipe for yourself!
HERB BUTTER SERVED ON STEAKS
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. Herb butters are so quick to make and are great to have in the freezer - fantastic to have with vegetables, chicken, lamb chops or just on some toasted ciabatta. They can be made with any herbs - thyme, lemon zest and garlic, or sun-dried tomato, basil and garlic. This dish has summer savory in it, which is a very English herb, is quite strong, and apparently stops flatulence! And is a great substitute for salt and pepper.
Provided by Jamie Oliver
Categories main-dish
Time 2h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
- Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
- Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
- Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
- Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
- To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
- Butter: .
GRILLED STEAK WITH HERB BUTTER
I don't know about where you live, but a typical summer in New York City can get hot and steamy. When the mercury is rising and even the street seems to be sweating, it's hard to think about turning on the oven--which makes this grilled steak an ideal summertime meal. When partnered with seasonal tomatoes made sweet by the hot summer sun, a rich, flavorful herb butter, and the coldest beer I can find, this steak is one of my favorite meals for battling the dog days of summer. If tomatoes aren't in season, serve it with a warming side of creamed spinach--a classic pairing!
Provided by Amanda Freitag
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the herb butter by hand: In a large bowl, combine the butter, shallot, and parsley, mixing well with a wooden spoon or rubber spatula until fully combined. Season with the salt and pepper, add the panko, mix again, and set aside.
- To make the herb butter in a food processor: Combine the butter, shallot, and parsley in the bowl of the food processor and pulse until blended. Scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly incorporated. Add the panko, salt, and pepper and pulse four or five times to mix. Transfer the herb butter to a bowl and set aside.
- Heat an outdoor grill, a grill pan, or the broiler on high.
- Cut the tomatoes into four slices each. Place three slices on each of four plates. Season with a pinch of salt and a drizzle of the extra-virgin olive oil.
- Grill the steaks to your desired doneness (see Cook's Note), remove from the grill, and spread 1 or 2 tablespoons of the herb butter evenly on top of each steak.
- Place one hot steak on top of each plate of the seasoned tomatoes and serve.
Tips:
- Use Fresh Herbs: Fresh herbs offer a more vibrant flavor and aroma compared to dried herbs.
- Choose High-Quality Butter: Opt for unsalted butter with at least 82% butterfat content for a rich, creamy taste.
- Soften Butter Properly: Before mixing with herbs, let the butter soften at room temperature for about 30 minutes.
- Use a Food Processor: A food processor makes it easy to combine the butter and herbs smoothly and evenly.
- Chill Before Serving: After mixing, refrigerate the herb butter for at least 30 minutes to firm up before serving.
- Flavor Variations: Experiment with different herb combinations to create unique flavors. Some popular options include parsley, chives, dill, rosemary, thyme, and tarragon.
Conclusion:
Herb butter is a versatile and flavorful addition to any steak. Whether you're grilling, pan-frying, or roasting, herb butter can enhance the natural flavors of the meat while adding an extra touch of richness and complexity. With its ease of preparation and endless flavor possibilities, herb butter is a must-try for any home cook looking to elevate their steak game.
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