Indulge in a culinary journey with our tantalizing Herb Butter for Steak, a symphony of flavors that elevates your steak experience to new heights. This luscious butter, crafted with a medley of herbs, garlic, and shallots, imparts an aromatic essence that dances on your palate. Elevate your steak to gastronomic greatness with our three delectable variations: Classic Herb Butter, Garlic Herb Butter, and Chive Herb Butter. Each recipe offers a unique twist, ensuring a harmonious blend of flavors that complement the robust taste of your steak. Prepare to embark on a sensory adventure as you explore these exceptional recipes, transforming your steak into an unforgettable culinary masterpiece.
Here are our top 7 tried and tested recipes!
HERB BUTTER
Steps:
- Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
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.
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: .
PERFECT PORTERHOUSE STEAK WITH HERB BUTTER
Steps:
- In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes.
- Prepare a grill for medium-high heat. Grill the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium rare, 8 to 10 minutes per side. Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes.
- Cut the meat from each side of the bone and slice across the grain into strips. Arrange around the bone and top with more Herb Butter for serving.
- In a large bowl, blend the butter, chives, parsley, Worcestershire, salt and pepper until completely combined. Use immediately or wrap into a cylinder in plastic wrap and refrigerate for up to a month.
HERBED COMPOUND BUTTER
A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams
PORTERHOUSE STEAK WITH HERBED BUTTER
Provided by Diana Yen
Categories Kid-Friendly Quick & Easy Steak Summer Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the herbed butter:
- In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.
- Cook the steak:
- Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
- Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.
- Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.
- To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.
HERBED BUTTER RIB EYE STEAKS
Picture rib eye steaks cooked outdoors on your barbecue grill, with a delicious herb butter melted on top. Herb butter must be made 2 hours in advance and refrigerated.
Provided by Marie
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine butter, garlic, lemon juice and parsley.
- Place mixture on wax paper and roll into a 1" log, wrap tightly and refrigerate for 2 hours or until firm.
- Preheat grill.
- Mix onion powder, salt and pepper together and sprinkle on each side.
- Place steak on grill and cook for about 7 minutes.
- Turn the steaks over and place a 1/4" pat of the butter on each steak.
- Cook for another 7 to 9 minutes for medium rare or until done as desired.
- Remove steaks from grill and place an additional 1/4" slice of herbed butter on each steak and allow to melt.
- Store the rest of the herbed butter in refrigerator.
Nutrition Facts : Calories 412.4, Fat 46.1, SaturatedFat 29.2, Cholesterol 122, Sodium 619, Carbohydrate 1.3, Fiber 0.2, Sugar 0.3, Protein 0.7
Tips:
- Use high-quality butter. The better the butter, the better the herbed butter will be. Look for butter that is made from fresh cream and has a high butterfat content.
- Use fresh herbs. Fresh herbs will give the herbed butter the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but they will not have as much flavor.
- Don't overmix the herbed butter. Overmixing the herbed butter will make it grainy. Mix it just until the herbs are evenly distributed.
- Chill the herbed butter before using. Chilling the herbed butter will make it easier to spread on steak.
- Don't cook the steak over high heat. Cooking the steak over high heat will toughen it. Cook it over medium heat so that it cooks evenly.
- Let the steak rest before slicing. Letting the steak rest before slicing will allow the juices to redistribute, making it more tender and juicy.
Conclusion:
Herbed butter is a delicious and easy way to add flavor to steak. It is perfect for special occasions or everyday meals. With just a few simple ingredients, you can make a herbed butter that will take your steak to the next level. So next time you're grilling or cooking steak, try adding some herbed butter. You won't be disappointed!
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