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Meat Butter Default

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Top off a sizzling steak with a bit of what we call "Meat Butter," a herbaceous compound butter mix that is easy to make and simple to keep on hand.


  • 3 fresh bay leaves
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons sea salt
  • 1 pound (4 sticks) unsalted butter, at room temperature


Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.

Place the butter in a mixing bowl. Add the powdered mixture and, using a handheld electric mixer, blend well.

Scrape the butter mixture onto the center of a sheet of plastic film. Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1¼ inches in diameter. Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months.

When ready to serve, unwrap the flavored butter and, using a sharp knife, cut crosswise into ½-inch-thick slices, allowing one slice per steak.


Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 32 servings.

101kcal (5%)
4mg (0%)
0mg (0%)
97mcg RAE (3%)
30mg (10%)
438mg (18%)
7g (36%)
11g (18%)
0mg (0%)

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