Published by Stewart, Tabori & Chang
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.
Total Timeunder 15 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian
Equipmentelectric mixer, spice grinder
Five Ingredients or LessYes
Taste and Texturebuttery, herby
Type of DishCondiments
- 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.