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
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.