Butter. Your. Steak.
Here in the Midwest, we love our butter. A simple and delicious way to elevate a great steak to an extraordinary one is with compound herb butter.
Mix ½ stick of soft, room temperature butter with whatever seasonings you desire. I usually use a small clove of garlic, salt, rosemary, parsley, thyme and freshly grated parmesan cheese. Mix it all up, put it into a square of plastic wrap and roll the wrap into a tube shape, twisting the ends. Refrigerate. When steak is hot off the grill or pan, slice a quarter sized amount for each steak and allow to melt while the steak rests.
This is really a “quasi” recipe. And that’s a good thing! Customize this butter with your favorite herbs. My favorite way to make this compound butter is with fresh herbs right out of my kitchen garden. And leftover butter is a GOOD thing! Use it on warm bread, mashed potatoes, any green vegetable (green beans, peas etc) or melt it in a pan before scrambling eggs.