Our Savory Steak & Chop Blend is a complex set of herb flavors that harkens back to old-school steakhouses. We love this tarragon-forward blend for big cuts like porterhouse and bone-in chops. It’s complex but definitely not complicated. The perfect example is this five-minute compound butter. Whip up a batch and you’ve got yourself a topping that’s ready elevate everything from potatoes to a pot of rice. Don’t forget to make extra and tuck it into the freezer!
Time: 5 min
Makes 1/2 cupRating
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Loading...| 1 stick unsalted butter | |
| 1.5 tsp lemon juice | |
| 1 tsp Savory Steak & Chop Blend | |
| 1 clove garlic, minced | |
| 3 Tbl fresh parsley, chopped | |
| 1/4 tsp ground black pepper |
| 1. | Combine all ingredients in a bowl and mix until well combined. |
| 2. | Place on a piece of plastic wrap or parchment and roll into a log. Twist ends to seal well. Refrigerate for at least 1 hour. At this point, you can pop into a ziptop bag and freeze for up to 6 months. |
| 3. | Slice into rounds and allow to melt on a steak, just off the grill. A pat of this butter is a great way to dress up a seared chicken breast. Fantastic melted onto roasted veggies - especially Brussels Sprouts! Or simply use it on warm French Bread. |
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