There is nothing better then a nice, flavorful herb compound butter slice melting on top of a perfectly grilled Rib Eye steak, in this case it’s beautifully marbled bone in rib eye! Although you could also make it for any other dish where you would need a nice dab of hot melted butter, like muffins, breads, etc.
A compound butter can be made by incorporating herbs, spices or aromatic liquids into butter. The butter is then reformed, in either wax paper, plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables. In this recipe I wanted fresh herbs to enhance the meat instead of a sauce napped over.
Here is a tip for you: I form the butter herb mixture into a small tube shape on a piece of plastic, wrap it up and use a bath tissue cardboard tube to assist in keeping it’s shape. Slide one end of the plastic wrapped butter through and position it neatly inside and pat the edges to help form a perfect cylinder. Voila!
Herb Compound Butter
- 1/2 cup softened butter
- 2 cloves crushed garlic
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tsp chopped thyme
- pinch of kosher salt
- Let butter come to room temperature and place in a bowl
- Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
- Chop the fresh herbs and mix in with butter, garlic and salt.
- With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.
- Roll the butter mixture into a cylindrical shape working with the wax paper. (See Note 1) Twist the edges and refrigerate until firm.
- Remove from refrigerator, unroll and slice into pieces to top each steak.
- Roll up and refrigerate the remaining compound butter.