Herb Butter for Steak

If you've ever purchased herbs for a recipe and you have some left over, put them to good use by making an herb butter. This recipe uses parsley, sage, rosemary, and thyme, because I have them growing in my garden. If your family prefers a different combination, go ahead and substitute what they like. The ratio is 1/2 cup of butter to 1/4 cup minced herbs, so use any herbs you like. Simply place a portion on top of a cooked steak, just like a fancy steakhouse would do.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 104 Calories

Ingredients

• 2 cloves garlic, minced
• 2 tablespoons minced fresh parsley
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon sea salt, or to taste
• 2 teaspoons minced fresh rosemary
• 1 tablespoon minced fresh sage
• ½ cup unsalted butter, softened, divided
• aluminum foil or parchment paper

Recipe Instructions

Step 1

Place 7 tablespoons softened, unsalted butter in a small mixing bowl.

Step 2

Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.

Step 3

Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.

Step 4

Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.

Step 5

Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.

Step 6

Return to the refrigerator until firmed up, about 40 minutes.

Step 7

Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.