Last Updated on May 17, 2024
Compound butter, also known as “beurre composé” in French, is a mixture of butter and supplementary ingredients such as herbs, spices, garlic, and citrus zest. It is made by softening butter to a pliable consistency, then blending it with the chosen flavorings. The mixture is often rolled into logs using plastic wrap or parchment paper and chilled until firm, making it easy to slice and serve.
The appeal of using compound butter, particularly on grilled steaks, lies in its ability to enhance flavor in a simple and elegant way. As the compound butter melts over the hot steak, it releases its incorporated flavors directly onto the meat, infusing it with the tastes of herbs, spices, or other additives. This creates a more complex and elevated flavor profile than steak seasoned with salt and pepper alone.
Tips:
- Allowing the steaks to rest at room temperature for about 20 minutes before grilling can help achieve more even cooking.
- For the compound butter, using unsalted butter allows better control over the seasoning.
Recipe Variations:
- Butter Flavors: Experiment with different herbs like rosemary or basil, or add a splash of Worcestershire sauce for a savory twist.
- Spicy Kick: Incorporate a pinch of crushed red pepper flakes into the butter for some heat.
Grilled NY Strip Steak with Herbed Compound Butter
Ingredients
For the Steaks:
- 4 ButcherBox NY strip steaks
- 2 tbsp olive oil
- salt & pepper to taste
For the Herbed Compound Butter:
- 1/2 cup unsalted butter softened
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh chives finely chopped
- 1 tbsp fresh thyme minced
- 2 garlic cloves minced
- zest of 1 lemon
- salt & pepper to taste
Instructions
Prepare the Herbed Compound Butter:
- In a small bowl, combine the softened butter, parsley, chives, thyme, minced garlic, and lemon zest. Mix well until all ingredients are evenly distributed.
- Season the butter mixture with salt and black pepper to taste.
- Place the mixed butter onto a piece of plastic wrap or parchment paper and form into a log. Roll up the wrap, twist the ends, and refrigerate until firm, at least 2 hours or overnight.
Prep the Steaks:
- Preheat your grill to high heat.
- Brush each NY strip steak with olive oil and season generously with salt and black pepper.
Grill the Steaks:
- Place the steaks on the hot grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.
- Remove the steaks from the grill and let them rest for about 5 minutes.
Serve:
- Cut the chilled herbed compound butter into slices.
- Place a slice of butter on each steak while still hot, allowing it to melt over the meat.
Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.
