A simple two-ingredient cooking tip can transform steak into a restaurant-quality dish, according to food writer Katy O'Hara. The upgrade, which uses just butter and herbs, acts as a flavour bomb for any cut of steak and is remarkably easy to prepare.
What is compound butter?
Compound butter is softened butter blended with additional ingredients such as herbs, spices, citrus, or cheese to impart extra flavour to your chosen protein. Its uses extend well beyond meat alone.
Compound butter can be melted over freshly cooked steak, chicken, or fish. It can equally be spread on warm bread, corn on the cob, or baked potatoes, or stirred through hot vegetables, pasta, or mashed potatoes. You can use whichever herbs, spices, and even ingredients such as cheese or citrus to enhance the flavour of a dish.
How to make compound butter
To prepare a compound butter, ensure the butter is sufficiently softened so that it can be combined with additional ingredients. When making a compound butter to accompany steaks, Katy recommends incorporating garlic alongside a selection of herbs.
Begin by mixing one clove of minced garlic with each tablespoon of softened butter. Katy suggests using one to two tablespoons of butter per person. Add approximately two tablespoons of your preferred minced herbs. If your butter is unsalted, incorporate a pinch of salt into the mixture.
Compound butter can be prepared at any point in advance, allowing you to refrigerate it until you are ready to cook your steak. Chilling the butter makes it considerably easier to portion when the time comes to cook.
When cooking the steak, season the meat thoroughly before cooking it in a cast-iron pan until it reaches 10 degrees below your desired target temperature. The compound butter can then be added to the steak shortly afterwards.
Basting and resting tips
Allow the butter to melt before basting the steak with the additional flavour it provides. It is important to let the steak rest once removed from the heat, as it will continue to cook even after being taken off the pan, so be careful not to overcook it.
