· Food For Thought
How to Make Cowboy Compound Butter
If you love barbecue, you might also love butter. No, they aren't similar, but they do have tasting delicious in common. And we know how to make butter taste even BETTER than it already does. In this recipe, we take regular butter to another level. A level that makes even ALREADY mouthwatering steaks taste better. Let's get into it.
- 2 Sticks of Unsalted Butter (Softened)
- 1/3 cup Minced Fresh Parsley
- ¼ tsp Red Chili Flakes
- ½ tsp Pepper
- ¼ tsp Salt
- 2 tsp Minced Garlic
- ½ Lemon (Juiced)
- ½ Lemon Zest (Grate the outer skin)
STEP 1: Place the softened butter in a bowl and whip until it gets light and airy.
STEP 2: Add the minced parsley, red pepper flakes, pepper, salt, garlic, lemon zest and lemon juice.
STEP 3: Take a spoon or electric mixer and stir in all ingredients until thoroughly combined and butter has a smooth texture.
STEP 4: Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the center.
STEP 5: Gently form it into a log, and try to keep it neat and tidy.
STEP 6: Wrap the log of butter in plastic wrap neatly. Make sure to roll or fold ends of plastic wrap tight, to keep out any air and prevent butter from falling out. No one likes someone who wastes butter!
STEP 7: Place the butter into the freezer to store until needed. When needed, take butter out of freezer, open plastic wrap, cut individual disks to place on top of freshly grilled meat and place the uncut leftovers back into the freezer to enjoy later.
For a large group of people, feel free to serve the entire log with your dinner for everyone to try!
This specific compound butter goes great with dishes like tri-tip steak (which will be our feature recipe next week), salmon, chicken, and lobster.