Ranchmans Steak Butter Recipes

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RANCHMAN'S STEAK BUTTER RECIPE - (4.5/5)



Ranchman's Steak Butter Recipe - (4.5/5) image

Provided by á-25087

Number Of Ingredients 7

2 tablespoons minced garlic (about 6 large cloves)
2 tablespoons plus 1 pound unsalted butter, softened
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves
1 tablespoon salt
1 tablespoon black pepper
1 lemon, juiced

Steps:

  • In a small skillet or pan, toast minced garlic in 2 tablespoons butter over medium heat until just turning brown; do not burn. Add toasted garlic, chopped herbs, salt, pepper, and lemon juice to the pound of softened butter. Mix well. Divide seasoned butter in half. Wrap each half in plastic wrap. Twist and tie each end of the plastic wrap to form 2 logs. Refrigerate until needed. After grilling your favorite steak, place 1 or 2 quarter-inch thick disks of seasoned butter on top of each. Serve and enjoy. Note: Butter logs can be kept in the freezer for up to 1 month. Seasoned butter is great on chicken and seafood, too.

COMPOUND BUTTER FOR STEAK



Compound Butter for Steak image

This delicious and easy to make compound butter takes steaks to another level. You could even top off your baked potatoes with this herbed butter.

Provided by Yoly

Categories     Compound Butters

Time 5m

Yield 2

Number Of Ingredients 7

2 tablespoons butter, softened
1 tablespoon minced onion
1 clove garlic, minced
½ tablespoon minced chives
½ tablespoon minced fresh parsley
¼ teaspoon freshly ground black pepper, or to taste
¼ teaspoon salt, or to taste

Steps:

  • Place butter, onions, garlic, chives, parsley, black pepper, and salt in a bowl and mix to combine.
  • To use, place a small scoop of compound butter on cooked steak.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 1.2 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 7.3 g, Sodium 326.1 mg

HERB BUTTER FOR STEAK



Herb Butter for Steak image

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.

Provided by Bibi

Categories     Compound Butters

Time 1h15m

Yield 8

Number Of Ingredients 8

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

Steps:

  • Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
  • 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.
  • 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.
  • Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
  • 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.
  • Return to the refrigerator until firmed up, about 40 minutes.
  • Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 57.3 mg

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