COMPOUND BUTTER FOR STEAK
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
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
HERBED COMPOUND BUTTER
A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams
PERFECT PORTERHOUSE STEAK WITH HERB BUTTER
Steps:
- In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes.
- Prepare a grill for medium-high heat. Grill the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium rare, 8 to 10 minutes per side. Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes.
- Cut the meat from each side of the bone and slice across the grain into strips. Arrange around the bone and top with more Herb Butter for serving.
- In a large bowl, blend the butter, chives, parsley, Worcestershire, salt and pepper until completely combined. Use immediately or wrap into a cylinder in plastic wrap and refrigerate for up to a month.
GRILLED PORTERHOUSE STEAK WITH CILANTRO LIME COMPOUND BUTTER
These steaks are great on their own! But even better with the compound butter. Note: Cooking time varies depending on the thickness of the steak, and how you like it cooked. Helpful hint: Go to www.omahasteaks.com, on the bottom of the page click on resources and cooking charts, then steaks. Other uses for compound butter: add to baked potato or mashed potatoes; spread on crusty bread; shrimp (top on shrimp and bake).
Provided by Joanne
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make Compound Butter:.
- In a small saute pan over med heat, melt 2 tbs. of butter, add the garlic. Cook for 1 minute until garlic is fragrant.
- Transfer the garlic butter to medium bowl. Add the lime juice, lime zest, and worcestershire sauce. Whisk to combine.
- Use a fork to blend in 1 stick of butter. Season with Salt and Pepper, and add in the cilantro. Mix well.
- Roll the butter into a cylinder (like a log) in plastic wrap, and twist the ends. Refrigerate until ready to use (at least 1 hour). Or freeze it if you need it sooner.
- For the Steak:.
- About 20 minutes before grilling, remove the steaks from the refrigerator. Rinse and pat dry. Brush the steaks on both sides with oil and season both sides with salt and pepper to taste. Cover steaks and let sit for 10 to 15 minutes.
- Preheat indoor grill pan or outdoor grill to high (let it get really hot). Cook steak for 3 minutes on first side, flip and cook additional 2 minutes on second side for medium rare. Note: If using indoor grill pan cook 1 steak at a time.
- Transfer steaks to platter, top with a slice of compound butter. Cover loosely with aluminum foil and let rest for 10 minutes.
- I served these steaks with my baked broccoli mac and cheese recipe #503983, and a green salad on the side.
GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER
**Needs to Marinate** I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks.
Provided by Brenda.
Categories Steak
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
- Place steak in glass baking dish.
- Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
- Prepare grill, (medium heat).
- Remove steak from marinade; shake off excess.
- Place steak on grill; cover grill.
- Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.
- Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
- Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
- Spread Paprika-Parmesan Butter over top of slices and serve.
COMPOUND BUTTER
Serve this chive and parsley compound butter alongside a Seared Porterhouse Steak or roasted salmon.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a medium bowl with a flexible spatula until well combined.
- Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist end to seal and tie with twine.
- Refrigerate until firm, about an hour.
FRANCK'S PORTERHOUSE STEAK
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Prepare marinade: Combine rosemary sprigs, garlic, and 1 tablespoon olive oil in a shallow dish or plastic storage bag large enough to hold the steak. Add steak, and season with pepper. Turn to coat, and reseason. Cover with plastic wrap, and allow to marinate overnight in the refrigerator. Meanwhile, prepare compound butter.
- Preheat oven to 375 degrees. Heat cast-iron skillet over medium heat. Add remaining 2 tablespoons olive oil and butter. When hot, add steak and a few sprigs of rosemary and garlic from marinade. Cook for about 2 to 3 minutes on each side, being careful not to burn garlic. Lightly season with salt. Transfer to oven for 25 to 30 minutes for medium-rare, turning every 7 to 10 minutes.
- When done, transfer steak to a cutting board, and let rest 5 to 7 minutes before slicing. While steak rests, remove garlic and rosemary from skillet, and heat over medium heat. Add wine, and reduce by about one-third. Add compound butter, and stir until just melted. Remove sauce from heat. Cut meat from both sides of the bone, then slice at an angle into pieces about 1/2 inch thick; do not puncture the meat with the carving fork or you will lose juices. Serve with warm sauce drizzled over the meat.
More about "compound butter for francks porterhouse steak food"
COMPOUND BUTTER FOR STEAKS - VINDULGE
From vindulge.com
GRILLED PORTERHOUSE STEAKS WITH GARLIC HERB …
From hezzi-dsbooksandcooks.com
SKILLET PORTERHOUSE STEAK WITH GARLIC DILL BUTTER
From thekitchenmagpie.com
PORTERHOUSE STEAKS WITH COMPOUND BUTTER - A …
From aspicyperspective.com
HOW TO MAKE COMPOUND BUTTER (6 …
From thepioneerwoman.com
HOW TO MAKE COMPOUND BUTTER (FOR STEAK & MORE!)
From wholesomeyum.com
4.9/5 (11)Total Time 5 minsCategory CondimentCalories 104 per serving
BEST COMPOUND BUTTER FOR STEAK - GRILLSEEKER
WICKED SKILLET PORTERHOUSE WITH COMPOUND BUTTER | BBQ SPOT
From bbqspot.com
HOW TO MAKE COMPOUND BUTTER - THERMOWORKS
From blog.thermoworks.com
THE PERFECT STEAK WITH GARLIC BUTTER - DAMN DELICIOUS
From damndelicious.net
WHAT IS COMPOUND BUTTER AND HOW DO YOU MAKE IT AT HOME?
From allrecipes.com
GRILLED PORTERHOUSE STEAK WITH WHISKY COMPOUND BUTTER
From youtube.com
4 AMAZING COMPOUND BUTTER RECIPES FOR FILET MIGNON (OR …
From omahasteaks.com
WHAT IS COMPOUND BUTTER? HOW TO MAKE, USE, RECIPES, & MORE!
From webstaurantstore.com
COMPOUND BUTTER - WIKIPEDIA
From en.wikipedia.org
COMPOUND BUTTER FOR FRANCKS PORTERHOUSE STEAK FOOD
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love