Garlic Herb Steak Butter Food

GARLIC HERB BUTTER

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

GARLIC BUTTER FOR STEAK

Steps:

• Bring 2 sticks salted butter to room temperature. Add to a bowl with 3 cloves minced garlic and 2 tablespoons fresh parsley. Mix with a fork until fully combined and soft.
• Serve as a garlic butter for steaks or with favorite beef recipes like roasts and burgers. Melt to create a garlic butter sauce.

SKILLET GARLIC BUTTER HERB STEAK AND POTATOES

Steps:

• In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.

HERB BUTTER SERVED ON STEAKS

Steps:

• Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
• Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
• Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
• Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
• Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
• To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
• Butter: .

AIR FRYER STEAK WITH GARLIC-HERB BUTTER

Steps:

• Allow the steak to sit at room temperature for 30 minutes before cooking.
• Preheat a 3.5-quart air fryer to 400 degrees F. Season the steak on both sides with a generous pinch of salt and several grinds of black pepper. Place the steak in the center of the air fryer basket and cook until desired doneness, about 10 minutes for medium-rare, 12 minutes for medium and 14 minutes for medium-well. Transfer the steak to a cutting board and allow to rest, about 10 minutes.
• Meanwhile, mash together the butter, parsley, chives, garlic and crushed red pepper in a small bowl until combined. Slice the steak against the grain into 1/4-inch-thick pieces. Top with the garlic-herb butter.

CAST IRON STEAK

Steps:

• Prep and season the steaks: Make sure the steaks are at room temperature (let them sit on the counter for 30 minutes). Pat the steaks on both sides with a clean paper towel then season them on both sides with salt and pepper.
• Heat up a cast iron pan to medium-high heat and add the oil to the pan. Let it heat until the oil starts to ripple, about 2 to 3 minutes.
• Once the oil is good and hot, then add the steaks to the hot pan. Caution: watch out for oil spatter! Kitchen tongs are the best tool I recommend to use for this step.
• Cook the steaks for about 3 minutes on each side, if using thicker steaks then cook for 4-5 minutes on each side.
• Insert meat thermometer to middle of the steak to check the temperature. You want to cook the steaks until they are just shy of your target temperature, about 10 to 15 degrees away from your desired temperature (see chart in notes section below).
• Once you are 10 to 15 degrees away, add the butter, garlic and herbs. Reduce the heat to medium-low heat and add in the butter and herbs. Let that all melt, then spoon the butter and herb sauce over the steaks as they continue to cook.
• Continue cooking until desired doneness is achieved. See chart below and use a meat thermometer to check for doneness level.
• Remove from the pan, let rest on a plate for 10 minutes (tented with a foil covering to keep warm). Then slice and serve with your favorite sides.

GARLIC BUTTER STEAK AND POTATOES

Steps:

• Heat the olive oil and butter in a large cast iron skillet over medium high heat, then add the potatoes, garlic, thyme, rosemary, and oregano.
• Cook for 3 minutes, then toss and cook for another 3 minutes, or until fork tender.
• Remove from the pan and place on a plate.
• Preheat the skillet over high heat.
• Add the steak bits and 1 tablespoon butter.
• Allow the steaks to sear for a minute before continuing to stir them until golden brown.
• Freshly cut herbs go on top of the meat.

HERB AND GARLIC BUTTER SPREAD

Steps:

• Combine all ingredients in food processor or mixer. Mix until well blended. Cover and refrigerate at least 2 hours.

GARLIC HERB STEAK BUTTER

Steps:

• In a small bowl, mash butter until fluffy.
• Add remaining ingredients and mix thoroughly.
• Shape into log or disk; wrap in plastic wrap and refrigerate for at least 1 hour.
• To store longer than 1 week, divide into 1 tablespoon size pieces; wrap each piece in wax paper; place in small freezer bag or container; freeze for up to 1 year.