Garlic & Chive Butter

 

Every time that I pull out steak for dinner I spend some time trying to figure out how to make it. Steak is such a simple meat and hard to mess up (unless you're my mother) that I always feel like I need to do something to it to make it more interesting. 

Growing up, I only had steak one way. Seasoned with salt, pepper and garlic and then marinated for an hour or so in Worchestershire and A1. Sure, its great, but sometimes you just need something more interesting. 

If I don't go with my old fall back, I'll season it with McCormick's Montreal Steak mix, cajun seasoning and garlic, or a spicy pomegranate chipotle marinate I have. Even those got boring after a while. 

So last week, I was watching some show on Food Network and the host was making a compound butter for some recipe. I can't remember what she used for it, but the words that stuck out to me were 'It's great on steak and you can freeze it for up to 2 months' 

I didn't want to do anything super fancy, having not made a compound butter before, so I decided to stick with simple flavors. Garlic, pepper and chives. I probably could have chopped up some onion or something, but I figured for my first try, I'd just go really simple. 

Ingredients:

1 stick butter

1 tsp garlic powder

1 tsp chives

2 turns of fresh black pepper

Directions:

1. Let butter soften to room temperature. 

2. Put butter into a bowl. Add other ingredients. 

3. Using a hand mixer, combine the ingredients together. 

4. Scoop butter out onto a piece of wax or parchment paper.

5. Fold paper over to encase compound butter.

6. Stick in a ziplock bag.

7. Refrigerate for up to 4 days or freeze for up to 2 months. 

Since I used a stick of unsalted butter, I did add in a bit of salt, maybe two shakes worth. Have fun making this recipe or changing up the ingredients to create your own.