But before you start the steak, put the butter together so it is all ready when the steaks are done. Start with room temperature salted butter, and chop up whatever fresh herbs take your fancy. I’ve used chives, thyme and parsley, but any herbs you like will work – and feel free to mix ‘em up! If you are feeling really ambitious you can make your own butter as part of this (and honestly, it’s not that ambitious. It takes one ingredient and about 10 minutes. No kidding.) Mix the herbs into the soft butter and there you have it – compound butter.
Anyway, once the butter is made and the steak is done, let the steak rest for a few minutes and then slather on a dollop of the butter. It will start to melt immediately into the steak. YES.
Your tastebuds will feel all like this:
Anyway…buttered steak, everyone. You only go around once!