Couple steak extras (no pics) compound butter and herb olive oil recipes

[austin87]

I forgot to mention the other day when I posted some a pic of the 2" thick porterhouses that I slow smoked and reverse seared (still can't believe I forgot the pic of them sliced) I served them with some compound butter and good olive oil mixed with some herbs.

Butter
1 stick butter, softened
3-8 cloves garlic, peeled and finely minced
1 small shallot, peeled and finely minced
as much thyme as you feel like picking off the little stems (for me I think I picked 8 or 10 stems and said I'm done)

Mix all together and let sit at room temp for about an hour to meld flavors (I skipped the part where you roll it into a log in plastic wrap and refrigerate it to set before slicing pretty because I don't like putting cold butter on my steak).

Olive oil
1/2-1 cup GOOD olive oil
handful Italian flatleaf parsley, chopped
1tsp-1Tbsp crushed red pepper

Mix all together and let sit for an hour or longer. You can strain the oil, I did not.

Both were really good and big hits. The butter was a little more popular but I liked the olive oil since it was really fresh and added just a hint of heat.

You can add any herbs (chives, rosemary, basil, cilantro, lemon zest... whatever) and/or spices get as complicated or simple as you like. I kept both fairly simple to add just a little extra flavor since I didn't want anything to get in the way of the steaks.

I can imagine some lime juice/zest and chili powder in butter would be good on grilled chicken breast... give it a try and have fun with it!

Thanks!

[Jon]

That garlic butter sound good on a porterhouse. Good job.

[MikeRocksTheRed]

@austin87 -  Everything sounds good in theory, but I can't believe you without pics!  LOL.

[varekai]

I can imagine some lime juice/zest and chili powder in butter would be good on grilled chicken breast... give it a try and have fun with it!

Thanks!

I also imagine it would, so I will and I will. Thanks for the tip!