½ pound salted butter, softened to room temperature (2 sticks, 1 cup)
1 tablespoon garlic passed, through a garlic press
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoon fresh flat leaf parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh chives, finely chopped
Zest of half a lemon
1 ½ teaspoons lemon juice
Mix all ingredients in a small bowl with a wooden spoon.
Lay out a piece of plastic wrap and scrape out butter into a log.
Roll in the plastic, seal the ends and refrigerate for one hour.
Remove and roll the plastic to as perfect a round cylinder as possible.
Refrigerate or freeze until needed.
When ready to use, remove from the wrap and cut into thick coins and place on the freshly cooked steak.
Keywords: Steak Butter, Compound Butter