Herb & Garlic Butter for Steaks & Chops
D'Artagnan chef bio | Yield: makes 1/4 pound log
Simple to make, this compound butter enhances steaks, chops, duck breast, lamb, chicken, and more. Add a generous pat on top of your meat while it rests.
- 1 stick (8 Tbs) unsalted butter, softened
- 2 cloves garlic, minced
- ½ cup finely chopped soft herbs (such as parsley, thyme, chervil, dill, and tarragon)
- Fine sea salt & freshly ground black pepper
- In a small bowl, combine softened butter, garlic, and herbs. Season with salt to taste and a few turns of pepper. Mix until evenly combined. Place butter in plastic wrap and roll into a log shape. Chill.
Recipe note: Compound butter will keep fresh for about 2 weeks in the refrigerator and 1 year in the freezer.