Herb Butter & Sunday Steaks

Herb Butter & Sunday Steaks

Oh butter. It seriously makes everything taste so good. At our house, butter is almost a food group unto itself. My son, Ollie, worships butter like some viscous deity. Again, it's another food I have to hide, otherwise I'll find the kids eating it like poi and smearing it on their little faces like CLA warpaint.

Though most folks have come around to the fact that margarine is bad for you, there's still a lot of misinformation about butter. People think of butter in terms of Paula Deen's ridiculously rich recipes or the pale yellow sticks bought for peanuts at places like Costco, and yeah, in both those cases, it's probably not the best thing for you.

But good, quality butter, the nice deep yellow kind that comes from happy, pastured cows is actually somewhat of a miracle food unto itself. Linked to fighting cancer, boosting immunity, helping to stave off heart disease, and even regulating thyroid health, butter can be a great addition to your diet. Don't believe me, check out this article from Weston Price's website; I don't think they're a group out there that loves butter more. Or even this one, from Eat Wild about CLAs.

In this week's Washington's Green Grocer box I ordered a tub of Trickling Springs butter and a bunch of fresh herbs and decided to try my hand at some fancy herb butter. Inspired from Bon Appetit's compound butter recipe and pictures I made my own garlic herb butter and man, oh man, what a treat. I slathered some all over a couple WGG grass-fed strip steaks and the results were mouthwatering.

Here is the exact recipe from Bon Appetit. The only thing I omitted was the lemon zest and I added some chopped garlic.

COMPOUND BUTTER

1/4 cup mixed herbs, such as flat-leaf parlsey, chervil, tarragon, and chives, chopped
1 stick (1/2 cup) unsalted butter, softened (I just scooped a cup out of the Trickling Springs Tub)
1 teaspoon finely grated lemon zest (I subbed minced garlic)

Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt. Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.

DO AHEAD: Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.



I pan seared steaks in my skillet with the a hefty dose of the butter. Seasoned with salt and devoured.



Added some of the leftover to some chopped romaine tossed with balsamic and olive oil. Yum.