Garlic parsley compound butter
Looking for a simple way to jazz up a grilled steak? A compound butter may be the solution! One on of my favourites is a garlic parsley compound butter.
extra virgin olive oil
ground black pepper
Making the compound butter
Cut the stick of butter into small chunks, and allow it to come to room temperature.
Once it is room temperature, add the garlic powder, olive oil, lemon juice, and parsley. Stir to combine.
Season with the salt, and pepper to taste. You may need less salt, depending on how salty your butter is. Stir in the salt and pepper until the butter is evenly seasoned, and appears uniform.
Packaging the compound butter
Unroll some wax paper on to your counter, and transfer the mixed butter to the centre of the wax paper.
Fold the wax paper in half, and using your hand, apply pressure to squeeze the butter towards the centre, and outwards, creating a tub of butter.
Pull the top half of the wax paper, squeezing the butter towards the edges.
Continue to pull the paper until the compound butter tube is about an inch in diameter.
Once the butter forms a tube, roll up the butter, and twist off the edges.
Place the butter in the fridge to allow it to firm up for 30 minutes.
Storing the compound butter
Wrap the wax paper in foil, twisting off the edges, and label it. Place it in the fridge for up to a week.
If you will be keeping it for more than a week, freeze it until you are ready to use it.
Using the compound butter
When you are ready to use the butter, simply unwrap the foil if it has been foiled, and slice a disk of butter off of the end. Cutting through the wax paper.
Remove the wax paper, and allow it to warm up a bit before using it.
Place on top of the steak to melt and coat the steak.
Re-wrap the unused portion in foil and place it in the fridge or back in the freezer.