Ok, before I get going. This all started because of a discussion that Tina and had some time back. I just haven’t had the time to post…
Tina had mentioned that she likes to whip here butter, and I suggested that (after whipping) that she pop it into the freezer to give it a nice, hard, outer shell. One think that I like to do is take it a bit further in order to make butter pads for steak topping.
For the butter pads you’ll need
1 stick of soft butter, cubed
2 teaspoons of minced garlic
1 teaspoon of freshly chopped dill
Plastic Wrap
Start with your soft butter in a bowl…
Add your garlic, dill and mix. (I mixed with my hands… messy but, hey, quick)
Place the butter onto your plastic wrap, form the butter into a “sausage”-esque tube
Toss it into the freezer… now the length of time is up to you. An hour will firm it up, but still allow the butter to melt quickly when you use it to top your steak. I did mine for several hours as I wanted the butter to stay on the steak for a longer period of time.
When you are searing your steak (the ones below were prepped sous-vide, seared for 1 min per side on a HOT pan) just toss the butter on to help in the melting…
Plate with a salad and some asparagus and you are good to go! This dish gives us a nice, medium rare filet, with an outstanding flavor and a moist cut of meat!
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#1 by Tina - June 11th, 2010 at 06:11
Thanks for the shout out and especially for the tip! You guys should cook professionally – everything is always plated beautifully, photography is amazing and I would LOVE to try a plate of your cooking!!
Great tip though – I will most definitely be trying it
#2 by Van - June 17th, 2010 at 00:15
My pleasure, Tina! I’d love to cook professionally – I could see how the enjoyment, the artistic and the stress all balled into one would be fun!
Sorry for the delay on this, btw, life has been very busy!
#3 by rc - June 17th, 2010 at 12:05
looks good.
trying out garlic scapes this week. get em while you can.
for the plastic wrap, a hint is to hold down both sides and roll it in one direction on the counter. this will tighten the compound butter and give in an even diameter and it’ll store much better.
how’s the reversing ring treating you? i came to the site to see the pudding.
keep it up.
#4 by Van Santos - June 25th, 2010 at 01:42
Hey RC.
The plastic wrap hint is what I usually do, it works very well. When we are all settled down the new pictures will start to surface.
V