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
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!