Truffle Compound Butter For Steak Recipes

STEAKS WITH TRUFFLE BUTTER

Steps:

• Mix butter, truffle oil, shaved truffle, and sea salt together in a bowl. Cover and refrigerate for at least 1 hour.
• Place a baking pan in the oven and preheat to 350 degrees F (175 degrees C).
• Season steaks with salt and pepper.
• Heat oil in a heavy skillet over medium-high heat until shimmering. Add steaks, working in batches if necessary, and sear until browned, about 3 minutes per side.
• Remove the hot baking pan from the oven and place steaks on top.
• Bake in the preheated oven until steaks are firm and reddish-pink and juicy in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Let steaks rest for 5 minutes. To serve, dab 1 tablespoon truffle butter on top of each steak.

COMPOUND BUTTER FOR STEAK

Steps:

• Place butter, onions, garlic, chives, parsley, black pepper, and salt in a bowl and mix to combine.
• To use, place a small scoop of compound butter on cooked steak.

HERB BUTTER FOR STEAK

Steps:

• Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
• Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
• Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
• Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
• Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
• Return to the refrigerator until firmed up, about 40 minutes.
• Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.