Who doesn't love a thick pat of butter melting on a stack of pancakes or toast? Butter is that ingredient that we just can't seem to get enough of, and when it comes to baked goods, it's practically a necessity.
But have you ever considered how butter could amplify the flavor of your favorite cut of tenderloin steak? Ask any chef or meat master, and they'll tell you butter is a flavorful component of some of their favorite beef recipes. Why is this? Let's take a look at the reasoning behind the combination along with a helpful recipe to get you started.
Why Would You Butter Steak?
A delicious cut of dry-aged beef is already savory and bursting with flavor on its own, so why would you want to add extra fat to it? Well, the combination of butter with a meaty cut of beef can be compared to adding chocolate chips to waffles. While separate, both ingredients are still delicious, but when combined, they complement and elevateeach other’s flavor.The same is true for steak and butter. That savory, salty, umami flavor of the butter melting across the grain of the steak acts as an unmatchable flavor enhancer.
Boosting the Flavor
While plain butter alone is enough to really set off the savory flavor of the steak, by adding fresh herbs and other ingredients to the butter, you can infuse these flavors into the fibers of the beef and take the taste experience to another level. Commonly, you’ll find that many recipes recommend adding garlic, mushrooms, parsley, peppers, and even blue cheese to the butter to give the steak a unique extra splash of flavor.
The best part is that you can make a roll of flavored compound butter and then save it in the freezer for later use. Flavored compound butter also goes beyond dry-aged beef and other cuts, and you can use it on toast, waffles, or anything else you enjoy butter on; just be sure the flavors pair well.
When to Butter Steak
Buttering a steak can happen during a few different stages. If you’re cooking the steak using the reverse sear method, you could add a sprig of rosemary, garlic, and a generous pat of butter and then spoon it over the steak as you sear it. If you grill the steak, you can place the butter on the steak while it rests covered, or you can serve a pat of flavored compound butter on top for your guests to enjoy.
Recipe Suggestion: Reverse-Seared T-Bones with Harissa-Parsley Butter
2 Snake River Farms American Wagyu Black Grade T-bone steaks
1 tsp coarse ground sea salt
½ tsp freshly ground black pepper
5 Tbsp unsalted butter, softened
2 Tbspharissa paste
1 Tbspchopped fresh parsley
1 tsp grated fresh lemon zest
For the full recipe along with cooking instructions, click the link above or visit cook.snakeriverfarms.com.
About Snake River Farms
Located in the heart of the Northwest, Snake River Farms has produced superior meat that chefs and consumers around the world have come to recognize as a step above the rest. From American Wagyu to Kurobuta pork, dry-aged beef and everything in-between, taste the difference years of experience makes with Snake River Farms.
To try a steak above the rest, visit Snakeriverfarms.com
Original Source: https://goo.gl/SbXTGk