Compound butters are kinda the best. These flavor enhancers are a mixture of butter with herbs, seasonings, and other ingredients. You can put them on top of steaks, use them to cook infinitely more delicious vegetables, and lots more. This compound butter recipe uses red wine, fresh herbs, and garlic to make a seasoning that’s perfect to put on top of your next Leahy’s Angus Beef steak from Lake Geneva Country Meats. Strip steaks are packed with flavor, and are a lean steak, so the extra richness of the butter on top of the steak is a perfect combination. Give this a recipe a try next time you’re making steak!
- 1 stick Butter (softened)
- 3 Tbsp Red Wine (use a dry red like Cabernet)
- 1 Tbsp Parsley (fresh)
- 1 Tbsp Rosemary (minced)
- 1 Tbsp Thyme (fresh)
- 1 Tbsp Garlic (minced)
- 4 Leahy’s Angus Beef Ribeye Steaks (fresh)
- LGCM Ultimate Steak & Roast Rub (minced)
- (or any other grilling steak)
In the bowl of a stand mixer, combine butter, red wine, parsley, rosemary, thyme, and garlic. Mix on medium speed until all of the ingredients are well mixed into the butter.
Add the butter mixture to a sheet of plastic wrap, or parchment paper, and form into a log. Wrap tightly, and chill in the refrigerator until it is firm.
Once your butter is firm, prepare your steaks. Season them liberally with LGCM Ultimate Steak & Roast Rub (or your favorite steak seasoning) and let rest at room temperature while you preheat the grill. Set your up to cook directly with medium high heat. Once your grill is hot, place the steaks directly over the heat and cook for about 4 minutes per side, flipping only once, until they reach 135ºF for medium-rare or 140ºF for medium. Remove from grill and let rest before serving.
Serve a generous slice of compound butter on top of each steaks, and enjoy. You can also use the butter to cook vegetables, and so much more. The butter will keep in your refrigerator similar to normal butter.