Perfect Steak With 3 Home-Churned Compound Butters

Tap into your inner homesteader and make surprisingly easy homemade butter, a perfect complement to steak night. Want the churner? Click here: http://bit.ly/2tZfCrL


  • Steak:
  • 1 bone-in rib-eye steak, 1 1/2-inches thick
  • 2 tablespoons canola oil
  • Salt and pepper to taste
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, peeled and lightly crushed
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • Home-churned unsalted butter:
  • 30 ounces heavy cream, divided in 3
  • Chipotle, garlic and lime butter:
  • 1/2 cup home-churned unsalted butter, softened
  • 2 chipotle chilies in adobo sauce, chopped
  • 2 teaspoons garlic powder
  • 1 teaspoon honey
  • Zest of 1 lime
  • Tarragon, mustard and lemon butter:
  • 1/2 cup home-churned unsalted butter, softened
  • 1 tablespoons whole-grain mustard
  • 2 tablespoons chopped tarragon
  • Zest of 1 lemon
  • Caramelized onion and gorgonzola butter:
  • 1/2 cup home-churned unsalted butter, softened
  • 1/4 cup caramelized onions, cooled and chopped
  • 2 tablespoons gorgonzola cheese, crumbled


  1. Churn the butter:
  2. Using a home butter churn, place 10 ounces of heavy cream into the cylinder and churn until the butter fat has separated from the milk. Once the butter has solidified, remove the butter, pour out the buttermilk and save it for a later use. Transfer butter fat to a medium-sized bowl and rinse by pouring ice water over it and pressing the remaining buttermilk out with a small spatula or a spoon. Pour off the water and repeat the process. This should yield just about 1/2 cup of butter. Transfer to a dry plate and set aside.
  3. Make the compound butter:
  4. In a small bowl, combine all of the ingredients for the desired compound butter and stir to combine. On a square of plastic wrap, mound the butter mixture near the edge closest to you. Using the plastic wrap, slowly start to roll the butter into a cylinder and tie off on both ends until taught. The best way to achieve this is to tie off one end and twist the other until a perfect cylinder has formed. Place in the refrigerator for an hour or until completely firm. Use this process for each compound butter.
  5. Cook the perfect steak:
  6. On a large plate, carefully pat your steak dry with a paper towel and let sit at room temperature for 30 to 45 minutes. Rub the entire steak with 2 tablespoons of canola oil and season liberally on all sides with salt and pepper. Place a 12-inch cast-iron skillet over high heat until the pan just begins to smoke. Carefully add steak and cook on one side for 2 to 3 minutes and a nice crust has formed. Flip the steak, add the butter, garlic, rosemary, thyme and with a large spoon, baste for another 2 to 3 minutes. To successfully baste, tilt the pan slightly toward you so that butter collects by the handle. (Be sure to grab the handle of the cast-iron skillet with a dry towel or oven mitt.) Use a spoon to pick up butter and slowly pour it over the steak, aiming at light spots and any un-rendered fat. Cook until the internal temperature reaches 125 degrees F. Transfer the steak to a large plate and pour remaining pan juices on top. Let the steak for 10 minutes, carve and serve with a slice of your favorite homemade compound butter!