FOOD
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
FOOD
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
Ingredients
Perfect 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
Steps
Perfect Steak
- 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!
Home-churned unsalted butter
- 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.
Chipotle, garlic and lime butter
- Mix ingredients into 1/3 batch of homemade butter, wrap in plastic and chill.
Tarragon, mustard and lemon butter
- Mix ingredients into 1/3 batch of homemade butter, wrap in plastic and chill.
Caramelized onion and gorgonzola butter
- Mix ingredients into 1/3 batch of homemade butter, wrap in plastic and chill.