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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. Once the butter has solidified, remove the butter, pour out the buttermilk and save it for a later use.
  3. 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

  1. Mix ingredients into 1/3 batch of homemade butter, wrap in plastic and chill.

Tarragon, mustard and lemon butter

  1. Mix ingredients into 1/3 batch of homemade butter, wrap in plastic and chill.

Caramelized onion and gorgonzola butter

  1. Mix ingredients into 1/3 batch of homemade butter, wrap in plastic and chill.