Add incredible buttery richness to steaks, seafood, or just about anything else with this easy compound butter. You'll mix up ingredients in the butter and store it in the fridge... then place a pat on top of your proteins for amazing results!
Course: Side Dish
Keyword: Steak butter
1/2tsp Kosher or sea salt
1 stickUnsalted Butterroom temperature
Preheat oven to 350 degrees F. To roast the garlic, slice about 1/4 inch off each garlic head to reveal the cloves. Remove any excess outer layers of paper on the garlic.
Place garlic heads on sheet of aluminum foil and drizzle each with 1 tsp. olive oil. Wrap foil tightly over garlic. Roast for 40 - 60 minutes, until garlic is golden and can be easily pierced with a knife. Let cool 15 minutes.
Squeeze garlic cloves out of their paper into a bowl. Add salt and mash with a fork to create a paste. Add room temperature butter and combine with a fork, ensuring garlic/salt paste is well blended into the butter.
Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid.
When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor.
Unused butter can be kept in the refrigerator for about 2 weeks.