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Ribeye Cap Roast sliced on cutting board with smoky bacon, chive and shallot butter in serving dish
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Smoky Bacon, Chive & Shallot Butter

Flavorful butter to top your steak
Prep Time5 mins
Cook Time20 mins
Chilling Time30 mins
Total Time25 mins
Course: Side Dish
Keyword: butter, Steak butter
Servings: 10 servings
Author: Stacie Simonson

Ingredients

  • 4 ounces bacon coarsely chopped
  • 1 cup (2 sticks) Unsalted butter 1/2 cup cut into pieces, ½ cup room temperature
  • 1 small Shallot Minced
  • 3 T Chives Finely chopped
  • 1 tsp Apple cider vinegar
  • Kosher Salt to taste
  • Freshly ground pepper to taste

Instructions

  • Cook bacon in a small Sauté pan over medium heat, stirring occasionally until browned and crisp, 8-10 minutes. 
  • Using a slotted spoon transfer bacon to a small bowl.  
  • Add butter pieces to drippings, cook stirring often until butter foams and browns 5-8 minutes.  
  • Strain mixture into a medium sized bowl or bowl of a stand mixer, stir in chopped shallot.  
  • Allow bacon fat/butter mixture to cool 30 minutes or until room temperature. 
  •  Add room temperature butter to bacon fat mixture. Using hand mixer or stand mixer beat until light and fluffy. Add chives, vinegar and reserved bacon. Season to taste with salt and pepper. 
  •  Place butter mixture in refrigerator and allow to firm slightly.  
  • Butter can be made up to 3 days in advance. Pull 1 hour prior to serving to allow butter to soften.