Beef Butter

Beef butter is a simple compound butter that I use to top steaks occasionally. It is a mixture of butter and herbs, but it is a concept that has infinite variables. Add chipotle, ancho, brown spices, dried mushrooms, port wine, cheese, miso, or curry. Use the technique to mix butter with honey for slathering on English muffins or finishing grilled carrots or use the butter to top vegetables, potatoes, waffles, meats, and more. Let your imagination loose!

Makes 4 ounces (1 stick) butter

Takes 20 minutes

• 8 tablespoons (1 stick) salted butter
• ½ teaspoon chopped fresh rosemary
• ½ teaspoon chopped fresh parsley
• ½ teaspoon chopped fresh tarragon

Leave the butter out at room temperature for about 20 minutes, or until it is easy to spread, or microwave in short blasts of 5 seconds at a time until it is softened but not melted. Put it in a bowl and add in the rest of the ingredients. Mix well with a fork. Scoop the mixture out onto a 12-inch sheet of plastic wrap or waxed paper, and roll it up like a Tootsie Roll, about 1 inch across the middle, and twist the ends. Refrigerate overnight. It can be stored in the fridge or freezer.