The Perfect Steak with Roasted Garlic u0026amp; Chilli Compound Butter
Compound Butter is the perfect addition to any perfectly seared steak. This Chilli u0026amp; Roasted Garlic Compound Butter has complex layers of flavour and a deep richness from the roasted garlic. Balanced in flavour perfectly from chilles, shallots and other herbs and spices this will be the only way you will eat your steak. You can make this butter in advance and serve it when you have your steak prepared. This Chilli u0026amp; Roasted Garlic Compound Butter also pairs well with potatoes or other warm comforting meals; try it on some mashed potatoes or in a grilled cheese sandwich!
Ingredients
Steak
- 2 Ribeye Steaks (about 370g each)
- Salt u0026 Black Pepper, to taste
Roasted Garlic u0026 Chilli Compound Butter
- 2 Heads of Garlic
- Pinch of Salt
- 2 Tablespoon Olive Oil
- 1 Cup Butter, softened
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 4-6 Red Thai Chilli Peppers
- 1/2 Teaspoon Dried Red Chilli Flakes
- 1 Small Shallot, minced
- 1 Teaspoon Fresh Parsley, minced
- 1 Teaspoon Fresh Thyme, minced
Instructions
- Start by roasted the garlic. Cut the top off two heads if garlic and add them cut side up to a piece of tin foil with a pinch of salt and 1 tablespoon of oil on top of the heads of the garlic. Create a bed/boat around the tinfoil encasing the garlic heads but leaving the top open. Roast in a 400 degree oven for about 25-30 minutes or until you see the garlic cloves are a deep golden brown. Allow to cool for at least 10 minutes.
- Once the garlic is roasted and slightly cooled add the roasted garlic (by pinching from the base and it should slide out like butter) to the softened butter in a mixing bowl. Add in the minced shallots, parsley and thyme followed by olive oil, salt, pepper, and dried red chilli flakes. Use a fork to mash all the ingredients together until well incorporated.
- Add the mixed butter to a large piece of plastic wrap. Gently wrap up the butter and form it into a cylinder shape. Roll the butter in the plastic wrap against the counter to form it into a rounded shape. Place the butter in the fridge for at least 1 hour or until the butter is cold.
- Once the butter is cold, you are ready to cook the steak. Season each side of the steak with salt and pepper. Place 1 tablespoon of olive oil in a cast iron skillet. Cook the steak on each side until a golden crust is formed. Cooked until your preferred doneness, I cooked mine to medium rare. Place the steak to the side and allow to rest for about 5-10 minutes.
- Remove the compound butter from the plastic wrap and slice the butter with a sharp knife into 1/2 inch discs. Place a disc of the compound butter on top of each steak. When the steak is cooling down you can place the butter disc on top so it starts to melt before serving. (or you could use a butane torch to melt the butter or place under the broiler until melted).
- This compound butter will last up to 5 days in an airtight container in the fridge. The compound butter will serve up to 10 steaks depending on how much butter you serve for each steak. This Roasted Garlic u0026 Chilli Compound Butter Steak is best served with Roasted Seasoned Potatoes (recipe in this blog post). Enjoy! :)
Video
Nutrition
Calories: 300kcal
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