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Wanna add an extra kick to your steak? Then look no further than this compound butter. What’s compound butter? Read on my friend.
Usually when I cook steak at home I like to just salt and pepper it and throw it on a hot pan/grill and serve it with mustard or lather that baby in chimichurri – this recipe will definitely be coming at you soon so subscribe to get it direct to your inbox! Sometimes though it’s nice to mix it up a little and try something outside the box. Lately I have been getting some killer Jack’s Creek Wagyu steaks from my local butcher down at the New Farm Market – Steve from All About Meats. Swing by and say hi, his stuff is awesome and he ain’t a bad lad to have a chat with either.
Anyways, I wanted to try something a bit different to compliment his steaks so I made a little compound butter – old school, I know, BUT I put a little AnotherFoodBlogger twist on it to make it seem more “cool”. Uh oh, I’ve only been a father for 21 months now and I am already trying to class myself as “cool”. Have the dad jokes already taken over too………….
What is compound butter?
Compound butter is basically a mix of butter and other ingredients. It sounds more exotic than it really is but at the end of the day all you need is softened butter and some chopped up ingredients. Whatever you wanna throw into it, be my guest. I can’t promise it will always work out but that’s the beauty of experimenting and cooking. In the photo above, I rolled the butter in clingfilm to make it look extra fancy. This isn’t totally necessary and you can just leave it looking rough and ready (below) if you prefer.
Compound butter works great on any grilled meat or fish or indeed on your veg! Think parsley & garlic on steak, mustard, lemon & chive on chicken or maybe cayenne pepper & lemon on some salmon. Endless possibilities to experiment with so stock up your spice cabinet, get some good quality butter and off you go. Oh and let’s not forget grillin’ up some great meat too.
Check out the recipe below, get inspired and lets see some of your creations. Don’t forget to tag me @another_food_blogger on insta or pin me on pinterest. But most importantly if you wanna read my “exciting” little stories then subscribe to join my Brisbane kitchen journey.
Happy Cooking and Happy Eating Friends!
- 100 g butter softened
- 8 anchovies chopped finely
- 2 garlic cloves crushed
- 2 tbsp parsley chopped
- 2 tbsp lemon
- 1 tsp sweet or smoked paprika
- Mix all the ingredients together - couldn't be any easier
- If you are feeling extra fancy then you can roll it in cling wrap and leave in the fridge to cool/harden. Otherwise, just leave it in a bowl like photo above.
- mixing bowl
- chopping board
- measuring spoons
- mixing spoon
- clingfilm - not essential unless you are sexying it up
- try and let the butter soften naturally out of the fridge and not using the microwave. This means the butter will be soft throughout
- when making this don't forget to taste and adjust accordingly. If you don't want it to be so salty start with 4 anchovies, taste it and add more. Remember it's easy to add more but hard to take it out
- compound butter will keep fresh in the fridge for 5-7 days depending upon the ingredients you use. For example, if you put crab into it, it will only last 2-3 days. So just be aware of the usual expected shelf like of whatever you decide to add to it