Butter is like Play-Doh for foodies: you can mold it and mix it with whatever ingredients you like. Go to a fancy steakhouse, and you’ll get a slab of their “house butter” with your bread, or melted on top of your hunk of beef.
It’s incredibly easy to make your own at home…and there are no rules: add whatever you like and leave out what you don’t.
8 ounces (2 sticks) unsalted butter
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon each: fresh rosemary, thyme, and oregano…finely chopped
pinch of granulated garlic and onion powder
Let the butter soften. Add the rest of the ingredients and combine well with a fork.
Take a piece of plastic wrap and lay it down on the counter. Smear the butter mixture onto the plastic with a spatula, forming a rough log. Roll the plastic wrap tightly lengthwise, tightening the log into a nice long round cylinder about 1 1/2″ thick. Twist the ends of the plastic wrap to remove any air bubbles.
Freeze and slice a piece off when you need it. When cooking a steak, simply let the warmth of the beef melt the slab of butter while you eat…