So You Want To Up Your Steak Game? Try Making Compound Butter.......

Are you looking to elevate your next backyard BBQ steak to that steakhouse quality steak? A quick and easy way to finish that steak off and bring it to the next level is by simply topping it with a little homemade compound butter right at the end.
What is compound butter you ask? Simply put it is  a mixture of butter and other ingredients. These other ingredients are whipped into the butter, reformed in plastic wrap, chilled, and then melted onto meats (steak in this case) or into various sauces. It is relatively simple to make and infinite combinations of flavours can be added to the butter to compliment whatever meat you are serving.

Since I was making steak, I decided to infuse flavours that would complement steak into my compound butter such as rosemary, garlic and shallots. Here is what you will need:
Ingredients:

• 1/2 cup of salted butter (1 stick) room temperature 
• ​2 TBSP minced garlic 
• 2 TBSP finely chopped rosemary
• 2 TBSP diced shallot
• 1 TBSP white wine vinegar

Directions:
Place room temperature butter in a small mixing bowl. Mix all ingredients thoroughly into the butter.

Place about 2 feet of plastic wrap on clean countertop. Spoon the butter mixture into the middle of the plastic wrap. Form the butter into a log shape using the plastic wrap to assist with the formation, twisting the ends tightly to seal.

Place the compound butter into the fridge (overnight) or the freezer if you are in a hurry to firm up. Remove from plastic wrap, slice into medallions, and place it on top of your steak (or other meat) the last few minutes on the grill (or while still very hot). 

Let your steak rest 10-15 minutes, slice and enjoy a steakhouse finish on a steak cooked right in your own backyard. Leftover compound butter can be stored in the freezer for up to 6 months.