Best Ranchmans Steak Butter Recipes

COMPOUND BUTTER FOR STEAK

Compound Butter for Steak image

This delicious and easy to make compound butter takes steaks to another level. You could even top off your baked potatoes with this herbed butter.

Provided by Yoly

Categories Compound Butters

Time 5m

Yield 2

Number Of Ingredients 7

Ingredients

2 tablespoons butter, softened
1 tablespoon minced onion
1 clove garlic, minced
½ tablespoon minced chives
½ tablespoon minced fresh parsley
¼ teaspoon freshly ground black pepper, or to taste
¼ teaspoon salt, or to taste

Steps:

Place butter, onions, garlic, chives, parsley, black pepper, and salt in a bowl and mix to combine.
To use, place a small scoop of compound butter on cooked steak.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 1.2 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 7.3 g, Sodium 326.1 mg

RANCHMAN'S STEAK BUTTER RECIPE - (4.5/5)

Ranchman's Steak Butter Recipe - (4.5/5) image

Provided by á-25087

Number Of Ingredients 7

Ingredients

2 tablespoons minced garlic (about 6 large cloves)
2 tablespoons plus 1 pound unsalted butter, softened
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves
1 tablespoon salt
1 tablespoon black pepper
1 lemon, juiced

Steps:

In a small skillet or pan, toast minced garlic in 2 tablespoons butter over medium heat until just turning brown; do not burn. Add toasted garlic, chopped herbs, salt, pepper, and lemon juice to the pound of softened butter. Mix well. Divide seasoned butter in half. Wrap each half in plastic wrap. Twist and tie each end of the plastic wrap to form 2 logs. Refrigerate until needed. After grilling your favorite steak, place 1 or 2 quarter-inch thick disks of seasoned butter on top of each. Serve and enjoy. Note: Butter logs can be kept in the freezer for up to 1 month. Seasoned butter is great on chicken and seafood, too.

RIB EYE STEAKS WITH COWBOY BUTTER

Rib Eye Steaks with Cowboy Butter image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 sticks salted butter, softened
1/3 cup finely minced fresh parsley, plus more if needed
1/4 teaspoon red pepper flakes
A pinch of coarsely ground black pepper, plus more if needed
1 clove garlic, finely minced
1 lemon, zested and halved
Salt, optional
Salt and freshly ground black pepper
4 rib eye steaks, 2 inches thick
2 tablespoons butter

Steps:

For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.