Garlic Herb Butter for Steak
After one meal with my Garlic Herb Butter for Steak your family will never want to use another butter again. Fresh herbs, minced garlic, and your favorite salted butter come together in minutes to create the perfect topping in this easy-to-make recipe.
Ingredients
- 1 tick salted butter softned
- 1 tablespoon minced garlic in water
- 2 tablespoon fresh parsley
Instructions
- In a bowl, mix together the salted butter, minced garlic, and parsley until well-blended.
- Lay a piece of plastic wrap flat on the counter. Scoop butter into the middle of the plastic wrap.
- Fold the plastic wrap over and begin to form into a log. Wrap the butter like a package (folding the longer sides over each other, then wrapping the ends).
- Refrigerate for at least 30 minutes or until the butter hardens.
Notes
Homemade Butter Recipe -
Using a KitchenAid Stand Mixer and a whisk attachment place 1 cup of heavy whipping cream and ¼ teaspoon salt in your mixer. Start on medium speed. As it begins to thicken– gradually increase the speed. Mix on high until you have one large ball of “butter” and liquid on the bottom of the bowl. They will separate over time. Once the butter has separated place the butter in a strainer and dump the water like mixture (aka buttermilk) from the bowl. Do not push the butter through the strainer. Gently move the butter ball around so that additional buttermilk releases from the butter ball. Place the butterball back in the mixer and begin mixing again. You may notice over a minute or two time span that you have more buttermilk. Repeat the step from above if needed. Your butter should start “whipping” and becoming a softer consistency. Mix in your favorite toppings like fresh parsley and garlic or a variety of fresh chopped herbs. Shape in a log like above or place in a container and store in the refrigerator.
- Using a KitchenAid Stand Mixer and a whisk attachment place 1 cup of heavy whipping cream and ¼ teaspoon salt in your mixer. Start on medium speed. As it begins to thicken– gradually increase the speed.
- Mix on high until you have one large ball of “butter” and liquid on the bottom of the bowl. They will separate over time. Once the butter has separated place the butter in a strainer and dump the water like mixture (aka buttermilk) from the bowl. Do not push the butter through the strainer. Gently move the butter ball around so that additional buttermilk releases from the butter ball.
- Place the butterball back in the mixer and begin mixing again. You may notice over a minute or two time span that you have more buttermilk. Repeat the step from above if needed. Your butter should start “whipping” and becoming a softer consistency.
- Mix in your favorite toppings like fresh parsley and garlic or a variety of fresh chopped herbs.
- Shape in a log like above or place in a container and store in the refrigerator.
Nutrition Information
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 103
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 103kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 102mg | 4% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.