There’s something about melted butter and steak that just goes together! Steak restaurants have known this for years and it’s time every aspiring back yard grill master added this simple weapon to their charcoal attack plan! Starting with the easiest seasoned flavored butter hack in the world!
Easiest Flavored Butter Hack Ever!
Are you ready? Take notes!
- butter, room temperature – aka softened but not melted.
- Add dashes of Italian seasoning!
That’s it. Add some Italian seasoning to some soften butter and place the mix in the fridge to firm back up! When the steaks are done, add a pat to the top or slather some on some hot fresh bread or soft yeast rolls. Who knew something so tasty could be TEN THOUSAND YEARS OLD? Whaaaaaaat?
Yes, there is a Butter Institute! According to the ABI – aka the American Butter Institute – butter goes way back! Here’s a quote!
“Butter’s origins go back about 10,000 years to the time when our ancestors first began domesticating animals. Today, butter in its many flavorful forms is the world’s most popular fat. As a versatile spread, a delicious enhancer for so many foods, and the essential ingredient for baking, butter’s simple goodness has no equal…
The first reference to butter in our written history was found on a 4,500-year-old limestone tablet illustrating how butter was made. It is generally believed the word butter originates from the boutyron, Greek for “cow cheese”, however it may have come from the language of cattle-herding Scythians.”
Who knew those fun-loving cow-herding “Scythians” would have something to do with your steak? By the way, we have no idea if they were fun-loving or not. But we do know this! The Scythians (pronounced ‘SIH-thee-uns’) were a group of ancient tribes of nomadic warriors who originally lived in what is now southern Siberia – according to Wikipedia.
Now, back to Garlic Steak Butter!
Rolled Garlic Steak Butter
- 1 1/2 stick butter softened
- 2 cloves garlic crushed
- 2 tablespoons parsley minced
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- Lemon or Lime zest if available
In a bowl, combine the softened butter with the remaining ingredients. Roll in wax paper if desired to reform as it firms in the fridge. When firmed and the steaks are ready, place a pat of butter on your grilled steaks as they rest – just before serving. Serve the remainder on with bread, rolls, or as desired.
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.