At the first market of the 2014 season, Executive Chef Diego Fernandez and Executive Sous Chef Dupree Braswell of The Common entertained market guests with a cooking demo. With New York Strip steaks from their restaurant, the chefs prepared steak butter at the market along with a side of roasted beets. Here’s the recipe for the steak butter, which pairs perfectly with a steak grilled to your liking:
- 1 lb unsalted butter
- 2 tbsp. beef base
- 1 tbsp. minced garlic
- 1 tbsp. minced shallots
- 2 tbsp. chopped rosemary
- 1 tbsp. chopped parsley
- 3 tbsp. Worcestershire sauce
- Cut the butter in cubes and leave at room temperature until is soft.
- In a sauce pan, melt 1 tbsp of the total amount of butter and cook the garlic and shallots.
- Add the beef base and Worcestershire sauce and cook for 1 minute.
- Add the herbs and cook another minute.
- Let the mixture cool down.
- Whip the butter with a mixer or by hand. Add the beef base mixture and fold everything with a spatula.
- If you are going to use right away, you can place a tbsp on top of your prefer cut of grilled meat.
- You can also make the butter ahead and keep in the freezer for later use. If you are doing this, once you mix the butter with the beef base ( after step 5) place the mixture in the cooler for 15 minutes so the butter hardens a little bit but is still manageable.
- On a piece of parchment or wax paper, place the butter in the middle and with the help of the paper make a roll and twist the ends, like a candy.
- You can keep the butter in the freezer up to 3 months. When you are ready to use it, just slice whatever you need and keep the rest in the freezer.