Compound Butter with Worcestershire and Anchovy for Steak
Compound Butter for Steak with Anchovy & Worcestershire Sauce
Marinades, Sauces & Compound Butters: A great topper for lean Grass-Fed Steaks
- Food Processor
- 1 Stick Unsalted Butter ((4 Ounces))
- 1 Clove Garlic, pressed through a garlic press (If garlic cloves are exceptionally large, you can use a half.)
- 4 Oil Packed Anchovies, finely minced
- 1 tsp Finely Grated Lemon Rind
- 1 Tbls Finely Minced Parsley (Either Italian or Curly is fine.)
- 1 tsp Worcestershire Sauce
- Other Minced Herbs (Optional)
Bring the Butter up to Room Temperature so it is soft and easy to work with.
If you are using a Food Processor, place butter in the Processor with an S Blade and spin briefly to slightly fluff. Then add all other ingredients and whiz together until thoroughly combined.
If you are not using a Food Processor, you can easily combine all of the ingredients in a bowl using a fork and some elbow grease
The goal, once the ingredients are combined, is to make the compound butter into a "log" that can be chilled and later easily sliced so you can place a slice of yumminess on each serving of steak. To accomplish this, you can use parchment paper, wax paper, or saran wrap. Place the butter, combined with the other ingredients, onto the wrapper of your choosing and form it into a "log" that is an inch to an inch and a half thick. Then seal it in the wrapping of your choice and refrigerate for at least one hour.
After grilling/searing your steak, slice and present on a plate. Then top with slices of Anchovy/Worcestershire Butter for added Umami.
Compound Butters can be made well in advance, and in quantity. They can be stored in the freezer for several months, then thawed when you are serving a steak that would benefit from this topping.
If you have an excess of fresh herbs in your summer garden, consider making several varieties of compound butters and storing them in the freezer for later use.