My husband and sons are always excited when I make rib-eye steaks for dinner. My favorite method of preparing them is to season them with kosher salt and black pepper. I then sear them well in a cast-iron skillet and serve them with delicious homemade herb butter. The steaks are perfect every time, and my family is always happy. And thanks to the new beautiful steak knives I received from @cutluxe, they made cutting a breeze. These knives are made of premium high-carbon German steel, have a great grip that ensures comfort and maneuverability, and are hand sharpened to perfection, ensuring precision slicing every time. I love them!
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Now let's make some herb butter!
Ingredients for Herb Butter:
2 sticks unsalted butter, room temperature
4 tablespoons chopped fresh herbs, I used rosemary, chives, and parsley
4 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon black pepper
Time-Saving Tip: Prepare the butter a few days in advance.
* This butter is great on steaks, grilled corn, crusty bread, or mixed with scrambled eggs.
Let's see what we need.
We're ready to cook.
Place the room temperature butter in a bowl. Use a fork or a spoon to combine all of the ingredients.
If you are not using the butter right away or would like to freeze, it's best to wrap it up well in plastic wrap. I like to place a piece of plastic wrap on the counter. Then I place the butter on top in a log. While wrapping it up, I use the plastic wrap to guide and shape the butter into a log. This makes it easier to cut off pieces.
It's ready! This is the best Herb Butter. It comes together so quickly and can be slathered on to so many things. My family loves it placed on hot steaks, smeared on crusty bread and honesty anything they are eating. This butter is a game changer and so are these awesome knives!
Herb Butter:
2 sticks unsalted butter, room temperature
4 tablespoons chopped fresh herbs, I used rosemary, chives, and parsley
4 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon black pepper
Place the room temperature butter in a bowl. Use a fork or a spoon to combine all of the ingredients.
If you are not using the butter right away or would like to freeze, it's best to wrap it up well in plastic wrap. I like to place a piece of plastic wrap on the counter. Then I place the butter on top in a log. While wrapping it up, I use the plastic wrap to guide and shape the butter into a log. This makes it easier to cut off pieces.
Time-Saving Tip: Prepare the butter a few days in advance.
* This butter is great on steaks, grilled corn, crusty bread, or mixed with scrambled eggs.