1 stick (1/2 cup) unsalted butter
1 T garlic cloves, minced
1 T shallot, minced
1 t rosemary, ground
1/4-1/2 t ground hot red pepper flakes
1/4 t ground black pepper
1/4 t turmeric
2 twists of a salt grinder
Spoon Mage™ Note:
The butter will keep for a couple weeks in the refrigerator, try it on any grilled meat.
If you prefer, you may melt the butter in a saucepan right before diner and drizzle it over the steaks.
When you cook, use you nose and eyes – not just teaspoons and timers. Pay attention to how raw garlic smells and how the aroma changes when the butter starts to melt. Notice how shortly before browning, the garlic will smell “cooked”, smoothly incorporated into the other seasonings.
Use your nose and practice paying attention to each seasoning. If the butter doesn’t smell sufficiently of rosemary, add a little more. Your taste buds, your butter.
Place the butter and all the seasonings inside a small sauce pan.
Bring to a very low simmer and cook until the garlic smells fragrant. Stir frequently, do not let the garlic brown. This will take approximately 4-6 minutes, depending upon your burners.
Place the pan with the seasoned butter in the refrigerator to cool and firm up enough to be handled, yet still remain slightly soft. This will take about 20 minutes.
Scoop out the seasoned butter and place it on a piece of plastic wrap.
Fold over one half of the plastic wrap and squish the butter into a log approximately 1 inch in diameter.
Tightly wrap the butter log and refrigerate until it is firm.
Buy prime tenderloin from a good butcher. 5 oz slices are plenty big enough, but some of you might prefer 8 oz.
Grill until the meat is exactly the way you like it. Most people find that tenderloin is best served medium-rare, but if you prefer steaks medium or even (I’ll look away here) medium-well, go ahead and make it your way.
Plate the freshly grilled steaks. Place a pat of the seasoned butter on top of each steak, spreading it around a bit. Let the heat of the steak finish melting the butter.