In classic cooking, compound butters were kept on hand and often used to enhance rich sauces. But they can also be used on their own, topping not only steak, but also leaner meats like veal and chicken, and even fish. Best of all, compound butters can be frozen and used as needed, allowing you execute elegant dishes on the spot.
Cook Time: 30 minutes
- 1/4 pound unsalted butter, softened slightly
- 1/4 teaspoon fresh thyme leaves
- 10 chives, minced
- 1 shallot, peeled and minced
- Salt and freshly ground black pepper
- 1/2 teaspoon red wine vinegar or lemon juice
- About 24 ounces skirt steak, cut into 4 portions
Prepare a gas or charcoal grill; the fire should be so hot you can hold your hand over it for only a couple of seconds.
Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.
Grill the steak, 2 minutes a side for rare, about a minute longer per side for medium-rare. As it cooks, season with salt and pepper.
Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen.