Every time that I pull out steak for dinner I spend some time trying to figure out how to make it. Steak is such a simple meat and hard to mess up (unless you’re my mother) that I always feel like I need to do something to it to make it more interesting.
Growing up, I only had steak one way. Seasoned with salt, pepper and garlic and then marinated for an hour or so in Worchestershire and A1. Sure, its great, but sometimes you just need something more interesting.
If I don’t go with my old fall back, I’ll season it with McCormick’s Montreal Steak mix, cajun seasoning and garlic, or a spicy pomegranate chipotle marinate I have. Even those got boring after a while.
So last week, I was watching some show on Food Network and the host was making a compound butter for some recipe. I can’t remember what she used for it, but the words that stuck out to me were ‘It’s great on steak and you can freeze it for up to 2 months’
I didn’t want to do anything super fancy, having not made a compound butter before, so I decided to stick with simple flavors. Garlic, pepper and chives. I probably could have chopped up some onion or something, but I figured for my first try, I’d just go really simple.
Hi! I'm Nichole and I'm the author of Cookaholic Wife. I founded the blog back in 2009 as a way to fulfill my desire to talk a lot and share recipes. Feeding people makes me extremely happy. This blog covers a wide variety of recipes covering all skill levels.
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