How do you like your steak? For me, it’s medium rare with a good sear, which leaves the meat nicely warmed yet plenty pink and juicy. Top it with Smoked Paprika Compound Butter and I’m in carnivore heaven.
Adorning steak with compound butter is certainly not a new concept but the flavour combination possibilities are virtually endless, making it a delicious new experience every time you change it up. Smoked Paprika Compound Butter is smoky, briny and salty, cutting the richness of the steak. The butter is the flavour vessel, slowly releasing its aromatic bounty as the butter melts. It will have you mopping around your plate to sop up every drop.
Compound butters are not only an elevated way to serve your steak, but ridiculously easy, customizable and made in advance so serving is a breeze. Try a compound butter bar, where guests can pick their own flavour combination to put on their steak, or vegetables or baked potatoes or…..you get the idea!
Recipe inspiration for Smoked Paprika Compound Butter: Â Epicurious Grilled Rib Eye with Paprika Vinaigrette
- 1/2 cup unsalted butter at room temperature
- 2 tbsp capers drained
- 2 tbsp finely chopped shallots
- 2 tbsp chopped fresh flat leaf parsley leave whole if using processor
- 1 tbsp red wine vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/4-1/2 tsp dried chili flakes
- Combine all ingredients in a mini food processor or bowl and blend until combined, scraping sides of bowl as needed. Scoop butter onto a 10" long piece of plastic wrap or parchment. Roll into a log approximately 5" long and 1 1/2" in diameter wrapping the plastic or parchment around log to cover and seal. Chill for at least an hour prior to serving. To serve, cut log into 8 equal pieces and serve on top of grilled meats, vegetables or potatoes.
Any butter left over can be wrapped well and frozen for future use.