Are you bored with your cooking?
Are you intimidated with cooking a special cut of meat like lamb chops, ham or beef tenderloin?
This whipped butter with garlic and herbs is perfect for a simple steak or a fancy lamb chop!
It’s even perfect for scrambled eggs, fish, pork chops or ham! I even put it on my fried potatoes in this morning’s breakfast!
It is seriously the best kept secret to delicious tasting meat of any kind!
It doesn’t require any brining or thinking ahead. I keep a jar of this Fresh Garlic Herb Butter in my fridge at all times to add to anything I’m cooking.
I recently grilled one of our premium grass fed beef steaks and I almost ruined it. I usually like them quite rare and grass fed beef is often more lean (but more flavorful) than conventional beef. It also cooks much quicker. Long story short I overcooked them.
But this one easy addition saved my steak.
Whether you are a grill master or not this recipe can bring your cooking to a whole new level.
This time of year our grill sits out in the rain so we pull out our cast-iron pans to use on the cooktop.
It’s actually a better way to cook your meat because when you have more surface area you get more brown tasty bits on your meat. Also, because the pan is cast-iron you receive trace amounts of iron added to your food. It’s a great thing, because we are all depleted in minerals generally speaking.
I like to heat the cast iron pan over medium-high heat and add a tiny dollop of lard, olive oil or butter.
If it’s a pork chop, steak, lamb chop, chicken breast or fish fillet we season the meat with a little salt and pepper.
If it’s a ham, I cook in the oven and spread the Fresh Garlic Herb Butter over the top the last 15 minutes of cooking.
Back to the chops, steaks, fillets and breasts…place the meat in the ripping hot skillet and let cook 4-7 minutes or until juices start coming out of the top. This all depends on the thickness of the meat. Flip and cook 3-4 minutes more.
Doneness is a whole other blog post I’ll create later, the important part is taking the meat off BEFORE the desired doneness is reached.
Take the meat off the skillet and place on a warm plate with a generous dollop of Fresh Garlic Herb Butter.
Cover with an upside down plate or piece of foil. Then let it rest for 10 minutes.
Once the steak has rested check it for doneness. If it’s underdone you could place it back in the skillet.
You will soon be eating the most tasty savory meat STRAIGHT from your own kitchen!
1/2 stick salted butter at room temp (I love Kerrygold Grass Fed butter)
2-4 cloves minced garlic
3 tablespoons fresh herbs minced (combo of thyme, oregano, rosemary, chives, parsley, or tarragon)
My favorite combo for lamb, pork and beef is rosemary, lemon thyme, oregano and english thyme.
For chicken or fish parsley might be nice to swap out for the rosemary.
Have your meat at room temperature
Chop your garlic and herbs
Combine your butter and herbs in a bowl, smashing it together with a spoon
Cook your meat to desired doneness
When it’s resting put a generous tablespoon of herb butter on top
Did you try it?
What meat did you put it on?
Was it the most delicious thing you’ve ever tasted???