How to Make Steakhouse Butter at Home
When I think of foods for which most of the butter is good for, ribeye doesn’t rank high on this list – at least not usually. But do you know why restaurant food is often so much tastier than the food you cook at home? It has more salt and more fat, two things that are stuffed with steakhouse butter.
What is steakhouse butter?
Steakhouse butter is just a complex butter that you put on your steak. It’s an indulgent trick that gives your steak that extra richness and fat that covers the mouth, and like the cardboard sauce , it keeps everything moist and flavorful even if you accidentally overcook the steak. You can add whatever you want to the steakhouse, although the most popular are garlic, blue cheese, capers, and Worcestershire sauce.
Making steakhouse butter is simple: you simply add the ingredient to the softened butter, stir and knead it, then roll it into a log and chill until you can cut into slices. If this sounds vaguely familiar, it’s because I’ve written about these types of oils before, including duck butter, black garlic butter, and brie butter . Any of these would be delicious for steak (or steak house style vegetables), but I’ve recently gotten really into the horseradish caper butter you see above. Did I add a pinch of MSG to it? Certainly. Nothing enhances the flavor of meat like a little glutamate salt.
How to make horseradish steakhouse butter
To make this super savory steakhouse butter, you’ll need:
- 1 stick (8 tablespoons) butter
- 2 tablespoons capers non-parey
- 3/4 teaspoon cooked horseradish
- 1/2 teaspoon Worcestershire sauce
- About 6 hammers of fresh pepper
- 1 pinch monosodium glutamate
- 1 pinch sugar
Let the butter soften at room temperature, then add it and all the other ingredients to a medium bowl. Knead and beat with a fork, then stretch over plastic wrap and roll into a log shape. Refrigerate for at least an hour – or until it is firm – then slice it up and apply it to your clothes. Recommended foods: steak, plus potatoes, asparagus, fried carrots, and crunchy bread. I’m saying don’t limit yourself to using steak oil on steaks.