When I think of foods that benefit from a large chunk of butter, ribeye isn’t very high on this list – at least not usually. But do you know why the food in the restaurant often tastes so much better than the food you cook at home? It has more salt and more fat – two things that steakhouse butter is filled to the brim.
What is steakhouse butter?
Steakhouse butter is really just a compound butter that you put on steaks. It’s an indulgent move that adds an extra helping of fullness and mouth-covering fat to your steak and which – similar to a board sauce– Keeps everything juicy and flavorful, even if you accidentally overcook your steak. You can add anything you want to your steakhouse butter, though common favorites include garlic, blue cheese, capers, and Worcestershire sauce.
Steakhouse butter is easy to make – you just add a little too softened butter, mix and mash it all around, then roll it into a log and refrigerate until it’s sliceable. If this sounds vaguely familiar, it’s because I wrote about it these types of butter before including Duck fat butter, black garlic butter, and Brie butter. Any of these would be delicious on a steak (or steakhouse style vegetables), but I’ve gotten really interested in the caper-sprinkled horseradish butter you see above lately. Did I add a pinch of MSG? Naturally. Nothing accentuates the meat enjoyment like a little glutamate salt.
How to make horseradish steakhouse butter
To make this super hearty steakhouse butter, you will need:
- 1 stick (8 tablespoons) salted butter
- 2 tablespoons of non-pereil capers
- 3/4 teaspoon prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- About 6 grinds of fresh pepper
- 1 pinch of MSG
- 1 pinch of sugar
Let the butter soften at room temperature and add it and all of the other ingredients to a medium-sized mixing bowl. Mash and mix with a fork, then scrape everything on some plastic wrap and roll up into a block. Refrigerate it for at least an hour – or until it is set – then cut it into slices and place it on top of things. Suggestions include steak, but also potatoes and asparagus, as well as roasted carrots and crusty bread. Don’t limit yourself to using your steakhouse butter on steaks, I say.
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