Herb butter from Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook's Illustrated Magazine

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Accompaniments: Steak frites

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on October 27, 2022

    This is essentially what's in most German Krauter butter recipes. It's a simple mixture to put together, especially if you have chives on hand. I softened my butter in the microwave, and after mixing it with the garlic and herbs, I rolled into oval-shaped balls and refrigerated them until serving time. They're always festive looking and tasty as they melt over a just grilled or pan-fried tenderloin steak.

  • jenmacgregor18 on August 10, 2016

    I used this on strip steaks. The leftovers were also good on potatoes. I imagine it would be good on any number of veggies or meats. An easy flavored butter. I ended up liking this better than the red wine pan sauce, which surprised me.

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