Tuesday, February 21, 2012

Grilled Ribeye with Chimichurri Compound Butter......Screw You for Judging Me.

I'm all about sticking it to the Man. The Man is always trying to keep you down. The Man hates happiness, puppies, birthdays, Christmas and butter. Most of all the Man hates butter. Well listen here, the Man, consider yourself stuck to, because this guy loves some butter, and sometimes, I put it on steak.
Of course, I guess in this case "the Man" is my right ventricle, and "sticking it to the Man" means sticking little deadly pieces of cholesterol to my coronary arteries, but that's neither here nor there. the point is, from time to time, it's okay if your food is not made of wheat germ and bean sprouts, and you can add a little butter to your meat. Deal with it....Is it getting hot in here?

According to Wikipedia, Compound Butter is of French origin (Beurre composé), and it means butter mixed with supplementary ingredients to enhance the flavor of dishes. Of course, any doof can put anything on Wikipedia, so I reject that definition and insert the following:

Compound Butter: Mixing delicious ingredients with butter, hence making the butter more delicious. First invented by the Yaohnanen tribe on the island of Tanna in Vanuatu, who worship Prince Phillip, the Duke of Edinburgh. Get you some of that, Wikipedia. I'll be submitting the Yaohnanen's contributions to compound butter to Wikipedia forthwith.

Either way, you can use compound butter in place of a sauce on meat, vegetables, bread or just about anything. It can be flavored with whatever you want, and it is extremely easy to make.

Chimichurri is an Argentinian steak sauce made from garlic and fresh herbs. Did I say Argentina? I meant its origin is from the people of Mons Gruithuisen Gamma. Boom. Wikipedia moderators, better drink a cuppa, because I'm on fire tonight!

I use chimichurri on lots of proteins, and I thought the ingredients would make a wicked compound butter for steak. If you ever have a steak at a high end steak house, and afterwards, you wonder what it was that made it so juicy and buttery, here's the secret: it was butter. Broiling or basting top quality beef in butter is the ultimate way to make it restaurant quality, so how could this go wrong?

Chimichurri Compound Butter
(A Jacked Up Grill Original)

2 sticks real butter, unsalted and warmed to room temperature
1 large clove garlic, finely minced
1/3 cup flat leaf parsley, finely chopped
1/4 cup fresh oregano, finely chopped
2 tbsp red wine vinegar
1/2 tsp salt

Whip butter in a mixer until light and fluffy. It really helps to have the butter at room temperature.
In a food processor or blender, mix all other ingredients. Blend until smooth.

 Gently combine the green ingredients and the butter until the whole mixture is evenly colored.

Lay a large piece of plastic wrap out on a clean work surface. Near one end, spoon out the butter mixture in a loaf shape about 2 inches across. Leave about 3 inches on either end of the loaf so you can wrap it.

 Gently roll the plastic around the butter until it is completely enclosed in wrap. Be careful not to lose the cylinder shape. Hold the plastic by the ends and twist them until it is sealed inside.

 Place the wrapped butter in the freezer for at least one hour. When ready to serve, unwrap the butter enough to slice off however many pieces you will need to serve. The rest can be rewrapped and returned to the freezer. It will keep for about a month.

Serve the pats of butter on top of a steak fresh off the grill, and prepare to amaze your dinner guests and appall your cardiologist. You'll thank me. In fact, you already have, even if you don't know it. You're welcome.


  1. Chimichurri rocks. Compound butters rock. (I read that on wikipedia)

    I think this idea rocks and I'll be using it on a strip or ribeye soon.

  2. My gears are definitely turning on the compound butter topic these days. I can't think of anything that would not be good mixes with butter.
    Bacon butter?
    Mole butter?
    Sun-dried tomato butter?
    Chipotle butter?