Ben Wenzel emphasizes that 'The butter should complement the steak, not overpower it,' suggesting a delicate balance between flavors in compound butters.
Garlic herb is a favorite among diners, with Wenzel stating, 'You can't go wrong with the classic combo of garlic, parsley, thyme, and a little rosemary.'
When it comes to using compound butter, Wenzel points out that 'while you can use it with any cut, it's particularly tasty on a ribeye' due to its robust flavor.
Creating compound butter is simple: mix room-temperature butter with your preferred ingredients and chill, as advised by Wenzel for optimal flavor retention.
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