Picanha Steaks
To prepare the steaks, we sear them in a high heat French pan starting fat cap down and searing on all sides. If the steaks have not reached the desired internal temperature, finish them in a 350°F degree oven for 5 to 8 minutes.
When they come out, we add one of the butters and quickly baste them before serving leaving some of the butter un-melted. Alternatively, just serve a scoop or slice of the butter alongside the finished steak.
Blue Butter
Using a mixer and a paddle attachment mix butter and salt until lightly whipped and softened. If you do not have a paddle attachment you can either mix all in a food processor or by hand on a bowl with a wooden spoon.
Add remaining ingredients.
These compound butters can be portioned by the spoonful, but a nice way to serve them is to place the mixture in a heaping line onto a taught piece of plastic wrap or parchment. Roll it into a neat cylinder, being sure not to crease the plastic or paper.
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
Togarashi Lime Butter
Using a mixer and a paddle attachment mix butter and salt until lightly whipped and softened. If you do not have a paddle attachment you can either mix all in a food processor or by hand on a bowl with a wooden spoon.
Add remaining ingredients.
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
Mushroom Butter
I like using a few different kinds of mushrooms with different sizes, shapes and textures. Slice accordingly to size. In a hot pan add a touch of beef tallow (or blended oil) place mushrooms in pan and get a nice hard sear. Turn down heat to medium low, add shallots, sweat for a few minutes. Set aside and let cool. Add to the whipped butter along with the rest of the ingredients.
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
Tabasco Butter
Using a mixer and a paddle attachment mix butter and salt until lightly whipped and softened. If you do not have a paddle attachment you can either mix all in a food processor or by hand on a bowl with a wooden spoon.
Add remaining ingredients.
These compound butters can be portioned by the spoonful, but a nice way to serve them is to place the mixture in a heaping line onto a taught piece of plastic wrap or parchment. Roll it into a neat cylinder, being sure not to crease the plastic or paper.
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
