Garlic Herb Compound Butter

By: SUSIE HELLER & JORGE VELAZQUEZ

Delicious compound butter flavored with garlic confit and herbs melts into all the crevices on the surface of our cap of ribeye which is rolled and tied, something you rarely see.

Ingredients

Garlic Herb Compound Butter

  • 20 large garlic cloves
  • Grapeseed oil
  • 1/2 cup minced shallots
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons mixed finely minced herbs, such as thyme, chives, rosemary, parsley
  • 12 ounces unsalted butter, softened

Garlic Herb Compound Butter

Make garlic confit: Put the garlic in a small saucepan and pour in enough oil to cover.
Heat the oil over medium heat until small bubbles begin to rise to the surface, about 3 minutes.
Reduce the heat to the lowest setting and gently cook the garlic, not allowing it to boil until completely soft, about 45 minutes. Remove the garlic with a slotted spoon and cool. Reserve the garlic oil.
Heat a generous film of grapeseed oil in a non-stick skillet over medium heat.
Add the shallots, season lightly with salt and saute, stirring constantly for about 1 minute. Reduce the heat to low, season lightly with pepper and stir from time to time until the shallots are tender and caramelized, about 5 minutes.
Line a plate with a paper towel. Drain the shallots and cool to room temperature.
Put the garlic in a bowl and mash with a silicone spatula until almost smooth. Stir in the shallots, herbs and salt and pepper to taste.
Break up the butter and put it into a second larger bowl. Mash the butter with a wooden spoon until creamy. Stir in the garlic-shallot mixture. Taste and adjust the seasoning. The butter can be shaped into a log and rolled in plastic wrap twisting the ends to seal. Refrigerate.