The best part is, this recipe yields more butter than you’ll need. (You could literally put it on anything, it’s THAT good! Think grilled bread, corn, summer veggies) It can also be easily frozen for later use.
Ingredients:
Two 8 oz Denver (or Ribeye) steaks (an inch thick, or larger)
Green Olive Compound Butter-
4 oz high quality butter (such as beurre de barrate)
¾ cup green olives (such as picholine or cerignola) pitted or sliced
½ cup loosely packed fresh flat-leaf parsley leaves
1/2 cup of fresh basil
1 tablespoon Dijon mustard
2 drained anchovy fillets
1 large garlic clove, smashed
1 tsp salt
1 tsp pepper
Step One:
Let butter come to room temperature and set aside. Put all of the remaining compound butter ingredients into a food processor and pulse 15 times, until a smooth paste forms. Slowly fold your blended herb mixture into your butter, until combined. Transfer to a mixing bowl.
Step Two:
Preheat grill to medium-high. Coat steaks evenly with oil, and sprinkle with salt and pepper, generously. Place steaks on your grill, and cook until desired likeness, 130°F (for medium-rare), 4 to 5 minutes per side. Remove and transfer to a cutting board, generously spread with butter (3 tablespoons per steak). Let steaks rest 5-10 minutes, then cut into 1/2-inch-thick slices against the grain.
*Keep the remaining butter for another use
Super easy, incredibly delicious!