Recipe Station

This hotel butter recipe can be made with any herbs that you choose. This recipe makes about four servings but you can double the ingredients if you want more to use later. You just place in the fridge if you don't want to use it right away or use the freezer if you simply can't wait any longer to give it a try!

Let's Get Started!

The Ingredients To Gather:

• 2 sticks Salted Butter
• 1/3 cup Finely Minced Parsley
• 1 whole Lemon, Zested And Halved
• Finely Minced Garlic, Salt, Pepper, Any Mix Of Herbs, such as crushed Red Pepper, Paprika
• Steaks
• 4 whole Steaks
• Salt And Pepper, to taste
• Butter, For Frying

The Step-By-Step Directions To Follow:

1. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add parsley, the lemon zest, and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, or salt and pepper if you'd like.
2. Lay a long piece of plastic wrap on top of a long piece of aluminum foil. Scoop the butter mixture in a long strip down the middle of the plastic wrap. Carefully pull one side of the aluminum foil/plastic wrap over the butter, squeezing the foil gently to form it into a long. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taught (this means the butter is pressing together inside the plastic to form a cohesive roll.
3. Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
4. To cook the steaks, salt and pepper both sides of the steak. Melt 2 tablespoons of butter in a heavy skillet over medium-high heat. When it's melted and golden brown, fry the steaks until medium rare, about 2 minutes per side (or more or less, depending on thickness.)
5. Remove the steaks from the skillet and lay a thick slice of hotel butter on top of each steak so it will begin to melt. Serve within five minutes.