Maitre d' butter

[Jeekinz]

I've been watching Colameco's show religiously and lately he's been doing NY steakhouses. I love looking at those dry aged 2" thick Porterhouse steaks that would make a vegan drool.

Anyway, there was a quick mention of Maitre d' butter that was gloped on to a hot juicy steak and melted off the sides. (wipe off chin) So I Googled some recipes. Most seem to start with 2 sticks of unsalted butter, parsley, salt, papper and minced garlic. Any other ideas? I see a 2" thick Ribeye in my future to test drive it on.

[kitchenelf]

Flat leaf parsley, salt, pepper, garlic (sometimes), lime juice (I'm a lime juice over lemon juice fan but lemon juice is probably more traditional).

I also have been known to add some tarragon to it - LOVE tarragon.

[*amy*]

Quote:

Originally Posted by Jeekinz I've been watching Colameco's show religiously and lately he's been doing NY steakhouses. I love looking at those dry aged 2" thick Porterhouse steaks that would make a vegan drool. Anyway, there was a quick mention of Maitre d' butter that was gloped on to a hot juicy steak and melted off the sides. (wipe off chin) So I Googled some recipes. Most seem to start with 2 sticks of unsalted butter, parsley, salt, papper and minced garlic. Any other ideas? I see a 2" thick Ribeye in my future to test drive it on.

Not familiar with Maitre d' butter, Jeeks. How about making a compound butter (blue cheese, herbs, or sun-dried tomatoes, etc, etc, etc.). You can put a pat or two on top of your cooked steak, & use the rest for spreading on whatever you like. Or, can I interest you in a stilton pate?

Stilton Paté Topped Peppered Steak

[kitchenelf]

Quote:

Originally Posted by *amy* Haven't seen Maitre d' butter, Jeeks. How about making a compound butter (blue cheese, herbs, or sun-dried tomatoes, etc, etc, etc.). You can put a pat or two on top of your cooked steak, & use the rest for spreading on whatever you like. Or, can I interest you in a stilton pate? Stilton Paté Topped Peppered Steak

It's almost a thing of the past. I hardly ever see maitre d' butter used anymore but it sure is good on a steak. The other butters are great except if you want the beef flavor to be in the forefront. The maitre d' butter is more of a compliment than a big flavor note.

[Jeekinz]

It's really just a compund butter with a fancy name, I guess. I wonder how some roasted garlic would pan out?

[kitchenelf]

It will be fine with the roasted garlic - it just won't be the traditional hotel butter. It also depends on whether you want that garlic flavor to come into play or the steak flavor. Me, I would smear that roasted garlic on my bread instead of my steak!

[Katie E]

A touch of roasted garlic in the butter, along with a pinch of chopped fresh thyme would be good, Jeekins.

[Jeekinz]

Quote:

Originally Posted by Katie E A touch of roasted garlic in the butter, along with a pinch of chopped fresh thyme would be good, Jeekins.

Do you think thyme or parsley? Maybe just make both?

[Katie E]

Quote:

Originally Posted by Jeekinz Do you think thyme or parsley? Maybe just make both?

Sure, why not make both? You can always put any leftover butter on toasted baguette or on baked potatoes. What's the downside to that?

Get that garlic roaster chuggin' away!

[Jeekinz]

I'll do a traditional version and a kicked up version. Thanks.