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This Cranberry Butter for Steak is loaded with salt, rosemary, garlic, and the star of the show, sweetened cranberries. Not only is it full of flavor, but it is heart shaped (perfect for romantic occasions) and will take your steak dinner to the next level.
Growing up in Texas, steak was something I had for dinner weekly. My family & I have experimented with every rub, marinade, and seasoning out there. And after many years, I can confidently say that a good steak only needs salt, pepper, a little sugar, and a compound butter.
The combination of the sweet cranberries, garlic, and rosemary pair perfectly with red meat. This is the only compound butter recipe you will ever need.
- perfect for Valentine's Day because it is heart-shaped
- easy to make in just 5 minutes with only 6 ingredients (including salt & pepper)
- salty & sweet
- versatile - use on meat or veggies
- rich, luxurious, yet so simple (steakhouse vibes in your kitchen)
- unsalted butter - must be softened (room temperature), swap for salted butter but use a heaping ¾ teaspoon of salt instead of 1 teaspoon
- sweetened dried cranberries - make sure to use sweetened cranberries (not unsweetened)
- fresh rosemary - swap for 1 teaspoon of dried rosemary in a pinch (fresh is preferred)
Before you start, make sure your butter is at room temperature. There are 2 methods to soften butter and bring it to room temperature (about 65-70°).
Method 1: Bring butter out of the fridge and let sit at room temperature for about 1 hour.
Method 2: Place the butter on a microwave safe plate. Leave the remainder of the wrapper on the butter. Microwave for 10 second at 50% power. Flip the butter to the opposite side. Microwave for another 10 seconds at 50% power.
Step 1: In a small bowl, add the butter, cranberries, garlic, rosemary, salt, and pepper. Mash everything together with a fork until well combined.
Step 2: Fill each heart in the mold with butter.
TIP - Overfill the heart molds so that in the next step it is easier to scrape the excess and get smooth tops.
Step 3: Using the edge of a fork, scrape off the excess butter and smooth the tops.
TIP - Use the excess butter that you have scraped off and use it to fill more molds. You can also save the excess, place it in an airtight container, and store for up to 4 days in the fridge.
Step 4: Freeze the mold for about 1 hour. When the butter is completely hardened, pop the it out of the mold.
Compound butter is simply butter combined with different herbs and spices. It is typically used to garnish or finish meat or vegetables. It add flavor and moisture (fat).
It will keep for about 4 days in the fridge. It will keep in the freezer for about 2 months.
No! After Step 1, lay a piece of plastic wrap on the counter. Set the butter mixture in the center of the wrap. Fold the wrap in half so that it completely encases the butter. Using your palm roll the butter into a log. Twist the ends tightly (it should look like a tootsie roll. Place in the freezer for about 1 hour. Unwrap and cut into ¼ inch medallions.
Cranberry Butter for Steak
- 4 Tablespoons unsalted butter, softened
- ¼ cup dried sweetened cranberries, chopped finely
- 2 cloves garlic, grated or minced finely
- 1 Tablespoon fresh rosemary, chopped finely
- 1 teaspoon salt
- ½ teaspoon pepper
- In a small bowl, add the butter, cranberries, garlic, rosemary, salt, and pepper.
- Mash everything together with a fork until well combined.
- Fill each heart in the mold with butter. Overfill the heart molds so that in the next step it is easier to scrape the excess and get smooth tops.
- Using the edge of a fork, scrape off the excess butter and smooth the tops. Use the excess butter that you have scraped off and use it to fill more molds. Repeat this process until you have used all of the butter.
- Freeze the mold of butter for about 1 hour. When the butter is completely hardened, pop it out of the mold.
- Serve on top of hot meat or vegetables.