Cranberry Butter for Steak
This easy Cranberry Butter for Steak is loaded with salt, rosemary, and garlic. This compound butter will take your steak or vegetables to the next level.
Servings: 12 pats of butter
Ingredients
- 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
Instructions
- 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.
Notes
- Butter: Make sure you use room temperature butter. Cold butter is extremely hard to mash. Unsalted butter can be swapped for salted butter but use a heaping ¾ teaspoon of salt instead of 1 teaspoon.
- Rosemary: Fresh rosemary can be swapped for 1 teaspoon of dried rosemary in a pinch (fresh is preferred).
- Storage: Store for about 4 days in the fridge or 2 months in the freezer.
- Serving: Make sure you serve this butter on hot meat or vegetables so it can melt.