This butter is a game-changer, adding an extra layer of flavor to your meat. Flavored butters are in vogue and this recipe ensures that your meal is anything but boring. Our expert recommends using fresh herbs to enhance the flavors. Plus, it's incredibly versatile and easy to prepare in large batches, so you can freeze this delicious butter and keep it on hand whenever you need it. Trust us, once you try this restorative butter, you'll never go back to doing anything else with your meat!
Why our recipe?
- A favorite rested butter blend from a certified steak judge so you know it's going to be good.
- Perfect for steaks, chicken breasts, pork chops, lamb chops, fish, or any meat that needs to rest before serving.
- Easily make a double, triple or quadruple batch to freeze and store for later.
Resting butter is a type of compound butter designed specifically for use with resting meats. Susie Bulloch from HeyGrillHey is the one who introduced Chef Cayt to his first rested butter. Susie's method of smearing butter on the plate before resting the steak on top was a revelation to Caytlin. Adding butter to both the bottom and top of the meat creates a double dose of deliciousness. Combined with fresh herbs and Worcestershire sauce, this butter is designed to bring out all the flavors, transforming a simple meat preparation into something extra delicious.
Rest using butter
- When your meat is cooked to your desired doneness, place a tablespoon of rested butter on a dish or plate.
- Set the hot meat directly on top of the butter. This allows the butter to melt underneath, infusing the meat with a rich, savory flavor.
- Add another tablespoon of rested butter on top of the meat. The heat from the meat will melt the butter, creating a delicious sauce that enhances the flavor and juiciness of the meat.
- Let the meat rest for an appropriate amount of time, about 5 to 10 minutes, depending on the type of meat you are using. This not only allows the juices to redistribute but gives the butter time to fully melt and penetrate the meat.
Material notes
- Salted butter: Make sure it is softened at room temperature for easy mixing. Do not use margarine for softening butter.
- Worcestershire sauce: Adds tons of flavor to a delicious sauce with tang, zip and umami that no one can pronounce.
- garlic: Follow instructions or measure with your heart.
- Fresh parsley: Fresh is much better, but if you don't have fresh, 3/4 teaspoon dried parsley can be substituted.
- Fresh rosemary: Fresh is much better, but can be substituted with 1/2 tsp dried rosemary if you can't get fresh.
- fresh thyme: Fresh is much better, but if you don't have fresh, 1/4 teaspoon dried thyme can be substituted.
- Salt and black pepper: It is important to ensure that your rested butter is well seasoned.
Meat that benefits from resting butter
Steaks and Tenderloins: Suitable for all cuts of steaks and tenderloins, including beef steaks and tenderloins, pork steaks and tenderloins and wild game (venison, elk, bison and wild boar) steaks and tenderloins.
Chicken breasts and thighs: Both white and dark meat add moisture and flavor.
Lamb chops: Adds herb-infused richness to this more delicate and earthy red meat.
Thick fish fillets and fish steaks: Ideal for fillets of thicker, tougher fish like salmon and halibut and fish steaks like swordfish, tuna or mahi-mahi.
Storage instructions
Keep in fridge Up to one week in an airtight container. Make sure the butter is well sealed to prevent it from absorbing unwanted odors from the refrigerator.
freeze Wrap tightly in plastic wrap or parchment paper, then store in a freezer-safe bag or container. It can be frozen for up to three months. Cut the butter into pieces as needed, allowing them to melt slightly before using.
Rolling the butter into a log
With all the fresh herbs that make a restful butter so delicious and useful, it makes perfect sense to roll your butter into logs for easy use later.
1. Place a large sheet of plastic wrap or parchment paper on a clean surface.
2. Spoon the prepared resting butter into the center of the plastic wrap or parchment paper and form it into a line that will serve as your rough log shape.
3. Fold plastic wrap or parchment paper over the butter, then use your hands and shape it into a smooth, even log. Wrap or twist the edges of the paper to seal it tightly.
4. Place the log in the refrigerator for at least 1 hour to firm up. For longer storage, transfer the log to the freezer. When you need some butter, just cut off the desired amount and let it melt a bit before using.
