Freehold Cattle Company · The Sauce Book
Garlic Herb Butter Sauce
The simplest sauce in the book and maybe the best. Butter, garlic and fresh herbs warmed together and spooned over a steak the moment it comes off the heat.
Time 5 min · Makes enough for 2 to 4 steaks · Skill Easy
Ingredients
- 4 tbsp unsalted butter
- 4 garlic cloves, minced (or ½ head roasted garlic, mashed)
- 1 tbsp flat-leaf parsley, chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- A pinch of red pepper flakes
- Flaky salt and a squeeze of lemon
Method
- Melt the butter over low heat.
- Add the garlic and cook gently for 1 to 2 minutes until fragrant. Do not let it brown.
- Take the pan off the heat and stir in the herbs, red pepper flakes and lemon.
- Spoon over the steak as it rests and finish with flaky salt.
Best with
Ribeye, Tomahawk, New York Strip, Picanha and Denver Steak.
Ranch tip
For a cast-iron steak, add the butter, garlic and herbs to the pan for the last minute of cooking and baste continuously. Same sauce, built right on the steak.
More sauces and the best cut for each: freeholdcattlecompany.com/go/sauces · (443) 294-5941