In a medium bowl, combine the softened butter, minced garlic, chopped parsley, chives, thyme, rosemary, salt, pepper, and lemon zest.
Mix everything well until the ingredients are evenly distributed throughout the butter.
Place the mixture onto a piece of plastic wrap or parchment paper and form it into a log shape.
Roll the wrap tightly around the butter, then twist the ends to seal.
Refrigerate the butter for at least 2 hours, or until firm.
Once chilled, slice the butter into rounds and place them on top of your hot, grilled steaks to melt into a rich, flavorful topping.
Serving and Storage Tips
zobacz więcej na następnej stronie
Reklama
Yo Make również polubił
Japanese Secret: Cabbage Leaf Remedy for Joint Pain Relief
Teriyaki Chicken and Pineapple Foil Packets
Sugar Cookie Cheesecake: A Sweet, Creamy, and Decadent Dessert Hybrid
Cheesy Baked Meatballs in Onion Gravy