I love mixing herbs and spices into butter and using them on baked, broiled or char-broiled steak, pork chops or seafood. This is one of my favorites. FYI for those not familiar with herb butters, also known as compound butters, they are simple mixtures of softened butter and spices, herbs, seasonings that are then used in a variety of recipes, particularly on meats and fish. This is a GREAT way to re-invent leftover steak. by the way. I helps disguise that “leftover” taste that beef, in particular, gets when reheated. This particular herb butter is also good for making garlic bread on your favorite low-carb bread or roll recipe. When it comes to herb butters, the sky is the limit as to the different combinations of herbs possible you can use. As you’ve probably guessed by other recipes here, I love fresh rosemary, garlic and onion powder and that combo makes a wonderful herb butter for pork done on the grill. Another combination I’m quite fond of is fresh mint and cilantro butter. Be creative and create your own! This flavorful mixture is Induction friendly.
1 stick salted butter (4 oz.)
2-3 sprigs parsley, chopped fine
1 small clove garlic, minced
¼ tsp. coarse, cracked black pepper
Dash chipotle chile powder or achiote powder (optional)
DIRECTIONS: Soften butter and blend all ingredients into it until smooth. Place your meat or fish in your hot oven, broiler or on grill and cook as usual. Turn mean when half done and place 1 tsp. of the herb butter on the cooked side. When meat/fish is cooked to the desired stage, remove to a serving platter and top each serving with another tsp. of the herb butter to let it melt as you serve. I always put some of this in a dish at table for anyone who wants to add another teaspoon on theirs during the meal.
NUTRITIONAL INFO: Allow 1 T. per serving, so this makes 8 servings. Each serving (T.) has:
11.46 g fat
.16 g carbs, .03 g fiber, .13 g NET CARBS
.15 g protein
81.4 mg. sodium