3 Creek Steak Butter

By | January 5th, 2018

Submitted by Tim Husband, Executive Chef, The Club at 3 Creek, Jackson, Wyo.
Chef’s Note: Our steak butter goes on top of a nice 12-oz. wagyu strip steak. Packs an enormous umami punch!

5 lbs. butter, softened
¾ cup tomato paste
5 cloves garlic, minced
1 ½ tbsp. anchovy
¾ cup black olives
1 cup balsamic vinegar
½ cup ground dried porcini, ground into powder
¼ cup parmesan, grated
½ cup palm sugar
¼ cup sorghum
½ cup canola oil
2 ozs. assorted fresh herbs (we use tarragon, parsley, and chive)
1 tbsp. smoked sea salt
2 tbsp. dried bonito flakes
½ tbsp. black truffle oil
zest of 2 lemons

Blend everything together. Fold into butter. Roll into logs, or pipe into your desired shape.

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