Ciao'd as my husband makes dinner. Angel.
There is nothing like a compound butter to elevate the ordinary to the extraordinary. The mixture of butter and other ingredients melts into an instant sauce when placed on cooked beef, fish or vegetables. It truly is the secret sauce. This butter is particularly well suited to steak. Choose your cut and welcome the kudos whether it’s a weeknight family dinner or a Saturday supper with friends.
Makes 1/2 cup
2 tablespoons finely chopped dried porcini mushrooms
1 tablespoon Marsala wine
1/2 cup (1 stick) unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
Combine the mushrooms and Marsala in a ramekin or small bowl. Microwave on high for 10 seconds; let cool.
Put the butter in a sall bowl, add the mushroom mixture and using a fork, mash together until well combined. Season with salt and pepper, to taste.
Turn out onto a sheet of plastic wrap, parchment paper or wax paper, with the edge closest to you forming 2-inch or so border. Fold the wrap over the butter and roll into a cylinder about 1 1/4-inches in diameter. Twist the ends of the paper to seal and wrap well in aluminum foil. Chill until solid. The butter will keep up to 2 weeks refrigerated or up to 3 months frozen.
There are as many methods for cooking a steak as there are chefs and cookbook authors. My favorite recipe comes courtesy of The New York Times and the deliciously pragmatic Julia Moskin. I only take issue with the recipe calling for boneless meat as I am a believer that the bone lends flavor. You make your decision but for those who opt for bone-in steak, calculate more time for cooking it. Here you go: Cast-Iron Steak. Enjoy!