This butter is a game-changer, adding an extra layer of flavor to your meats. Flavored butters are trendy and this recipe ensures your meals are anything but boring. Our expert recommends using fresh herbs to elevate the flavors even more. Plus, it’s incredibly versatile and easy to prepare in large batches, so you can freeze and have this tasty butter on hand anytime you need it. Trust us, once you try this resting butter, you’ll never go back to doing anything else with your meats!
Why Our Recipe
- Favorite resting butter mix from a certified steak judge so you know it’s going to be good.
- Perfect for steaks, chicken breasts, pork chops, lamb chops, fish, or any meat that needs to rest before serving.
- Easily make a double, triple, or quadruple batch for freezing and storing for later.
Resting butters are a type of compound butter that are specifically designed for use with resting meats. Susie Bulloch from HeyGrillHey is the one who first introduced Chef Cayt to her first ever resting butter. Susie’s method of smearing butter on the plate before resting the steak on top was a revelation to Caytlin. Adding butter both underneath and on top of the meat creates a double dose of deliciousness. With a combination of fresh herbs and a touch of Worcestershire sauce, this butter is designed to bring all the flavor, transforming simple preparations of meat into something extra tasty.
Using Resting Butter
- Once your meat is cooked to your desired doneness, place a tablespoon-sized amount of resting butter on a platter or plate.
- Set the hot meat directly on top of the butter. This allows the butter to melt underneath, infusing the meat with rich, savory flavors.
- Add another tablespoon of resting butter on top of the meat. The heat from the meat will melt the butter, creating a delicious sauce that enhances the flavor and juiciness of the meat.
- Let the meat rest for the appropriate time based on the type and cut of meat you are using, about 5 to 10 minutes. This not only allows the juices to redistribute but also gives the butter time to melt completely and penetrate the meat.
Ingredient Notes
- Salted Butter: make sure it’s softened to room temperature for easy mixing. DO NOT use margarine for a resting butter.
- Worcestershire Sauce: adds a lot of flavor with tang, zip, and umami all in one tasty sauce that nobody can pronounce.
- Garlic: follow the instructions or measure it with your heart.
- Fresh Parsley: fresh is far superior, but can be substituted with 3/4 teaspoon dried parsley if you can’t get fresh.
- Fresh Rosemary: fresh is far superior, but can be substituted with 1/2 teaspoon dried rosemary if you can’t get fresh.
- Fresh Thyme: fresh is far superior, but can be substituted with 1/4 teaspoon dried thyme if you can’t get fresh.
- Salt and Black Pepper: important for making sure your resting butter is well seasoned.
Meats that Benefit from Resting Butter
Steaks and Tenderloins: perfect for all cuts of steaks and tednerloins including beef steaks and tenderloins, pork steaks and tenderloins, and wild game (venison, elk, bison, and wild boar) steaks and tenderloins.
Chicken Breasts and Thighs: Adds moisture and flavor to both white and dark meat.
Lamb Chops: Adds herb-infused richness to this more delicate and earthy red meat.
Thick Fish Fillets and Fish Steaks: ideal for thicker more sturdy fish fillets such as salmon and halibut, and fish steaks like swordfish, tuna, or mahi-mahi.
Storage Instructions
Refrigerate in an airtight container for up to one week. Ensure the butter is well-sealed to prevent it from absorbing any unwanted odors from the refrigerator.
Freeze wrapped tightly in plastic wrap or parchment paper, then place it in a freezer-safe bag or container. It can be frozen for up to three months. Slice off pieces butter as needed, allowing them to thaw slightly before using.
Rolling the Butter into a Log
With all those fresh herbs combined with how delicious and useful a resting butter is, rolling your butter into logs for easy later use just makes sense.
1. Lay out a large sheet of plastic wrap or parchment paper on a clean surface.
2. Spoon the prepared resting butter onto the center of the plastic wrap or parchment paper, forming it into a line which will serve as your rough log shape.
3. Fold the plastic wrap or parchment paper over the butter, then use your hands to roll and shape it into a smooth, even log. Twist the ends of the wrap or paper to seal it tightly.
4. Place the log in the refrigerator for at least 1 hour to firm up. For longer storage, transfer the log to the freezer. When you need some butter, simply slice off the desired amount and let it thaw slightly before using.
Use your resting butter on….
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