Yee-haw! for cowboy butter.
For my birthday last November we went over to Columbus, Tx to a new restaurant, Magnolia Society (isn’t that a cool name) and even though I never get steak out because we do really good steak at home I ordered the steak with cowboy butter and balsamic demi glaze.
The steak was delicious. I can’t say I could identify what the cowboy butter was but put together the flavors were great and it made a very nice entree. I knew I’d be looking up a recipe for cowboy butter. I found two and ended up combining the two. One had horseradish and the other didn’t so I divided my mixture in half and added horseradish to one and not the other so I could decide which I really liked better; split decision because both were delicious on the steaks.
What is a compound butter you say. Well, it’s made by taking softened butter and adding herbs and seasonings. Then it gets formed into a log and refrigerator until firm and then it gets sliced and then tops your meat, fish, chicken, or vegetables. It will keep in the freezer for several months. Once we get into our new home with a nice big freezer I plan on keeping several different butters frozen so that will be ready to fancy up any entree I may prepare.