On Sunday, I saw a steak at the butcher shop, but I already had meat thawed so I said to myself, "wait til Tuesday." As I thought about how I'd cook the steak without a grill and really no broiler, I kept coming back in my mind to the seasoning. I finally decided to buy some heavy cream, and make my own seasoned finishing butter. I'd seen a reel on Instagram on how to do it so I put it to the test. I walked three miles to the store and back in 100 degree heat to get heavy cream, dried chives, and garlic powder. I put it all in a clean jar along with a little salt, and shook it for about 5 minutes making a decent amount of butter. I poured out the remaining liquid, which at that point is buttermilk, and put it in the fridge overnight. I seasoned the steak with salt, sautéed up some white and red onions in white wine and some butter, seared the steak in a hot pan, then finished it in an oven at 425 degrees. I added the butter on top right before putting it in the oven. When it came out of the oven, I continued to spoon the melted butter all over the steak. It was one of the best steaks I've ever cooked. Medium on the inside and full of flavor.
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| Butter in the jar |
