Add a pat to any grilled food just before serving for an unforgettable experience.
How To Use Compound Butters
When customers ask us the best way to cook a steak, we give them a simple preparation technique that showcases the inherent flavors of the beef being cooked: Lobel’s Guide to Cooking the Perfect Steak.
To lend a specific complement or counterpoint to steak and to spark the taste buds in new and different ways, we heartily recommend the use of sauces and compound butters as a final touch. In this way the steak becomes a magnificent canvas for the final strokes of a flavor masterpiece.
Compound butters—also called finishing butters, infused butters, or beurre composé—are the shortest distance between two points: great meat and an exciting taste experience. A blending of unsalted butter and intriguing combinations of herbs and spices, compound butters aren’t just for steak. They work on everything from seafood and poultry to pasta and rice—and especially in sauces.
These compound butters will keep for up to 9 months when frozen or 3 months refrigerated.
Pasteurized cream, black truffle paste (protein hydrolysate, summer truffles)