Sous Vide Steak w/ Roasted Garlic-Rosemary Butter

This is how I feel right now!

WHOOP-DEE-DOO!!!! I'm Done...I'm Done...I'm Doonnneeeee!!! I just finished my last final and I graduate on Saturday! *Huge sigh of relief* I'm so excited cause now I can move on to the next chapter of my life...start my career and hopefully keep growing my little interweb site here. Which means, getting back to my former self and post here on a more regular basis, as well as, network with all you fine people that visit! So what do we have going on this week?

I love compound butters, especially for steak. It is a butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or any array of spices. The butter is typically softened, cut in half lengthwise, each half is then rolled into a mixture of selected flavorings, and each half is then left in a cylinder or log shape. Each log is then chilled or frozen to harden, so it can be sliced easily and served for a spreading or topping on foods. It is commonly used as a condiment, as an addition to sauces, to baste meats and vegetables as they are grilled or broiled, and as a flavored topping for chops, steaks or seafood.

In my case I added roasted garlic, rosemary, some Worcestershire sauce, and dry mustard. I love just slicing a round of it and placing it on top of a cooked steak. I usually hit it with a blow torch just to get it to start melting. You can also add it to a pan to baste a piece of meat. Either way you use it, it adds a very unique and flavorful component to any dish. So why not experiment for the holidays and make some sweet compound butters!

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