Meat Butter

1. 1

   Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.

2. 2

   Place the butter in a mixing bowl.

3. 3

   Add the powdered mixture and, using a handheld electric mixer, blend well.

4. 4

   Scrape the butter mixture onto the center of a sheet of plastic film.

5. 5

   Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1 1/4 inches in diameter.

6. 6

   Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months.

7. 7

   When ready to serve, unwrap the flavored butter and, using a sharp knife, cut crosswise into 1/2-inch-thick slices, allowing one slice per steak.

No additional tips available.