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1
Well in advance, make the hotel/compound butter: Place the softened butter in the bowl of a mixer fitted with a paddle attachment.
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2
Whip the butter until its fluffy.
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3
Add parsley, the lemon zest, and the juice of half the lemon.
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4
Mix it until its totally combined, scraping the sides as needed.
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5
Add more parsley, more lemon juice, or salt and pepper if youd like.
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6
Lay a long piece of plastic wrap on top of a long piece of aluminum foil.
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7
Scoop the butter mixture in a long strip down the middle of the plastic wrap.
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8
Carefully pull one side of the aluminum foil/plastic wrap over the butter, squeezing the foil gently to form it into a long.
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9
Continue to roll the log of butter into a roll.
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10
When its all rolled up, twist the ends (like a piece of candy) until they become very taught (this means the butter is pressing together inside the plastic to form a cohesive roll.
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11
Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
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12
To cook the steaks, salt and pepper both sides of the steak.
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13
Melt 2 tablespoons of butter in a heavy skillet over medium-high heat.
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14
When its melted and golden brown, fry the steaks until medium rare, about 2 minutes per side (or more or less, depending on thickness.)
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15
Remove the steaks from the skillet and lay a thick slice of hotel butter on top of each steak so it will begin to melt.
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16
Serve within five minutes with mashed potatoes!
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17
Other uses for hotel butter:
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18
Stir into cooked pasta Lay a pat on grilled chicken or fish Stir into rice Spread on crusty French bread Add to a baked potato
