Flat Iron Steaks, grilled and then topped with a Whiskey and Country Mustard Butter. Add a side of grilled potatoes and you’re dining Western Style in a jiff.
Culinary School…practically everything I learned to cook was dripping in butter and had wine in it. Does it get any better than that? You don’t hear me complaining.
I really doubt I needed to attend culinary school to learn how to make compound butter. I mean really how hard can it be? Softened butter with various sweet and savory ingredients blended in.
With that said, I certainly learned to appreciate compound butters during my time at school. We made so many flavors…the combinations seemed endless. Not to mention e-a-s-y! Flavored butters make dinner instantly taste better without breaking a sweat. Plus they’ll keep in the freezer for six months.
Chef’s Tip: Start with unsalted butter so you can control the amount of salt when adding seasonings. Most important with sweet compound butters. To achieve the fluffier butter, blend with a mixer. However, a fork and bowl works just fine as well.
For this recipe, I used Maille Country Rich Dijon. An affiliate link has been added for your convenience.
Now let’s take a look at this easy compound butter for your next steak. And don’t forget those grilled potatoes. Makes for a great meal.
Perfect flavored butter for any grilled steak or chicken.
- 8 ounces unsalted butter softened
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon Country Style Mustard
- 3 teaspoons Jack Daniels or other whiskey
- 1/2 teaspoon sea salt
- White pepper to taste
Make Butter at least 3 hours in advance of dinner. Combine butter, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into rounds.
To serve, bring to room temperature and place a round immediately on each sizzling steak.
Looking for more ways to sauce up that next Steak Dinner? Take a look at:
Roasted Hatch Green Chile Sauce and Flank Steak
Whiskey and Country Mustard Compound Butter …It’s perfect for Grilled Steak.
Larry says
September 14, 2017 at 9:15 amThis is something I never use but should and often plan to make then don’t. I’m enjoying learning what you learned in school.
Kathleen Calado says
November 6, 2017 at 7:47 pmWow what an amazing recipe you have listed down here! Planning to make this one for my husband soon. Thanks for sharing this! I’ll update you and hopefully that the result would look the same as yours. Haha 🙂