Originally Posted By: BlueOvalFitter
Originally Posted By: UG_Passat
ribeye. Medium rare... just enough to cook the fat (additional flavor).
Nothing fancy... salt & pepper and a good sear on both sides. Maybe finished with some herb compound butter
What is "COMPOUND" butter?
I have seen a few members mention it.
Fancy term for soft butter mixed with other stuff such as salt, pepper, herbs, spices, maybe some olive oil, etc.
Then it is wrapped in plastic wrap, rolled into a sausage like shape, and then chilled. When served, you cut a slice off and place on top of the warm meat.
You can also use it as a cooking ingredient when frying things.
Originally Posted By: UG_Passat
ribeye. Medium rare... just enough to cook the fat (additional flavor).
Nothing fancy... salt & pepper and a good sear on both sides. Maybe finished with some herb compound butter
What is "COMPOUND" butter?
I have seen a few members mention it.
Fancy term for soft butter mixed with other stuff such as salt, pepper, herbs, spices, maybe some olive oil, etc.
Then it is wrapped in plastic wrap, rolled into a sausage like shape, and then chilled. When served, you cut a slice off and place on top of the warm meat.
You can also use it as a cooking ingredient when frying things.