Name: Thai Chili Butter for Pan-Seared Steaks
Total time: 25 min
Yield: Serves 4 (Makes enough for 4 steaks)
Ingredients: 4 tablespoons unsalted butter, softened; 1 small clove garlic, minced or pressed through a garlic press (about 1/2 teaspoon); 1 1/2 teaspoons thinly sliced scallion, green parts only (from 1 scallion); 1 tablespoon chopped fresh cilantro leaves; 2 teaspoons Asian chili-garlic sauce (preferably Thai); 1/2 teaspoon red curry paste (preferably Thai); 2 teaspoons fresh lime juice

Why This Recipe Works

Compound butters are an excellent way to beef up flavor. Our Thai chili butter balances complex heat from chili-garlic sauce and red curry paste with herby cilantro and scallion, pungent garlic, and tart lime juice to create the perfect topping for pan-seared steaks.

Before You Begin

If red curry paste is unavailable, increase the chili-garlic sauce to 2 1/2 teaspoons.

Instructions

Beat butter vigorously with spoon until soft and fluffy. Add garlic, scallion, cilantro, chili-garlic sauce, and red curry paste; beat to incorporate. Add lime juice a little at a time, beating vigorously between each addition until fully incorporated. Add salt to taste. Serve a dollop over each steak, giving it time to melt.