Thai Chili Butter for Pan-Seared Steaks
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4 (Makes enough for 4 steaks)
Ingredients
4 tablespoons unsalted butter, softened1 small clove garlic, minced or pressed through a garlic press (about ½ teaspoon)1 ½ teaspoons thinly sliced scallion, green parts only (from 1 scallion)1 tablespoon chopped fresh cilantro leaves 2 teaspoons Asian chili-garlic sauce (preferably Thai)½ teaspoon red curry paste (preferably Thai)2 teaspoons fresh lime juice
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.
Time
25 minutesYield
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 ½ teaspoon)
1 ½ teaspoons thinly sliced scallion, green parts only (from 1 scallion)
1 tablespoon chopped fresh cilantro leaves
2 teaspoons Asian chili-garlic sauce (preferably Thai)
½ teaspoon red curry paste (preferably Thai)
2 teaspoons fresh lime juice
Ingredients
4 tablespoons unsalted butter, softened
1 small clove garlic, minced or pressed through a garlic press (about ½ teaspoon)
1 ½ teaspoons thinly sliced scallion, green parts only (from 1 scallion)
1 tablespoon chopped fresh cilantro leaves
2 teaspoons Asian chili-garlic sauce (preferably Thai)
½ teaspoon red curry paste (preferably Thai)
2 teaspoons fresh lime juice
Ingredients
4 tablespoons unsalted butter, softened
1 small clove garlic, minced or pressed through a garlic press (about ½ teaspoon)
1 ½ teaspoons thinly sliced scallion, green parts only (from 1 scallion)
1 tablespoon chopped fresh cilantro leaves
2 teaspoons Asian chili-garlic sauce (preferably Thai)
½ 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.
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