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05.25.10 by  

The “Make a Vegetarian Salivate” Steak Butter

This drool-inducing made-for-steak marinade recipe comes with a dipping sauce that works with practically everything you grill. By end of the night, we were just dipping our fingers.

We normally steer clear of words like “best” when describing anything from food to fashion because who’s to say something somewhere on this planet isn’t better. That said, we recently broke our rule (aren’t the best principles also the most flexible?) after test-driving this oldie-but-goodie recipe from Good Morning America and deeming it quite possibly the world’s best meat experience.

That’s a lofty statement, but once you read what a pain in the keester this thing is to prepare, you’ll realize it better be ^&%$ stellar.

Marinade for Grilling Steaks, Vegetables and Seafood

Take your favorite dipping sauce and off-road it in marinades, pastas and grilled vegetables. Or, use it at a base for creating your own concoction.

We turned the end result into a makeshift fajita (it’s not Mexican spiced, but the flavors work well with the toppings), during a recent grill party, but the key really is in the resting butter — the steak gets a mid-grill double-dip that’ll make you drool like a caveman.

Our other twist? We off-roaded the resting butter with additional ingredients and used it as a dip for grilled steamers, mussels, crab legs and lobster tails.

Here’s their recipe:

Resting Butter

  • 8 tablespoons unsalted butter
  • 1/4 cup flat leaf parsley or cilantro, finely chopped (we added both and doubled the cilantro)
  • 1 tablespoon freshly squeezed lemon juice (we used the zest, too)
  • 1 tablespoon Worcestershire sauce
  • 4 garlic cloves, grated on a Microplane grater (we used 6)
  • 1 teaspoon crushed hot red pepper flakes
  1. Heat in a saucepan stovetop until butter melts.
  2. Our other additions: We created two versions, one with single-malt scotch stirred in to taste and the other with white wine to taste, plus sea salt and freshly ground pepper.

Vegetarian alert: Rumor has it that our guests having been using it all week on grilled asparagus, cauliflower, and baguettes or even tossing with a thin pasta.