The Secret to the Best Garlic Butter You Will Ever Taste

The Ultimate Steak Companion

Basic garlic butter is just softened butter mixed with raw minced garlic. It's good, but it can be harsh and one-dimensional. To make restaurant-quality compound butter, you need to play with depth and texture.

The Secret: The Double-Garlic Method

To get the absolute best flavor profile, you need to combine the sweet, mellow depth of roasted garlic with the sharp, spicy bite of raw garlic.

The Recipe:

• 1 Stick of Butter: High-quality, European-style butter, softened to room temperature.
• The Sweet: 1/2 head of roasted garlic (mashed into a paste).
• The Bite: 1 clove of fresh raw garlic, finely grated.
• The Freshness: 2 tablespoons of finely chopped parsley and a pinch of flaky sea salt.

How to Serve It

Mix all the ingredients thoroughly in a bowl. Scrape the mixture onto a piece of parchment paper and roll it into a tight log. Chill in the fridge until firm. Slice off a coin of this ultimate garlic butter to melt over a freshly seared ribeye steak, or smear it generously over a French baguette before baking.