Friday night dinner.

After a long night at the restaurant I felt the need to refuel my tired, sore and burnt body.  In my mind that only meant  one thing, GRASS FED BONE IN RIB EYE STEAK.  Pair that with the perfect Manhattan and a big old brick of homemade hash browns with herbed sour cream. I was in heaven.

When grilling steak I almost always finish it with a dollop of some sort of compound butter.  Compound butters are pretty easy to make, a combo of fresh herbs, garlic maybe even a dash of white truffle oil.  Bellow is a quick recipe for a compound butter. Enjoy.

Goat Cheese and Herb Compound butter.

1 stick unsalted butter ( at room temperature)
1 teaspoon fresh lemon juice
1 tablespoon goat cheese
1 1/2 teaspoons chopped garlic
1 shallot fine diced
2 teaspoons fresh thyme chopped
1 teaspoon fresh rosemary chopped
1 teaspoon salt
1/2 teaspoon white pepper

Method-

Add all ingredients to food processor and mix well.  Lay out a piece of plastic wrap.  Form butter into a log and roll it up in the plastic wrap. Refrigerate for up to 2 weeks.