> STEAK AND POTATOES
The First. The Best. The Original.
Discover the ultimate secret to steakhouse-level flavor at home with our Compound Butter Beef Blend. After 15 years of fine-tuning, this gourmet seasoning is designed to transform plain unsalted butter into rich, restaurant-quality compound butter.
Simply mix with softened butter, chill, then slice and melt over a perfectly cooked ribeye, filet mignon, or your favorite cut. Baste your steak while cooking or finish with a decadent butter glaze.
Like peanut butter & jelly, steak and butter are better together — and this blend does the hard work for you.
Small batch, hand-blended, crafted for cooks who crave next-level flavor. Taste the difference — your steak deserves it.
3.5oz volume
2.25oz weight
1.8”L x 1.8”W x 3.9”H
STEAK AND POTATOES
Keeping this compound butter blend ready to go in the fridge is a must! Having perfectly flavored steak butter on hand comes in handy more often than you would think - it is great for spicing up any dish that needs a splash of flavor. This butter goes great with our Reverse sear steak recipe.
Preparation time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
INGREDIENTS
1/2 c. plus 1 tbsp. canola oil, divided
1 lb. baby creamer potatoes, quartered
Kosher salt
3 cloves garlic, 2 smashed, 1 chopped
4 tbsp. unsalted butter
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme leaves
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
Pinch of crushed red pepper flakes
1 lb. flank steak, cut into 2"x 1/2" strips
Lamay Trading Co. Compound Beef Butter Blend
Instructions
In a large skillet over medium heat, heat 1/2 cup oil. Arrange potatoes in a single layer with a cut side facing down; season with 1/2 teaspoon salt. Cook, undisturbed, until one side starts to brown, about 10 minutes. Toss potatoes so another cut side is facing down and add smashed garlic. Cook, undisturbed, until both sides are golden brown, 10 to 12 minutes more. Transfer potato mixture to a paper towel-lined plate.
Meanwhile, in a small saucepan over medium heat, melt butter. Once bubbling subsides, add chopped garlic and cook, stirring, until fragrant, about 2 minutes. Add compound beef butter seasoning and cook, stirring, until warmed through, about 1 minute more. Transfer butter mixture to a small bowl. Add mustard, Worcestershire sauce, and red pepper and vigorously whisk until smooth and emulsified.
Season steak with 1 teaspoon salt and 1/2 teaspoon black pepper. In same skillet over medium heat, heat 1 1/2 teaspoons oil. Arrange half of steak in skillet in a single layer and cook, undisturbed, until bottom starts to brown, about 2 minutes. Toss steak and continue cook until desired degree of doneness is reached and other side is starting to brown, 1 to 2 minutes more. Transfer steak to a plate. Repeat with remaining 1 1/2 teaspoons oil and steak. Return potatoes and steak to skillet and remove from heat.
Drizzle steak and potatoes with mustard butter sauce.