American Cuisine · Asian Cuisine

Thai Chile Butter for Pan-Seared Steaks

Yes, it’s yet another steak picture but with a twist!

I found the combination a bit odd but still enjoyed the flavor after a few bites. I suspect the butter would be a lovely pair on the fresh halibut steaks I bought yesterday…yum.

For a simple salt and pepper steak, rub the steak liberally with salt and pepper 30 minute prior to cooking. Follow the directions on how to cook the steaks located in the article: https://cinnybear.wordpress.com/2008/04/11/cumin-and-pepper-crusted-steak/ (but please, do not flavor the steak with cumin if you plan to use the thai chile butter!)

Ingredients

4 tablespoons unsalted butter , softened
1 small clove garlic , minced or pressed through a garlic press (about 1/2 teaspoon)
1 1/2 teaspoons thinly sliced scallion , green parts only (from 1 scallion)
1 tablespoon chopped fresh cilantro leaves
2 teaspoons Asian chile garlic sauce (preferably Thai)
1/2 teaspoon red curry paste (preferably Thai)
2 teaspoons fresh lime juice
Table salt

Directions

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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