Steak Butter aka Beurre Maitre d’Hotel

Not much beats the sight of a melting mound of Garlicky Steakhouse butter slowly fading away on top of your favorite perfectly cooked steak. This wet wonder of flavor is easy to make, and perfect for steak, chops, chicken, and even seafood. No rules, right?
This special mixture is a butter / sauce that is found in a lot of good restaurants, on top of cooked meats. But have no fear, it is easily made at home. Where it came from or got its start is not easy to pinpoint, but these days it is fairly common on menus, even if no one refers to it by the same name.
I’ve heard this good thing referred to as Herbed Butter, Compound Butter, Hotel Butter or Steak Butter. To be more proper its real name is Beurre Maitre d’Hotel. This is somewhat of a “foodie” term that simply means Hotel Butter. Bottom line it is a mixture of chopped herbs and seasonings and most importantly Butter. Start off with a stick of regular unsalted butter, cubed, room temperature.

20140525-184117-67277294.jpgWith a spoon or mixer, mash, whip, and cream the butter until it is soft and spreadable.

20140525-184313-67393598.jpgAdd your desired selection of chopped herbs

20140525-184440-67480203.jpgand seasonings.



20140525-184825-67705978.jpgMix well.

20140525-184948-67788938.jpgLay out some plastic wrap in a rectangular shape. Place the butter mixture on an edge of the plastic

20140525-185144-67904983.jpgand roll to the other edge of plastic

20140525-185253-67973481.jpgforming a log shape.

20140525-185335-68015400.jpgRefrigerate until firm.

20140525-185426-68066214.jpgCut into small rounds

20140525-185640-68200042.jpgand serve on top of your favorite grilled meat or fish.

20140525-185725-68245577.jpgAs it melts it will form a savory “sauce” that mixes with the meat juices, giving it a free ride to Flavortown. Now let’s not stop here and get stuck in that proverbial “box”. We all know that I am always trying to “push out into the blue”, “speculate”, or “think outside of the box”. Normal scares me. Some typical ingredients in Hotel Butter are parsley, lemon juice, garlic, salt and black pepper. However, I will say this again as it bears repeating, “There are no rules when it comes to cooking”. Think about what tastes good to you. Think caramelized onions, cooked bacon, Blue Cheese, chives, chopped spinach, coffee, sauerkraut, mushrooms, olive tapenade, Sriracha sauce, brown sugar, horseradish, crabmeat or lobster meat (make sure to cook these first), crushed Doritos, truffles, jalapenos (raw or roasted), or even try a BLT Butter (Chopped cooked Bacon, Lettuce & Tomato)…..I could go on and on and on….
This leads to other uncommon, unnatural, and unusual uses for Hotel Butter. After you’ve used it for that grilled protein of course. It makes a good spread for toasted crusty bread, bruschetta, biscuits, or even folded into your favorite omelet or pasta sauce. Sauté some vegetables or plain pasta in the leftover Hotel Butter. Hard to go wrong there. It’s a good way to put a different spin on a familiar dish; think about it…???…Cook. Eat. Repeat.
Happy Memorial Day- Go Grill Something to go with your Buttah!


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