Compound Butter Made on the Arteflame
Compound butter is a flavorful mixture of softened butter and herbs, spices, or other ingredients that can be used to enhance grilled steaks, vegetables, or seafood. Making compound butter on the Arteflame grill adds a subtle smoky, flame-kissed touch to the butter. You can melt, infuse, and mix the ingredients directly on the grill's flat-top surface, creating a delicious and versatile finishing butter.
Ingredients:
- 1/2 cup unsalted butter (softened)
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 tsp lemon zest (optional for brightness)
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Arteflame Grill
Start by lighting your Arteflame grill using oil-soaked napkins under firewood, and let it heat up for about 20 minutes. You’ll use the flat-top cook surface to sauté and melt the ingredients for the compound butter.
2. Sauté Garlic on the Flat-Top
Place the minced garlic directly on the flat-top surface with a small amount of butter to sauté. Cook for about 1-2 minutes until fragrant and slightly golden, being careful not to burn the garlic.
3. Combine Ingredients
On the cooler side of the flat-top, place the softened butter and mix in the sautéed garlic, fresh parsley, thyme, rosemary, and lemon zest. Stir gently on the flat surface using a spatula to combine the ingredients until they’re evenly incorporated into the butter.
4. Season the Butter
Sprinkle a pinch of salt and freshly ground black pepper into the butter mixture. Continue to mix until all the ingredients are well combined.
5. Cool and Shape the Butter
Once the butter is fully mixed and infused with the herbs, move the butter mixture into a bowl. You can then transfer the butter onto a piece of plastic wrap, roll it into a log shape, and refrigerate it to solidify for later use. Alternatively, you can use it immediately as a melted butter sauce over steaks, vegetables, or seafood.
6. Serve with Grilled Meats or Vegetables
Spoon or slice the compound butter over freshly grilled steak, chicken, or vegetables right off the Arteflame. As it melts, the herb-infused butter will add a burst of flavor to your dish.
Tips for Making Compound Butter on the Arteflame
- Cooler zone for mixing: Use the outer edge of the flat-top to prevent the butter from melting too quickly while mixing the ingredients.
- Herb flexibility: Feel free to substitute or add other herbs like chives, dill, or tarragon depending on what you’re grilling.
- Use immediately or store: You can use the butter right away or store it in the fridge for later. It will last up to 1 week.
Conclusion
Making compound butter on the Arteflame brings a smoky twist to a versatile ingredient. The subtle grill flavors, combined with fresh herbs and garlic, create a delicious topping that melts perfectly over your grilled meats and vegetables.
Variations
- Garlic-Parmesan Butter: Add freshly grated Parmesan cheese to the butter for a rich, savory touch.
- Citrus Butter: Add orange or lime zest for a citrusy note that works great with seafood.
- Spicy Chili Butter: Mix in chili flakes or minced jalapeños for a spicy kick.
- Blue Cheese Butter: Incorporate crumbled blue cheese for a bold flavor ideal for steaks.
- Honey Butter: Add honey for a sweet compound butter, perfect for grilled cornbread or roasted vegetables.
Best Pairings
- Grilled ribeye or filet mignon
- Grilled chicken thighs
- Grilled corn on the cob
- Grilled asparagus or Brussels sprouts
- Baked potatoes
