Beef and Burger Herb Butter

Beef and Burger Herb Butter

Makes 6 coins.


2 tablespoon Made in Napa Valley Beef and Burger Herb Rub
1/4 lb (1 stick) of unsalted butter, room temp

Mix both ingredients together in a food processor or small bowl. On a sheet of wax paper, plastic wrap or foil, place the butter in a rectangle about six inches long and 2 inches wide. Roll into a log and twist each end. Place in freezer for about 45 minutes. Should be somewhat solid. To serve, remove wrap and slice into one inch coins. Place a coin on the steak of your choice that has just been removed from grill or pan!

You can store in fridge for about 6 weeks and about 9 weeks in the freezer. When serving outside, place butter coins in a bowl of ice water until ready to serve.

Hint: Run knife under hot water for easy slicing.