GRILL + CHILL | Roasted Garlic Compound Butter for steaks and burgers; Tomahawk steaks at The Fresh Market this week for Father’s Day

Tomahawk Steak with Compound Butter. Photo courtesy The Fresh Market.

We love compound butters, a quick, easy mix of butter and complimentary ingredients. It’s kept frozen or refrigerated until use, then a small medallion is cut off, then added to the top of a steak, burger, other meats, or vegetables that are fresh-off-the-grill. As the butter melts, it creates a simple-but-sublime sauce that flavors the dish. 

OF NOTE FOR FATHER’S DAY: to our friends in Coastal Virginia, the good folks at The Fresh Market, the official grocer of Virginia Eats + Drinks, has the coveted Tomahawk steak available, just in time for Father’s Day at the Pembroke store in Virginia Beach. The steaks are $14.99 per pound. In order to guarantee you get one for Father’s Day you can pre-order them online on The Fresh Market website through Wednesday, June 12 at 2 p.m. and then pick it up at your local store from June 14-16. If you miss the pre-order timeframe, don’t worry, just call the store to check availability. 

So just what the heck is a Tomahawk steak? According to the website blog.Gentlemint.com

“Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes. It’s called a “tomahawk” cut because the steak with the long bone resembles a single-handed axe.”

No matter what you grill out for Father’s Day or throughout the entire Grill + Chill Summer of 2019, try our compound butter, with ingredients available at The Fresh Market.

Garlic Ingredients 

2 large heads garlic

4 tablespoons olive oil

Butter Ingredients

2 roasted garlic cloves 

4 tablespoons unsalted butter, softened 

1 teaspoon coarse salt

1 teaspoon fresh ground pepper

Method

Roast the garlic: preheat oven to 425F. With a knife, slice off the top 1/8-inch or so of each garlic head. Place the each head in the center of a piece of foil and drizzle 2 tablespoons of olive oil directly on the garlic. Fold up the sides of the foil to form a pouch and fold over tightly at the top to seal. Place each foil packet on a lipped baking sheet and roast until garlic is tender, about 35-40 minutes. Remove from oven and set aside to cool, about 30 minutes. Remove the heads from the foil turn with cut side down over a bowl, and push from the head’s bottom, gently removing each clove. 

Make the butter: In a small bowl, combine roasted garlic cloves, butter, salt, and better and, mix until completely combined.  Roll the mixture into a ball, then shape out into a log on parchment or wax paper. Roll up paper, twisting each end, and refrigerate at least 1 hour or overnight. Compound butter can be kept in the refrigerator for 2 or 3 days or frozen for a month or two.

To use, unroll the paper and slice off a half-inch medallion of the butter and place directly on top of hot food. 

Yields 6-8 servings.

Come celebrate Summer with us. Here at Virginia Eats + Drinks we are proud to partner with our Official Grocer, The Fresh Market [LINK], to bring you all the recipes, recourses, tips, and tricks that you need.

We call it Grill + Chill 2019, and you won’t want to miss one single tasty post. 

Follow our Grill + Chill posts on our blog at www.VirginiaEatsAndDrinks.blog/tag/GrillChill 

And for a wrap-up of all Grill + Chill posts PLUS all the Food News You Can Use, subscribe to our spam-free weekly newsletter at www.VirginiaEatsAndDrinks.com/subscribe 

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