I don’t very often pay attention to American recipes. Their tastes are different to ours and translating everything from that bizarre cup system is often too much effort. That changed when an American friend of mine showed me paprika and parmesan steak butter recipe.
As someone who is serious about his steak, getting equally serious about a garnish to go with it seemed rude to not give this a try. While a little too leftfield to feature on The Stone Grill menu, I think everyone should try it at least once.
I love paprika and have it a lot whenever I can. I like either the standard version with its hint of sweetness or smoked with its depth of flavour. I have only tried this recipe with standard paprika but a smoked version is on my to-do list. The beauty of this is that you can make it in advance and freeze it. Either as a roll or already portioned. That way you always have something special to go with your steak!
Paprika and parmesan steak butter
- 3 tbsp Butter
- 2 tsp Finely grated parmesan
- 1 tsp Paprika – standard or smoked
- 1/2 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp Freshly ground black pepper
- 1/4 tsp Tabasco
- All you need to do is place all the ingredients into a heavy mixing bowl and combine.
- Mix everything thoroughly and until the butter is a lovely golden colour thanks to the paprika.
- Tip the mix out onto greaseproof paper and roll it into a tube shape. You can either leave it whole or divide into discs 1cm thick for later use.
- Freeze as you need.
When you want to use your paprika and parmesan steak butter on a steak, get the butter out of the freezer and either cut it to size or separate a disc or two from the roll. Allow to thaw before placing on top of your steak as it rests.
I am a really big fan of this recipe and I think you will be too once you try it!