With every box of USDA Prime Steaks from Golden Steer Steak Company we give you 5 Oz of our house made Maitre D'Butter - a cow's milk base blended with over 80 heads of roasted garlic, lemon, and herbs. That's a lot of butter! Most of our customers have ample left over. Here are four ways to use that remaining Maitre D'Butter and make the most of it!
Garlic Bread Recipe:
Our Maitre d’Butter is the perfect and easiest way to make garlic bread. Simply grab a loaf of your favorite bread, cut it into pieces of the desired thickness, slather those slices with the Maitre d’Butter, turn on the broiler, and pop them into the oven. Toast them until they have a nice golden brown top. Check out the detailed recipe here.
Maitre d’Butter takes asparagus to a whole new level.
- Preheat your oven to 400°F, and line a baking sheet with foil.
- Be sure to cut the ends off of your asparagus, and then lay them in a single layer on the baking sheet, with all of them being parallel.
- Drizzle them with olive oil, and sprinkle sea salt, black pepper.
- Toss and turn the pieces using your hands, and make sure they are evenly coated with the oil and seasoning. Then rearrange them in a single layer again.
- Roast in the oven for 12-20 minutes (depends how thick your asparagus is), until crisp tender.
- Pull out your asparagus and toss them in the Maitre D'Butter or put a few slabs on top of it and let it melt into the asparagus.
You might not even notice that there’s vegetables in that garlic buttery goodness!
Salmon can be tricky to cook. You don’t want it to be dry. It can often turn out dry and disappointing. Maitre d’Butter comes to the rescue by easily helping you to avoid this, so that you can easily achieve the melt-in-your-mouth salmon that we all crave.
- Preheat your oven to 400°F.
- Be sure to rest the salmon for 20-30 minutes, allowing it to come to room temperature, and then pat it down with a paper towel.
- Lightly spray tinfoil on a baking sheet with non-stick cooking spray, and then place the salmon fillet on top of it, with the skin side down. (Leaving the skin on while cooking will help the salmon retain juices and cook more evenly. It can be easily removed once cooked, if desired.)
- Add Sergio's seasonings and a few slabs of Maitre D'Butter.
- Fold the salmon tightly in the tinfoil, so that it seals in the juices.
- Bake it for 12-15 minutes (depends on the thickness of the salmon).
Enjoy your juicy garlic and butter salmon.
Finish your steaks:
Depending on your method of cooking your steak, you can use the Maitre D'Butter to add juiciness or a bit of extra flavor. You can grill, reverse sear, or pre-sear your steak. We like the pre-sear method for steaks because it only takes 15 minutes to make a beautiful, char crusted, and red center steak. To finish your steaks you can choose two options:
Option 1 -
- Pre-sear your steaks (recipe)
- 20 seconds before you're pulling out your steaks add 2 tablespoons or 1 big slab of Maître D'Butter on top of the steaks
- Let the butter melt into the steaks
Option 2 -
Take our house made Maitre d’Butter, slice a couple of slabs (typically 1.5 inches thick), and then place them on top of the steak right before you serve.
Try them all!
There's plenty of ways to enjoy our butter, what's your favorite? Any other recipes you like to use it with?