Finishing Touches: Our famous house-made Maitre d'Butter and Au Jus

When you cook a steak, you invest a lot of time into it and take the steps to ensure it’s the best steak that you can make. You’ve taken the time to pick out the perfect cut, thaw it properly, season it fully, cook it thoroughly, rest it completely, and then slice it finely. For the ultimate steak, be sure to not forget about adding the last element - the cherry to top it off - the finishing touches. 

The way we like to finish a steak is to 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.

Then, we take our Au Jus, heat it up, and then pour it on top of the butter. The heat from the Au Jus lightly melts the butter into the steaks, giving it moisture and allowing the garlic butter flavor to absorb into the steak itself. 

Here’s the scoop about what makes our Maitre d’Butter and Au Jus the perfect finishing touches for your meal, be it the main course or a favorite side dish. 

Maitre d’Butter:

Our garlic butter is house made with dozens of garlic cloves, lemon, cows’ milk butter, and seasoning. Our Maitre d’Butter has become so popular that it is used for more than just finishing steaks. 

Here’s our top 3 favorite ways to use it - on garlic bread, asparagus, and salmon. 

Garlic Bread Recipe:

Our Maitre d’Butter makes dollying up your bread and transforming it into garlic bread easier and meltier than ever. Simply grab a loaf of your favorite bread, cut it into pieces of the desired thickness, slather those babies 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. 

Asparagus Recipe:

Maitre d’Butter takes asparagus to a whole new level.

  1. Preheat your oven to 400°F, and line a baking sheet with foil.
  2. 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. 
  3. Drizzle them with olive oil, and sprinkle sea salt, black pepper. The recipe says garlic powder is optional, but we prefer to leave the garlic to the Maitre d’Butter. 
  4. 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. 
  5. Roast in the oven for 12-20 minutes (depends how thick your asparagus is), until crisp tender. 

When they are done, toss your roasted asparagus in the Maitre d’Butter, and experience asparagus at a whole new level. You might not even notice that there’s vegetables in that garlic buttery goodness! 

How to roast asparagus recipe here

Salmon Recipe:

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.

  1. Preheat your oven to 400°F.
  2. 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. 
  3. 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.) 
  4. Add seasonings. (This is the part where you add the Maitre d’Butter!)
  5. Fold the salmon tightly in the tinfoil, so that it seals in the juices. 
  6. Bake it for 12-15 minutes (depends on the thickness of the salmon).

Enjoy your juicy garlic and butter salmon.

How to cook salmon recipe here!

Au Jus (about and cooking tips):

Our in-house Au Jus is extremely flavorful because we butcher all our meat in house, which means that we have leftover trimmings, and then we take those trimmings and use them to make our Au Jus. We distill it down and add in a heap of vegetables and spices, and it turns into something amazingly tasty. 

Au Jus is a must-have at the Golden Steer Steakhouse, and our love for it knows no bounds. It does exactly what its French culinary meaning says -  “with juice’. It adds delightful meaty juice to your  meal.  We use it on all of our steaks in the restaurant, as well as put it over our creamed corn and potatoes when preparing the Steer setup - which would not be the same without it and its taste bud tantalizing presence. It is rich, flavorful, and, in our opinion, hands down the best sidekick for your steaks (and more).

It’s easy to prepare our Au Jus for your meals at home. Two ways to heat it up are to put it in a skillet and turn it on to medium heat, OR a chef’s hack is to put it in a coffee cup for 45 seconds in the microwave.

Conclusion: 

Keep these finishing touches in mind from everything from your main courses to your main courses’ sidekicks. From meats and fish to veggies and carbs, these finishing touches will add impressive pizzaz to your favorite dishes. 


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