Garlic butter for steaks is the confit’s first dividend: chop 15 confit cloves fine, stir them through the thyme-garlic butter saved from making garlic confit, salt it, roll it into a log and chill until firm. From then on, steak night is handled — one slice melts over a hot steak into an instant pan sauce. Makes one log, about 10 slices.
Instructions
- 1
Fish the thyme out of the strained confit butter — it has done its job.
- 2
Chop the confit cloves fine so the garlic spreads evenly through the butter.
- 3
Salt the softened confit butter and stir the garlic through.
- 4
Roll it into a log in plastic wrap and chill until firm.
- 5
Slice a coin onto a hot steak straight off the pan and let it melt in.
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Frequently Asked Questions
Can I make this without making garlic confit first?
You can soften 300 g of good butter and mix in roasted or confited garlic from a jar — but the point of this version is that the butter itself already spent an hour infusing with garlic and thyme in the confit. It is a two-for-one from the same dish.
How long does garlic butter keep?
Wrapped tight, about two weeks in the fridge — or slice the chilled log, freeze the coins on a tray and bag them: three months of steak finishers, one slice at a time, no thawing needed before it hits hot meat.
What else is it good on besides steak?
Anything that benefits from garlic and fat meeting heat: baked potatoes, grilled fish, green beans, corn, a split baguette under the broiler, or a spoonful stirred into pan juices for an instant sauce.