Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 cloves (6g) garlic, minced into a paste
  • 1 tbsp (3g) fresh parsley, finely chopped
  • 1 tsp (1g) fresh rosemary, finely minced
  • 1 tsp (1g) fresh thyme, finely minced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Place the 1/2 cup unsalted butter in a mixing bowl. Use a fork or spatula to mash the butter until it is completely smooth and creamy. Note: Avoid the microwave; let it sit at room temperature for 2 hours.
  2. Mince the 2 cloves of garlic into a fine paste. Note: A paste blends better into the butter than chunks.
  3. Finely chop the 1 tbsp parsley, 1 tsp rosemary, and 1 tsp thyme.
  4. Fold the garlic, parsley, rosemary, thyme, 1/2 tsp kosher salt, 1/4 tsp cracked black pepper, and 1 tsp lemon juice into the butter.
  5. Stir vigorously until the herbs are evenly distributed and the mixture looks speckled.
  6. Spoon the Ribeye Compound Butter mixture onto a piece of parchment paper.
  7. Roll the paper to form a cylinder (log) and twist the ends tightly.
  8. Place the log in the refrigerator for 1 hour until the butter feels firm to the touch.