Herb Butter for Steak

Place 7 tablespoons softened, unsalted butter in a small mixing bowl.

Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.

Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.

Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.

Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.

Return to the refrigerator until firmed up, about 40 minutes.

Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.