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Spruce up your steaks with easy-to-make blackberry compound butter. Leftover blackberry compound butter makes a perfect spread for baguettes, crackers, and any savoury recipe calling for butter.
Place unsalted butter into a mixing bowl or stand mixer bowl. Then beat on medium until smooth and airy. Add honey, fresh thyme, chives and kosher salt. Then season with black or white pepper. Add the blackberries and beat on low until blackberries are dispersed throughout butter. Place the mixture into a sealed container and refrigerate until chilled.
Preheat oven to 215˚C. Pat dry the steaks and season generously with salt and pepper on both sides. Allow the steaks to rest at room temperature for 15 minutes. After resting, preheat the oven-safe pan on the stove top over high heat until it begins to smoke. Add the grapeseed oil and butter to the pan. Pat the steaks dry once more and place into the pan and cook without moving the steaks. Turn over the steaks and cook for 3 minutes without moving then transfer this into the oven and bake until your liking (3-4 minutes for medium-rare, 5-6 for medium or 7-8 for medium-well). Remove the steaks from the oven and allow them to rest for 10 minutes. Serve immediately with blackberry herb butter.
1/2 cup unsalted butter, room temperature
1 teaspoon honey
1/2 teaspoon fresh thyme
1/2 teaspoon chives, chopped
1/4 teaspoon kosher salt
1/8 teaspoon black pepper or white pepper
1/3 cup Driscoll’s Blackberries, halved
2 strips steaks, 1-inch thick and room temperature
coarse black pepper
1 1/2 teaspoons grape seed oil
1 1/2 teaspoons butter, room temperature