Thai Chili Butter for Pan-Seared Steaks

Name: Thai Chili Butter for Pan-Seared Steaks
Yield: Serves 4 (Makes enough for 4 steaks)
Ingredients: 4 tablespoons, unsalted butter, softened; 1 small clove, garlic, minced or pressed through a garlic press (about 1/2 teaspoon); 1 1/2 teaspoons, thinly sliced scallion, green parts only (from 1 scallion); 1 tablespoon, chopped fresh cilantro leaves; 2 teaspoons, Asian chili-garlic sauce (preferably Thai); 1/2 teaspoon, red curry paste (preferably Thai); 2 teaspoons, fresh lime juice

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Appears in Cook's Illustrated May/June 2007

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Condiments

SERVES4 (Makes enough for 4 steaks)

TIME25 minutes

WHY THIS RECIPE WORKS

Compound butters are an excellent way to beef up flavor. Our Thai chili butter balances complex heat from chili-garlic sauce and red curry paste with herby cilantro and scallion, pungent garlic, and tart lime juice to create the perfect top...

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