Chive Butter for Steak (and the wine to pair with it)
Spring markets are starting back up again, loaded with the usual staples such as spinach, swiss chard, kale, spring onions – and chives! Chives are those wonderful bulb-forming perennials that, if you have ever planted at home, signal that spring is near when they begin to sprout up. Little snippets of chives are good sprinkled onto soups, sour cream or a baked potato – but fresh chive butter is absolutely incredible when it sits atop a freshly grilled filet.
Ingredients: (for butter)
- 1/4 cup fresh snipped chives
- 2 sticks unsalted butter (room temperature)
- 1t sea salt
- Fresh pepper
- 1t cayenne pepper
- 2 filets 1-1/2" thick
- Fresh crushed pepper
- Sea salt
Place room-temperature butter in a bowl and add salt and cayenne pepper, then snip the chives right on top. Stir the mixture together until well blended. This is where it gets messy — dive in with both hands and create one giant log of butter.
Roll the log into some clear plastic wrap and place it in the refrigerator to harden.
Sprinkle both sides of the steaks generously with salt and fresh pepper. Allow them to reach room temperature, then grill them to desired doneness. Remove from the heat and allow the steaks to rest for 5 minutes.
Place a thick pat of chive butter on each just steak just before serving. This added spring finish will turn that filet into an unforgettable meal. My absolute favorite wine to pair with this style of steak is a muscular Petite Sirah.