YIELD: Approximately ¼ Cup
- 1 Cup Red Wine, your favorite to pair with Strip steak
- 4 oz/1 Stick Butter, unsalted, room temperature
- 1 Tsp. Thyme, fresh, picked
- 1 Tsp. Rosemary, fresh, chopped
- 1 Tsp. Sea Salt
- ¼ Tsp. Black Pepper, coarse ground
In a heavy bottomed pan reduce wine by half over medium heat, being careful not to set the pan aflame. Set aside and cool.
Place butter in Kitchen-Aid mixer. Mix on high with whisk attachment, scraping sides occasionally. Butter will become light and fluffy.
Slowly stream cooled wine into butter, scraping down sides to ensure proper mixing. Add thyme, rosemary, salt and pepper. Combine thoroughly.
Lay out plastic wrap, approximately size of a sheet of paper. Remove butter from bowl and place towards middle of bottom half of plastic wrap. Spread butter to form shape of a hot dog. Place bottom edge of plastic wrap up and over the butter. Then roll forward as if using a rolling pin with your hands. Tie off the ends and place under refrigeration to cool and solidify.
Serving: Simply unwrap butter and cut into coins, add atop grilled Strip steak.