UPDATE: COMMENTS ON THIS ENTRY ARE NOW CLOSED AND THE WINNER HAS BEEN NOTIFIED.
THIS POST IS SPONSORED BY PRIVATE SELECTION FOR KROGER, BUT AS ALWAYS ALL OPINIONS ARE MY OWN.
I remember the first time I ever actually liked steak: it was on my dad’s birthday, and my mom made steak with a blue cheese and walnut compound butter that was smothered all over the top. As a kid I just didn’t love steak – probably a flavor thing – but the moment that butter met the meat I was smitten forever.
Isn’t it incredible how simple memories like that can penetrate our brains? I certainly can’t remember a lot of other meals that I’ve eaten, but I remember the lighting in that room, the way my plate looked, where I was sitting and exactly when my brain registered, “OMG HEATHER THIS IS SO STINKING GOOD!” I remember it all! How nuts is that?
Needless to say compound butters have been a favorite in my kitchen ever since. Recently I was contacted by my friends over at Private Selection for Kroger to try out a new line of finishing butters (flavor-infused butter goodness). I was immediately enthralled with the flavors, and so the moment the butters were delivered to my door I tore open the packaging to see what I was getting myself into. Lemon pepper butter. Honey butter. Cinnamon brown sugar butter. Roasted garlic and herb butter. CARAMEL SEA SALT BUTTER.
In the interest of reliving that steak-love moment of long ago, I decided to create a really yummy and simple seared steak with the salted caramel butter on top. No, there’s no blue cheese (some of you will probably be happy about that one – I know Nate is), but the caramel flavor is perfection with the salty steak. Fresh cracked black pepper is a great touch, and your friends and family just won’t know what hit ’em!
FOR THE STEAK:
- 12 ounces steak cut of choice; I like a good New York Strip if I can get my hands on it at a reasonable price! You do want something that has some fat marbling in it
- 1 Tbsp salt
- 1/2 Tbsp pepper
- pinch of sugar
- 1 Tbsp olive oil
- Private Selection Caramel Sea Salt Butter
Heat a skillet (I prefer cast iron) over medium low heat for about 5-6 minutes until very very hot. Season both sides of the steak with the salt and pepper and a sprinkle of sugar. I know it seams like a lot, but especially for the thicker steaks you’ll want that salt! When the skillet is hot add the olive oil and place the steak in the skillet. Sear for about 3-5 minutes per side, depending on how well you like your steak. I did 3 minutes on one side and 4 on the other, and my steak was about 1 inch thick. When you’re done cooking it, remove it to a plate and cover with foil for 10 minutes. Slice thinly and serve with the caramel sea salt butter!
Something I can’t have without a little butter is a great baked sweet potato. Sure, I love the sweet potato flesh as-is, but as the saying goes it really is better with butter. And you guys? When that butter has honey and/or cinnamon brown sugar in it – well, I think that’s what we call a win. A great big huge win!
See, baking or microwaving a sweet potato is super easy. It’s safe. It’s delicious. And let’s just say you can have a good healthy side with a ton of flavor in a matter of minutes – who wouldn’t want that, right?!
Plus the way I see it is that steak up there could use a good potato friend to make a man-food kind of meal, but the butter adds a good girly twist!
FOR THE POTATO:
Preheat oven to 400. Wash the sweet potatoes and prick all over with a fork. Place on a foil-lined baking sheet and bake at 400 for 60-75 minutes, or until the potato is very soft. Slice down the center to expose the flesh and add the butter as desired!
Finally we’re making our way to a phenomenon: the only way I can get my son to eat broccoli. It still baffles me that he doesn’t like broccoli – the roasted stuff is the BEST – but alas he doesn’t.
That is until I slather it with the roasted garlic and herb butter. It’s all I can do to get the plate in front of him before I get ninja-kicked in the eardrums by a hungry toddler. This is another super simple side, one that can be made in the oven, microwave or stovetop with little effort. You can certainly also use frozen broccoli florets as well – I won’t judge! Because let’s be honest, as much as I love broccoli it’s really just a vehicle for butter in this case. And you won’t be sorry, promise!
FOR THE BROCCOLI:
- 4 cups fresh broccoli florets
- Private Selection Roasted Garlic & Herb Butter
Place the broccoli florets in a large microwave-safe pan. Add about 1/4 cup of water and cover the pan with plastic wrap or a microwave-safe lid. Microwave for about 3-4 minutes to steam. Drain the liquid and serve with the butter, no other seasoning required!
Honestly the options are endless with these things, and they are just SO good. They all taste like heaven to me!
So here’s the deal: my kind friends over at Private Selection are doing a sweet giveaway for you guys! One lucky winner will get a Private Selection Kit filled with a sample of our artisanal-inspired ingredients and a $100 gift card, so they can try the butters for yourself! To enter the giveaway just leave a comment below telling me which butter stands out to you and how you’d want to use it. I will pick a winner on Sunday, November 24, at noon CST and will email the winner directly.