Just realized I blew $42 on fancy compound butter when plain butter and garlic did the same thing
My sister's recipe called for herb compound butter from a specialty shop in Austin, so I grabbed three little tubs for $42 total. Turns out plain salted butter with a clove of crushed garlic and a pinch of dried thyme tasted almost the same on the steaks, and my husband could not tell the difference. I could have put that $42 toward the actual meat and no one would have known at the cookout. If you have a swap for compound butter that actually works without the markup, I want to hear it.