Steak & Garlic Spread
For the garlic spread...squirt some olive oil on a sheet of foil to prevent sticking, s&p helps keep it from running all over, toss in sprigs of thyme & rosemary, cut the tops off a couple heads of garlic then place top down, wrap, and bake @ 350° until soft. Cool, then squeeze out the cloves. Mix with a stick of softened butter and add horseradish to taste, roll in cling wrap then chill to firm.
One of the best ways to enhance a perfectly cooked steak is by pairing it with a homemade garlic butter spread. To make this, I start by roasting whole heads of garlic wrapped in foil with olive oil, salt, thyme, and rosemary. Roasting softens the garlic cloves and brings out a subtle sweetness while mellowing their sharpness. Once cooled, I squeeze out the caramelized garlic and mix it with softened butter and a hint of horseradish for a mild spicy kick that complements the earthiness of the herbs. I find that chilling the garlic butter spread helps it firm up and makes it easier to slice into rounds that melt beautifully over hot steak right off the grill or stovetop. For those who enjoy the smoky flavors from a Blackstone griddle, this spread serves as an excellent finishing touch, adding creaminess and complexity to each bite. This approach not only upgrades your steak dinner but also gives you flexibility: The garlic butter pairs wonderfully with other grilled meats and even roasted vegetables. Experiment with adding fresh herbs like oregano or parsley according to taste. Apart from flavor, making your own spread means you can adjust the horseradish intensity and control the quality of ingredients, avoiding preservatives often found in store-bought versions. This little homemade touch turns an everyday steak into a memorable meal, emphasizing the joy of cooking and personalizing recipes to your liking.
