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      RECIPE TITLE "Chipotle Herb Butter" Author: Karl Marsh, Omaha Steaks

    yieldsServes 6 difficultyeasy


    • ¼ lb (1 stick) Butter Salted and Soft
    • 2 Tbsp. Lea and Perrins Worcestershire Sauce
    • 1 Tbsp. Chipotle in Adobo Sauce Pureed
    • 2 tsp. Fresh Chopped Oregano Leaves
    • 2 tsp. Fresh Chopped Rosemary Leaves
    • 2 tsp. Fresh Chopped Basil
    • 2 tsp. Fresh Chopped Chives
    • 1 Tbsp Garlic Fresh Chopped
    • ¼ tsp Kosher Salt
    • ¼ tsp Paprika
    • ¼ tsp Black Pepper


    1. Soften butter at room temperature.
    2. Place in a mixer or in a mixing bowl and whip butter until it is smooth and creamy.
    3. Add remaining ingredients and mix well.
    4. Transfer to a sheet of parchment paper.
    5. Roll into a tube about 1-1/2" in diameter and twist the paper at the ends.
    6. Refrigerate for 4-6 hours.
    7. Slice into 1-1/2" coins as needed.
    8. Place the "coin" on the steak just as they are coming off the grill.
    9. The idea is to have it half melted on top as you are serving your steaks.
    10. Store the unused butter in the refrigerator for up to 1 week.


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