The compound butter built for beef. Café Mocha Rub folded through soft butter, where the coffee and cocoa finally do what they were always meant to do: sit on a resting steak, melt into the juices, and turn the board drippings into sauce. Make the log. Keep it in the freezer. Thank yourself on a Tuesday.
10 mins + chilling. Makes 1 log.
Ingredients
- 250g unsalted butter, softened
- 2 dessertspoons Plateit Café Mocha Rub
- 1 tsp Dijon mustard
- ½ tsp cracked black pepper
Method
- Beat the butter until pale and light.
- Fold in 2 dessertspoons of Plateit Café Mocha Rub, the Dijon and the pepper until evenly dark-flecked.
- Roll into a log in baking paper, twist the ends tight.
- Chill 2 hours minimum. It slices cleaner cold.
- One thick coin on every steak the second it comes off the heat. Rest the steak under the melting butter. That is the whole trick.
Swap it: It is just as good melting over roasted mushrooms or a baked sweet potato when there is no steak in the house.
