Ever wondered why beef from a restaurant is so delicious? Here is one secret: Garlic Herb Butter! Let me show you a quick way to make it!
SPONSORED POST
WELCOME TO MIX IT UP MONDAY WITH MAD DASH MIXES
WEEK 121
WHAT ARE WE MIXIN’ UP THIS WEEK?
This week, I am showcasing one of Mad Dash Mixes meat seasonings and using it to make a Garlic Herb Butter. The company offers 4 different meat seasonings: Caribbean Jerk, Texas BBQ, Fajita Rub and Steakhouse Seasoning. I think the Steakhouse Seasoning will be the perfect blend to combine with butter and garlic to coat the outside of a standing rib roast.
Let’s Get to Mixin’
The Steakhouse Seasoning can be used as a dry rub by coating the sides of your choice of meat with about 1 tablespoon of the Steakhouse Seasoning blend. Let the coated meat stand at room temperature for about 30 minutes to allow the seasoning time to soak into the meat. The coated meat can also be placed in the refrigerator for several hours and allowed to marinate. Once the meat has had time to marinate, it is ready to be cooked.
I decided to try blending the Steakhouse Seasoning with butter and minced garlic to make a garlic herb butter.
It was so easy to make! Simply soften 4 Tablespoons of butter and add 2 Tablespoons of the Steakhouse Seasoning and 1 to 2 teaspoons of minced garlic. Blend well.
Now you are ready to coat your meat. We happened to get a great deal on a small standing rib roast. Since I like my meat more done than my husband does, I cut a smaller piece off of the roast. I think next time, we will grill the whole standing rib until it is done to my husband’s preference and then cut a piece off for me and continue to cook it a bit longer.
After coating all the sides of the meat, I let it rest for about 30 minutes before putting it on the grill to cook.
We also need to invest in the meat thermometer that Big Green Egg makes. The one we used was hard to read once the grill got going. We ended up using a different one to test the internal temperature of the roast.
This is the smaller piece. The garlic herb butter coating makes the outside a little crispy but the inside is still tender and moist! It was delicious!
The larger piece did get a little more done than my husband likes but that was due to our inability to read the meat thermometer. It had nothing to do with the garlic herb butter!
I happened to have a few pumpkin shaped rolls left over in the freezer, so I thawed them out to serve with the standing rib roast! I will admit, the rolls look more like sea urchins than pumpkins, but they are still delicious!
Here is the recipe: Pumpkin Shaped Rolls
Cooking With Kim
My entrepreneurial journey started with my love of herbs, both growing and cooking with them. My love of herbs eventually led to owning a pizzeria. After relocating to Florida, I decided to start a blog.
Throughout my culinary career, I have discovered the using mixes can make a cook’s life so much easier! Using a mix to make a recipe is as simple as adding a few ingredients to the mix and then stirring, cooking or chilling and serving! Mixes are such a time saver! After meeting the ladies from Mad Dash Mixes* at a blogging conference last summer, I decided to add a weekly blog post featuring recipes using their mixes. I am now having a lot of fun working with the ladies from Mad Dash Mixes.
They did send me some products to sample but my opinions about the products are my own. My full disclosure policy can be found on the Disclosure page.
*If you would like to try some of their products, I have arranged for you to receive a 15% discount if you use the code farmhouse. Orders can be placed at http://www.MadDashMixes.com
Disclosure: this post was written in collaboration with Mad Dash Mixes
All opinions are my own.
Please see my disclosure page for more information.
Leave a Reply