I had fresh garlic scapes, so I thought before I froze some, I’d make garlic butter.  You know it’s just good to have some scapes in freezer, you know.  So you can make this all year long.  Anyway, I was feeling the need for garlic bread.  Turns out, adding scapes to regular garlic butter, was a good choice.  Great on bread and on a steak…heaven!  You can bone up on scapes here.  So, I chopped up some scapes and I intended to make garlic bread, but something came up and I didn’t get to it.  I had a couple of filet mignon in the freezer and it was the Eldest Progeny’s birthday, so I decided to fix steak with garlic butter in his honor.  He wasn’t here, you understand, but we enjoyed them in his honor.  See how well that worked!

You know, I’m not into steak that much.  Don’t get me wrong, I do enjoy a good rib eye now and then.  But these babies were in the freezer, and they needed to be used.  That’s what we’re going with, okay?  These were nicely marbled, which is sort of unusual for filet, so I knew they should be good. I seasoned them with some finely ground coffee beans, just a dusting.  And salt and freshly ground black pepper.  That’s it.

I pan-fried the steaks until they hit that magical very-medium-rare stage.  The Goddess doesn’t even associate with people who eat their meat cooked passed medium.  Nope.  She just can’t do that.  She doesn’t care what your religion, race or political persuasion is, but if you eat your meat well-done, you’re dead to her.  Off the Christmas list.  Out of her life forever.  So, we’ve sort of digressed a bit here, haven’t we?  Back to steak and garlic butter.

This is a supremely simple and delicious way to serve steak.  You simply plop about 1-2 tablespoons on top of the steak just after it’s started to rest.  The butter is going to ooze into the meat.  You can serve the steak with a baked potato and put some of the garlic butter on that, too.  I pan-fried some scallions with this and you need to do that.  They are delicious.  It was a good meal.

I think The Eldest Son would have approved.

As I said, this garlic butter is just too easy for words.  It’s stupid easy.  You’re just going to toss everything into the food processor, turn it on and whirl it up until it’s almost smooth.  Scrape it out into a freezer container (or freezer bag) and plop it into the freezer.  You can store it in the fridge for a week or two.  It is best made at least 24 hours ahead of when you plan to use it.

Just make a note somewhere.  If you’re going to use this on meat or vegetables, then by all means opt for the anchovy paste.  You won’t be sorry.

I will make garlic bread.  And when I do, I’ll share it with you.  Not the bread, the recipe.  Don’t be rash.  Please!

I used this elixir on the steamed baby mixed carrots that I served with the steak.  Mmmmm!  This butter is just so good to have on hand.  I use it for everything.  Scrambled eggs are wonderful cooked in it.  Or place it on top of a burger, or a piece of fish.  And I do love this tossed into pasta, with maybe a few black olives and some parm…don’t forget the parm.  Pour the wine and enjoy!  Happy Birthday, dear one!  I hope it was a good one.

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