A compound butter that would finish a steak well. A couple of suggestions, below…
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Herb Butter
3/8 lb. soft butter
3/4 tsp. sage
1-1/2 tsp. crushed rosemary leaves
1-1/2 tsp. dried parsley
3/8 tsp. oregano
3/4 tsp. powdered garlic
Makes 3/4 cup.
Yesterdish suggestions: Oregano is good when it’s dried (although different), and rosemary even is acceptable; sage is better than nothing, but far preferable fresh; and dried parsley is indistinguishable from plywood shavings. There is no reason why you need to use dried herbs in a compound butter, however; after all, it’s not like the butter is going to get watered down. I promise you, the butter will be fine if you use fresh herbs. If you can’t get fresh oregano or rosemary, use the dried; if you can’t get fresh sage, either use the dried or omit it; and if you can’t get fresh parsley, just omit it entirely.
Also, granulated garlic is generally preferable to powdered. The larger granules retain a bit more of the oils that make fresh garlic delicious than the powdered version, in my experience.