When you've purchased a high-quality, grass-fed beef or bison steak, it would be a shame to drown it in steak sauce or Worcestershire.  Flavored butters are very easy to make -- the food processor does all of the work -- and once refrigerated, you simply slice off a disc of it and drop it on a steak sizzling off the grill.  The butter melts and the ingredients you've incorporated flavor the steak without overpowering the beef or bison taste.

You can experiment with other ingredients, adding herbs, like basil and tarragon, whatever your preference.  Lightly sauteing the shallot (or onion, if you like) takes the bite out and adds sweet flavor. The Caesar butter is adapted from a recipe by Bruce Aidells, who adds the minced anchovy raw to the butter.  But if you "melt" the anchovy first as I do in a saute pan, and then add it to the butter, the fishy taste is completely cooked away and actually tastes meaty.  

Each of these recipes makes enough butter for 4 steaks.

Shallot and Garlic Butter

• 4 tablespoons plus 1 teaspoon unsalted butter, softened
• 1 tablespoon minced shallot
• 2 garlic cloves, minced
• 1/2 teaspoon minced fresh rosemary
• 2 teaspoons minced Italian parsley
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper 

Instructions

1. ??Melt 1 teaspoon butter in a small saute pan over medium heat, then add the shallot and garlic. Saute 1 to 2 minutes until just softened, then transfer to a small bowl to cool completely.

1. Combine all other ingredients into a food processor, then add the shallot and garlic.  Pulse several times until the butter is well mixed.
2. Lay a large piece of plastic wrap on a cutting board or other work surface.  Using a rubber spatula, scrape the butter out of the food processor and spread onto the plastic wrap into a cigar shape. Roll the butter up in the plastic wrap and form into a log, about 2 inches in diameter.  Twist the ends of the plastic wrap to seal and refrigerate 1 hour or longer.

Caper Butter

• 4 tablespoons plus 1 teaspoon unsalted butter, softened
• 1 tablespoon minced shallot
• 2 teaspoons white wine or vermouth
• 1 teaspoon Dijon mustard
• 2 tablespoons capers, drained
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon Kosher salt

Instructions

1. Melt 1 teaspoon butter in a small saute pan over medium heat.  Add the minced shallot and saute 1 to 2 minutes until softened.  Stir in the white wine or vermouth for 1 minute.  Transfer to a small bowl to cool.
2. Combine all other ingredients into a food processor, then add the shallots.  Pulse several times until the butter and capers are chopped and well mixed.
3. Follow the instructions above for shaping the butter.  Refrigerate 1 hour before using.

Caesar Butter

• 6 tablespoons plus 1 teaspoon unsalted butter, softened
• 1 anchovy fillet, chopped
• 1 garlic clove, minced
• 2 tablespoons chopped Italian parsley
• 1 teaspoon finely grated lemon zest
• 2 tablespoons grated Parmesan
• 1/4 teaspoon salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Melt 1 teaspoon butter in a small saute pan over medium heat.  Add the chopped anchovy, and saute 1 minute, until it "melts".  Add the minced garlic, and saute 1 more minute, then transfer to a small bowl to cool.
2. Combine all other ingredients in a food processor, then add the cooled anchovy and garlic.  Pulse several times until well blended.
3. Follow the instructions above for shaping the butter.  Refrigerate 1 hour before using.

Blue Cheese Butter

• 4 tablespoons plus 1 teaspoon unsalted butter, softened
• 1 tablespoon minced shallot
• 3 ounces creamy blue cheese (or Stilton or Gorgonzola)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon Kosher salt

Instructions

1. Melt 1 teaspoon butter in a small saute pan over medium heat.  Add the minced shallot and saute 1 minute.  Transfer to a small bowl and cool.
2. Combine the other ingredients in a food processor, then add the shallot.  Pulse several times until blended.
3. Follow the instructions for shaping the butter.  Refrigerate 1 hour before using.