Parsley butter is one of the best and easiest ways to finish a steak but it can be used in endless variations.
- 3–4 tablespoon extra-virgin olive oil
- ½ cup chopped Italian parsley leaves
- 1 pound unsalted butter (preferably cultured, at room temperature)
Place the oil into the food processor. Add the parsley and blend, scraping the sides as needed, until almost smooth.
In a large bowl use an acrylic spatula to beat the butter until light and fluffy. This may take a couple of minutes. Scrape the parsley mixture into the butter and beat for another 2 or 3 minutes until fully incorporated.
Cover the bowl with plastic wrap or divide and mound butter on two pieces of plastic wrap, roll each to form a cylinder, twist ends of the wrap, and refrigerate until firm, at least 1 hour. Slice in rounds to serve.