Balsamic-Rosemary Butter

By HeatherS

Brush some flavored butter over a plain grilled steak.

Take your steak out of the dridge about 20 minutes before grilling to bring it to room temperature. A freezing-cold steak won't cook evenly.

Ingredients

• 2 cups balsamic vinegar
• 2 teaspoons whole black peppercorns
• 2 teaspoons honey
• 2 tablespoons chopped fresh rosemary
• 1 1/2 sticks unsaled butter, slightly softened
• Kosher salt

Preparation

Step 1

1. Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, 8 to 10 minutes.
Remove the peppercorns, whisk in the honey,and rosemary and let cool to room temperature.

2. Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mexer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.