Infused Garlic Herb Butter: The Easiest Way to Dose Steak Night

Here's a trick from restaurant kitchens: don't infuse the steak, infuse the butter that goes on it. A compound butter lets you cook the main dish exactly the way you always do, then add a measured dose at the table — no hot pan, no guesswork.

Why compound butter works so well

• The dose never touches high heat. A slice melts on a finished steak; it is never cooked.
• Portioning is built in. Roll it into a log, mark it, and every slice is the same.
• It works on everything. Steak, roasted vegetables, corn, warm bread, baked potatoes.

Garlic Herb Compound Butter

Makes 16 slices (1 cup) · 2.5 mg THC per slice · 0.40 g nano powder (100 mg/g)

• 1 cup (226 g) unsalted butter, softened
• 3 cloves garlic, finely grated
• 2 tbsp parsley, 1 tbsp chives, 1 tsp thyme, all chopped
• Zest of ½ lemon, ½ tsp flaky salt
• 0.40 g nano THC powder

1. Melt 1 tablespoon of the butter and let it cool until just warm. Whisk the powder into it until smooth.
2. Beat the infused butter into the rest of the softened butter with the garlic, herbs, zest and salt for a full minute.
3. Roll into an 8-inch log in parchment. Mark the paper every ½ inch for 16 equal slices, then chill until firm.
4. Serve one slice per portion on finished food — never in a hot pan or on the grill.

Label the log "Contains THC" with the dose and date, and keep it away from your regular butter.

Want to build a whole dinner around it? The Art of Nano Infusion includes chimichurri steak bowls, Chef Matt's BBQ table sauce, seafood gumbo and more. Get the ebook. Adults 21+.