Three-Pepper Compound Butter

I am proud to say that I grill a mean steak. No real tricks involved...high-quality meat, a good 3 minute sear at high heat and then "roasting" over indirect heat until my handy thermometer tells me that the internal temp is 130°. Let it rest for about 8 minutes and you'll be slicing into bliss.

But there's no reason you shouldn't gild the lily, right? Try a pat of this delicious compound butter-recipe from Texas chef Jon Bonnell. I only made a quarter of the recipe, but after our steak dinner, have plenty left. It's in the freezer to go on top of roasted new potatoes, or steamed veggies, or whatever is around when the spirit moves me.

Three-Pepper Compound Butter
Recipe as written makes about 1 pound.

1 pound unsalted butter
1/4 teaspoon kosher salt
1 fresh jalapeno pepper, finely diced
1/2 teaspoon ground chipotle powder
1/8 teaspoon chiles de arbol powder
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced

Let the butter sit and soften at room temperature for about 30 minutes. Place in an electric mixer or food processor with the paddle attachment. Add all ingredients and blend well, scraping down the bowl several times to make sure all ingredients are evenly distributed.

Scrape the soft butter contents onto a sheet of parchment paper (or heavy plastic wrap) and roll into a 2- to 3- inch diameter log shape. Refrigerate (or freeze) until ready to use.