Beer in the Kitchen: How To Make Beer Compound Butter For Steaks

It’s summer time, which means it’s time to break out the grill. Over the past few weeks, I think I’ve been invited to a dozen cookouts where people have been grilling up everything from hot dogs to some pretty delicious steaks.

If you’re a steak fan (and really, what meat eater isn’t?), then compound butter can be just what you need to take your meal to the next level. This awesome recipe created by Top Chef alumni Brian Husky uses Four Peaks Brewing Company’s Scottish Ale, but you can make the magic happen with another scotch ale you have readily available as well.

Kilt Lifter Compound Butter

Yields: 16-oz.

Ingredients:
2 12-oz. bottles Four Peaks Brewing Co. Kilt Lifter Scottish-style Ale
1 tablespoon (½ oz.) brown sugar
16-oz. of unsalted butter
2 teaspoons (4g) fresh thyme, chopped
2 teaspoons (6g) fresh chives, chopped
1 ½ teaspoons (6g) Maldon sea salt

Preparation:
1. In small pot boil beer and brown sugar till volume is reduced by ¾
2. Cool beer reduction
3. Use electric mixer to whip butter
4. Set electric mixer to medium speed and slowly add beer reduction into butter
5. Once incorporated, add thyme, chives and salt
6. Whip until all ingredients are mixed well
7. Spread on your favorite BBQ food!

Storage
1. Use parchment / wax paper or plastic wrap to shape butter into logs
2. Store in refrigerator until needed; freeze for a couple months