Beef Butter
Recipe by RPM Steak
Meet RPM Steak’s Beef Butter: the ultimate flavor boost that exemplifies our commitment to sustainability and minimal waste cooking. At RPM Steak, our chefs are turning leftover beef tallow into a rich, dairy-free butter that’s big on taste and low on waste. Brush it on steaks hot off the grill, or jazz up your cornbread, roasted potatoes, sautéed veggies, and savory pot pies for an extra dose of richness. Pro tip: freeze it for up to three months, so you’re always ready to add that extra oomph to your dishes.
Prefer to skip the prep? Prime Meats by Lettuce, our new, delivery-only butcher shop in Chicago, offers ready-made enhancements like premium butters and salts designed to complement its lineup of restaurant-quality steaks and chops. View the menu and order Prime Meats by Lettuce for delivery in Chicago.
Learn more about sustainability at Lettuce Entertain You Restaurants.
Beef Butter
Embrace minimal waste cooking with this rich dairy-free alternative
Yield: ⅓ cup
Ingredients:
½ lb. beef fat trimmings (regular fat or try to source wagyu if possible)
2 Tbsp. water
3-4 cloves of garlic, minced
1 sprig of rosemary
10-12 whole black peppercorns
½ small shallot, sliced
Method:
1. Dice cold beef fat into ½-inch cubes and place into a heavy bottomed pot or dutch oven with the water.
2. Cook on medium high heat, covered for 30 minutes or until the beef fat begins to render.
3. Take off the lid and the rest of the ingredients. Continue to cook on low for another 45-60 minutes until all the beef fat is rendered and the liquid is golden brown.
4. Strain through cheesecloth and reserve in glass jars for later use.
5. Label, date, and refrigerate for up to two weeks or freeze for up to three months.
