Create your own Steakhouse at home! Vary the flavours of the compound butter to whatever suits your tastes by changing up the herbs and aromatics.
Lime and Coriander Compound Bu
In the bowl of a stand mixer fitted with the paddle attachment, (or alternatively in a bowl with an electric mixer), whip butter on medium speed until light and fluffy, about 2 minutes. Scrape down sides so butter is evenly whipped. Add garlic, tequila, lime zest, salt, pepper and coriander. Beat until mixture is smooth and fluffy, another 3 to 4 minutes. On large piece of plastic wrap, spread compound butter in a log shape with a rubber spatula. Roll butter in tightly in plastic wrap, twisting the ends of plastic wrap to seal. Refrigerate or freeze until thoroughly chilled and hard. Slice into ¼-inch coins. Freeze leftover butter and serve with fish or veggies too. Serve over steaks while still hot so butter melts and oozes and creates a sauce.
In a bowl, toss the shrimp with cumin, cayenne, salt and pepper. Heat the oil in a large sauté pan over high heat. Add shrimp and sauté until shrimp are just cooked through, about 3 to 4 minutes.
Preheat grill on high.
Brush the steaks with the olive oil and season with salt and pepper. Grill the steaks over medium high heat for 3 to 4 minutes per side until medium rare or temperature cooked to your doneness. Serve the steaks with lime and coriander compound butter and shrimp.