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Umami Beef Butter

Umami Beef Butter melted on a steak is a phenomenal flavor experience. Make this compound butter recipe to incredibly elevate your steaks.

Soften beef fat and butter by placing in a warm area or carefully in the microwave as to not melt to a liquid. Transfer to the bowl of a standup mixer.
Preheat oven to 350° F. Slice top off the garlic head just to expose the cloves, keeping head intact. Wrap in a aluminum foil with air trapped within sealed pouch so exposed cloves are up and not touching foil. Roast one hour until garlic cloves are soft. Set aside to cool.
Zest lemon with a microplane or zester directly into the mixer. Juice the lemon into mixer, straining out any seeds. In a small bowl squeeze the garlic to remove softened roasted cloves. Using a fork, mash garlic together with anchovies, salt and pepper; add to mixer.
With the paddle attachment, blend butter mixture together on medium high until well-blended and creamy, 2-3 minutes.
With a silicone style spatula, transfer butter blend to the center of a large sheet of parchment paper, shaping mixture in a log the same direction as the length of the paper. Fold paper over, pushing out any air and creating a round log-shape as best you can manage; refrigerate to harden. Wrap in plastic wrap for storage. Slice 1/4-inch pieces as needed to top steaks on their way to the table.