Ingredients

8 Tablespoons unsalted butter, at room temperature
2 sprigs fresh rosemary, finely chopped
2 teaspoons coarse ground pepper
1 teaspoon coarse salt, Himalayan, sea, or kosher

Directions

Finely chop the fresh rosemary sprigs and set aside.

In a medium bowl, mix the softened butter, salt, pepper, and chopped fresh rosemary, about 20 seconds. Expert Tip: To mix, use either an electric mixer or a handheld mixer.

Using a spatula, place the mixture onto a small piece of parchment paper, about 6 inches long.

Starting from one edge of the parchment paper, carefully roll the mixture while pushing and spreading it within the paper to form into a cylinder shape.

Once the butter is wrapped tight, twist the ends closed on both sides. Refrigerate for 2 hours, or until ready to use.

When firm and ready for use, use a sharp knife to slice into ¼ thick rounds and place on your favorite cooked steak, chicken, or fish!