The best finishing touch is often the simplest one. A hot steak needs only a few seconds under a melting medallion of premium butter to become richer, more aromatic and unmistakably steakhouse-worthy. A tray of roasted vegetables turns glossy and savoury. Pasta becomes a silky, flavourful sauce. Even a humble bowl of Kraft Dinner can taste like you planned dinner instead of assembling it between errands.
That is the appeal of a finishing butter: it delivers concentrated flavour at the moment it matters most. Von Slick’s makes these gourmet cooking shortcuts with 100% real butter infused with recognizable ingredients, then packages them in convenient, freezer-friendly push tubes. Slice what you need, melt it over the food, and return the rest to storage.
With approximately 14 servings per tube and seven flavours to choose from, Manitoba butter can function as a primary ingredient, a quick sauce or the final flourish on a finished dish.
Start with the classic: compound butter for steak
A properly cooked steak already has plenty going for it: a seasoned crust, a tender centre and the savoury flavour that comes from high heat. The right finishing butter does not hide those qualities. It amplifies them.
For a simple compound butter for steak application:
- Cook your steak to your preferred doneness.
- Let it rest before slicing.
- Place one or two circular medallions of premium butter over the hot steak.
- Loosely tent the steak for a minute while the butter melts.
- Spoon the melted butter over the slices before serving.
Garlic Confit is the classic steakhouse choice, bringing bold, salty savouriness with roasted confit garlic, rosemary and thyme. For a deeper, earthier finish, use Mushroom Duxelles, a traditional combination with mushroom flavour, tarragon and herbs. Cowboy takes the garlic-based profile in a bolder direction with a touch of spice and plenty of versatility for steak, potatoes, ribs or chicken.
The key is timing. Add the medallion after cooking rather than letting the flavour burn in a hot pan. Residual heat melts the butter gently, allowing its aromatics to coat the meat and settle into the crust.
Kraft Dinner, upgraded in minutes
Kraft Dinner is comfort food for a reason: it is fast, familiar and reliably satisfying. But it can also be the perfect canvas for a more layered finish.
Prepare the noodles according to the package directions, then stir in the cheese sauce while the pasta is still hot. Add one medallion of Roasted Red Pepper, Garlic Confit, Mushroom Duxelles or Cowboy and mix until fully melted.
The butter adds richness and gives the sauce a smoother, more rounded texture. Roasted Red Pepper brings colour and a semi-savoury pepper flavour. Garlic Confit makes the bowl taste more substantial without adding another cooking step. Mushroom Duxelles gives it an earthy, savoury depth, while Cowboy adds a gentle, bold edge.
To turn boxed pasta into a complete meal, fold in grilled chicken, leftover steak, crisp bacon or roasted vegetables. You can also use the hot noodles as the base for a quick skillet supper: stir in the melted butter, add a splash of reserved pasta water, then finish with black pepper and grated cheese.
This is flavored butter for cooking at its most practical. The pasta remains familiar, but the final bite has more depth and character.
Let finishing butter become the sauce
Premium butter is not limited to being placed on top of food. It can also become the sauce itself.
For a quick pasta finish, drain cooked noodles while reserving a small amount of pasta water. Return the noodles to the warm pot or skillet, add a medallion of Olive Tapenade, Garlic Confit or Mushroom Duxelles, and toss with a splash of pasta water until glossy.
The movement of the pasta and the heat from the pan emulsify the melted butter into a light coating. Olive Tapenade contributes balanced olive and herb flavour with rosemary and thyme. Mushroom Duxelles works especially well with creamy sauces, chicken and earthy vegetables. Garlic Confit is the fastest route to rich garlic pasta or garlic cheese toast.
Add spinach, mushrooms, grilled chicken or roasted tomatoes for a dinner that tastes composed rather than hurried. You are using the Manitoba butter as both the fat and the seasoning, which is exactly why it works so well as a shortcut.
Make roasted vegetables the part everyone wants
Roasting concentrates the natural sweetness of vegetables, but the final finish determines whether they are merely good or genuinely memorable.
Roast broccoli, Brussels sprouts, sweet potatoes, carrots or a combination until browned at the edges and tender in the centre. While they are still hot, add a medallion of Roasted Red Pepper, Garlic Confit or Cowboy and toss gently.
Roasted Red Pepper is especially effective with sweet potatoes, corn, peppers and broccoli. Garlic Confit gives caramelized vegetables a savoury, aromatic finish. Cowboy is a natural match for potatoes, grilled vegetables and anything coming off the barbecue.
For a more complete side dish, add chickpeas, toasted seeds or shredded cheese after the butter melts. The result is glossy, richly seasoned and ready to serve without a separate sauce.
Take breakfast in a sweeter direction
Finishing butter is just as effective beyond savoury cooking. The Wild Blueberry and Salted Caramel flavours are designed for breakfast and dessert applications, where a warm surface allows the butter to melt into a sauce.
Place a medallion of Wild Blueberry on pancakes, French toast or waffles. Its blueberry-and-vanilla profile is fruit-forward rather than overwhelmingly sweet, making it an excellent match for fresh berries and maple syrup.
Salted Caramel brings a balanced sweet-and-salty flavour to pancakes, crepes, French toast and kettle corn. Try it melted over warm oatmeal, spread onto fresh toast or paired with sliced apples. It can also take a savoury turn: the flavour is suited to pork chops or ribs when you want a glaze-like finish with very little effort.
The technique remains the same: apply the butter while the food is hot, give it a moment to melt, then spread or drizzle it across the surface.
Choose the flavour by the dish
Von Slick’s seven-flavour lineup makes it easy to match the finish to the ingredients:
- Roasted Red Pepper: beef, pork, chicken, corn, baked potatoes and vegetables
- Garlic Confit: steak, cheese toast, pasta, chicken and roasted vegetables
- Mushroom Duxelles: pasta, chicken, beef Wellington-inspired dishes and earthy sides
- Olive Tapenade: pasta, charcuterie boards, bread and Mediterranean-style plates
- Cowboy: steak, potatoes, ribs, chicken and barbecue favourites
- Wild Blueberry: pancakes, French toast, pastries, oatmeal and waffles
- Salted Caramel: breakfast dishes, crepes, kettle corn, pork and ribs
Explore the full seven-flavour lineup and start with the pairings that fit how you already cook. You do not need to redesign your recipes. Add the finishing butter at the end and let the heat do the work.
A practical staple for the freezer
The push-tube format makes portion control straightforward. Cut one or two medallions, use exactly what you need and return the tube to the refrigerator or freezer. The packaging is eco-friendly, freezer friendly and designed to keep a portion of premium butter ready for the next meal.
That convenience is part of the appeal. A tube can wait in the freezer until a steak hits the grill, vegetables come out of the oven or a weeknight bowl of KD needs a serious upgrade.
Von Slick’s 100% real butter has earned recognition through Canadian Grand Prix New Product Awards and World Dairy Expo honours, but its real value is practical: it helps home cooks put more flavour on the plate with less preparation. The product is made for the moment just before serving, when a hot dish is ready to absorb one final layer of richness.
Von Slick’s is available in more than 380 grocery stores and butcher shops across Canada, as well as at more than 120 markets and trade shows each year. Use the retailer list to find a location near you.
From a beautifully seared steak to a weeknight bowl of Kraft Dinner, the method is simple: cook the dish, add the medallion, let it melt and serve immediately. That is the finishing touch that turns everyday food into something worth coming back to.
