How to Choose the Best Compound Butter for Steak (Compared)

You’ve done the hard part. You went to the butcher, picked out a beautiful, well-marbled ribeye, and seared it to a perfect medium-rare. The crust is salty and crisp, the inside is tender: but something is missing. That "something" is the rich, velvety finish you only seem to get at high-end steakhouses. The secret isn’t…