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5 mg/ coinEasy

Steakhouse Garlic-Herb Coins

Baked Elf Chef
House Kitchen
Adapted from Garlic Herb Butter – The Best Compound Butter for Steak! (Craft Beering — Milena Perrine) — rewritten with the infusion and dose worked in.
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Your dose · per coin

Written at 5 mg per coin. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 12 coins · 60 mg total

57 g (¼ cup / 4 tbsp) infused butter, browned and cooled, holding 60 mg THC total for the batch170 g (12 tbsp) unsalted butter, softened at room temperature2 cloves garlic, minced very fine2 tbsp finely chopped fresh flat-leaf parsley1 tbsp finely chopped fresh rosemary or thyme½ tsp kosher salt, plus more to taste¼ tsp coarsely ground black pepper1 tsp lemon juice (optional, brightens the garlic)
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Steakhouse Garlic-Herb CoinsILLUSTRATION

Steps

  1. Do the dose math first. Work out the mg of THC per gram of your infused butter, then weigh out the amount that gives 60 mg across the whole batch — top the measure up with plain butter to reach 57 g if your butter is strong. Write the number down before you start.
  2. Brown the infused butter gently: melt it in a small light-coloured pan over medium-low heat, swirl constantly, and pull it off the heat the moment the milk solids turn amber and smell nutty. Keep the pan well under 175 °C / 350 °F — if it starts to smoke, it is too hot. Scrape every bit, including the toasted solids, into a small bowl.
  3. Let the browned butter cool until it is thick and opaque but still soft, roughly the texture of the plain butter. Cold enough that it will not melt its partner, soft enough to blend.
  4. In a medium bowl, mash the 170 g softened plain butter with a fork or spatula until smooth and creamy.
  5. Add the cooled browned infused butter and work the two together thoroughly — at least a minute of folding and smearing against the side of the bowl. Even distribution is what makes each coin an honest 5 mg.
  6. Fold in the garlic, parsley, rosemary, salt, pepper and the lemon juice if using. Keep folding until the green is evenly speckled through with no streaks.
  7. Spoon the butter onto a sheet of parchment or plastic wrap in a rough line. Fold the paper over, and use a ruler or the edge of a baking sheet to push the butter into a compact cylinder about 18 cm / 7 inches long. Twist both ends closed.
  8. Chill at least 2 hours, until the log is firm all the way through.
  9. Unwrap the cold log onto a board. Lay a ruler alongside it and press 11 shallow score marks at even intervals, giving 12 equal coins — measure them, never judge by eye. Rewrap and return to the fridge, or slice the coins now and stack them between squares of parchment.
  10. Serve one 5 mg coin per person, melting over a hot steak, grilled corn or a split baked potato at the table. Start with one coin and give it a good long wait before anyone considers a second.
  11. Label the wrap or tin: Steakhouse Garlic-Herb Coins · 60 mg THC total · 5 mg per coin · 12 coins · made [date] · 21+ only.