Looking for a fabulous dinner for Dad this Father's Day? This Rib-Eye Steak with Lemon Parsley Compound Butter is just the ticket to a successful Dad's Day recipe. Serve this with potatoes (baked or roasted would be great!) and a salad.

Ingredients

• 1 stick unsalted butter (choose a good quality brand such as Land O'Lakes or Kate's Homestyle), softened to room temperature
• zest of 1 lemon
• 2 tablespoons finely chopped parsley

• 1 clove garlic, minced
• ½ teaspoon sea salt

Instructions

1.
Place the softened butter into a medium bowl.

2.
Add the lemon zest, parsley, garlic, and sea salt.

3.
Using the back of a spoon, mash together the ingredients. Then stir to get even distribution.

4.
Lay out a square of parchment paper or waxed paper. Spoon the butter mixture into the center.

5.
Roll the waxed paper or parchment paper into a log shape, gently patting the butter into an even log. If desired, you can shape the butter into a squared-off shape or another decorative shape.

6.
Refrigerate the butter for at least 30 minutes to harden before serving.
7.
When ready to use, unwrap the roll and slice. Store any leftover butter in an airtight container or resealable bag, but remember: you must use or freeze the butter within one week.

Tips

• Compound Butter is an easily adaptable recipe. Dislike lemon? Skip the zest. Want an herb butter? Trade the lemon zest for chopped basil, chopped rosemary or other herbs. You can also try a spicy butter: use lime zest instead of lemon and add some crushed red pepper or cayenne pepper – remember that a little can go a long way.
• Want to get the kids involved? Have them help you make the compound butter. Kids as young as 4 years old can help mix the butter together and shape the log; they'll love this tactile play.