Step 1

Combine the softened butter with the minced garlic, chopped parsley, lemon zest and kosher salt in a medium bowl.

Step 2

Use a hand mixer or a rubber spatula to stir to combine.

Step 3

Roll into a log or transfer to a storage container to keep the butter in the refrigerator.

Step 4

This can be kept for 2-3 week in the fridge. You may also leave at room temperature if you’re cooking a steak or another protein shortly after mixing it.