I wanted to do something different with my steak, was getting a little tired of the Asian Marinade, so I remembered "compound butter".

Here's what I did. I got quite a few fresh young branches of marjoram from my garden and a couple of cloves of garlic and dumped into my mini-chopper and processed until it was very fine. I added in a cut-up stick of room temperature butter and processed until it was well mixed. Put it into a container.

Now I have put the compound butter on my steak and on my eggs this morning and it was really terrific! Just about any fresh herb is going to taste really good.

I think next time I'll try to make compound "bacon fat" instead of butter.