Sorry if this is totally obvious...
Every Paleo is constantly talking online about how they eat lots of butter. This became clear too in the recent (awesome!) photos-of-your-fridge thread (what does your fridge look like) where the first poster's fridge is half butter.
But what do you eat so much butter with and how?
When I cook meat, for example, because I cook it with all the fat -- I don't need to add in any more butter, since the fat is there for it to cook in. And when I did try adding in butter to cook it, the result wasn't so hot.
The other paleo-ish foods I eat (eggs, etc), require some butter to cook but not loads.
So, my weird paleo question: I want to be a good Paleo and eat lots of butter. But how?
I put butter on:
coconut flour pancakes
organic popcorn popped in coconut oil or ghee (i know this isn't Paleo, but we rarely do it, and I do put butter (or ghee) on it)
I put gobs of butter in:
virtually all homemade soups (bone broths, sweet potato soup, Sancocho, etc)
virtually all crockpot meals (coconut curry lamb, beef stew)
And technically, since ghee is made directly from butter, I cook in butter all the time and add spoonfuls to certain foods here and there.
And if you add cream to the mix, which is basically liquid butter plus some buttermilk, then that's a whole new list of uses.
I put a pad on cooked steaks like they do in steakhouses. I "finish" a lot of dishes with butter, i.e. stir it in as i finish greens, veggies, etc. Add to sauces or fat drippings to make a creamed gravy.
I do not eat that much butter. Butter, as all dairy is a neolithic food, just accepted by paleos (remember that milking cows is a neolithic thing). It is far from being my favorite staple, though I like to have it once in a while with my vegetables.
I don't eat that much butter. I haven't eaten any in the past couple months.. I will be adding more, but I generally cook in coconut oil. I don't mix meat with dairy, so there is limited amount of dishes I can use it in, mostly eggs and veggies.
YOu don't have to run on butter to be "good paleo" :)
"I want to be a good Paleo" - well, you can be a good paleo without eating any butter;
not on topic, but i personally think, that the very term "paleo" has become far too broad and vague: there may be no problems with eating butter or white rice or whatever - but with a straight face calling it "paleo"? i believe that "paleo" should be reserved for the strictest, literalistic, re-enactment-centered variety of this way of eating, for others there are a lot of substitutes - "ancestral", "primal", "panu"...
Here's why I eat a lot of butter. I can't afford grass-fed beef all the time, so I don't eat a lot of beef fat. I can afford grass-fed butter. So I use it and fish oil to balance out the Omega 6 and curb my hunger. Make sense?
A family I used to work for showed me how to make a butter and tuna pate that you can whip up in a food processor in about a minute, and it is freakin' amazing.
1 can of tuna or salmon (or mackeral if you're feeling adventurous).
1 stick of butter.
The juice from 1 lemon.
A handful of capers.
Dill, salt, and pepper to taste.
Just run the food processor until it turns into a velvety paste.
Good on celery, carrot sticks, rice crackers, or just by the spoonful.
It is amazing how quickly I can go through a stick of butter when I make that.
I like to put butter on my finished omelette, and just load up my veggies & sweet potatoes with it. One of my fave things about this way of eating is no longer feeling like I have to limit butter :)
The best way to do butter + steak is not only to cook in it (you'll have to use slightly lower heat so it doesn't burn perhaps that's why it didn't turn out ok?) but when you let the meat rest, put a pat of butter on top. It's so delicious that way.
Also, you have to remember we all don't live near an organic store. If I were to ever FIND kerrygold, I would buy OODLES of it and keep it in my fridge. Doesn't mean they eat THAT MUCH butter every week or every day - just that they've stocked up. Butter stays fresh in a freezer almost indefinitely.
All the meats I cook are so lean that I need to add substantial fat of some sort to my diet. I don't know where I'd find anything fattier without eating pork (which I avoid for the omega-6). My relatively fatty mince (20% fat) would only give me 1500 calories (for my protein dose) so I'd need a good 150g/1150 calories of butter (or something else). A fatty steak (top sirloin, separable lean and fat, trimmed to 1/8" fat, choice) is even less fat.
Obviously I'd cook both the steak (if I ever ate steak) and the mince in butter in a pan. At the moment I'm slow cooking/stewing quite a lot of meats, so it would be difficult to add fat to those, but I have no problem adding butter to pan fried vegetables (cauliflower, brocolli, cabbage, courgettes etc) or carrot or squash soup, or just eating a lump. I do that because butter is pretty cheap, uncontroversial and convenient though, not because I'm afraid I'm missing my recommended butter allowance.