The Ultimate Steak Topper: Sunmed CBD Infused Butter

The Ultimate Steak Topper: Sunmed CBD Infused Butter

Recipe by Shells Hasley Karle of Your CBD Store Alexandria

Photography by Megan Terry


  • 12 ounce canning jar with lid

  • Stockpot, Kitchen towel

  • Silicone oven mitt or jar tongs

  • Mesh strainer

  • Cheesecloth

  • Liquid measuring cup


  • 1 cup unsalted European-style butter (melted)

  • 3 grams SunMed CBG Flower


  1. Pour the butter into the canning jar. Add the crushed SunMed CBG flower and stir to combine. Seal the jar tightly.

  2. Stand the jar upright in the stockpot and add water until it is level with the top of the jar.

  3. Place the stockpot, uncovered, over high heat and bring to a gentle simmer.

  4. Let simmer for 2 hours, checking the water every now and again and adding more water as needed to maintain the original level.

  5. Make sure it never reaches a full boil.

  6. After the first hour, “burp” the jar by unsealing the lid to release any pressure buildup and then recap it.

  7. After 2 hours, lay the kitchen towel on a heatproof work surface.

  8. Using the oven mitt, remove the jar from the water, set it on the towel, let cool until it can be handled.

  9. Then, while the butter is still liquid, line the strainer with the cheesecloth and strain the butter into the measuring cup, squeezing any solids at the very end to extract all the butter.

  10. Compost or discard the plant matter.

  11. Use right away, or transfer to a clean jar and store in refrigerator for up to 2 weeks or in the freezer for up to 3 months.


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