Steak Butter (Garlic Herb Compound Butter)

PREP TIME	REST TIME	TOTAL TIME
10 minutes	1 hour	1 hour 1 minutes

Steak butter is a type of compound butter made by blending softened butter with flavorful ingredients. The classic version usually combines garlic, rosemary, parsley, salt, and pepper. That’s the base I’ll show you in this recipe, but feel free to use it as a starting point and experiment with your combinations. Try swapping in different herbs or spices until you find the flavors you love most.

For me, compound butter is one of the easiest and most effective ways to take any steak to a whole new level of flavor. The easiest method is to slice the butter into coins and place them directly on a hot steak as soon as it’s cooked. As it melts over the hot surface, it infuses the meat with rich, aromatic flavors that become part of every bite. Another option I like is to add the butter to the pan right after removing the steak, warm it gently, and then pour it over the sliced steak. You can also melt it separately in a small saucepan and drizzle it over steaks cooked by other methods.

The best part is, steak butter isn’t just for steak. I use it on vegetables, seafood, chicken, and even bread. It’s simple to make, and you probably already have the ingredients in your kitchen. You can make a batch ahead of time, keep it in the fridge if you plan to use it soon, or store it in the freezer. A few minutes of prep, and you’ve got a flavor boost ready compound butter for whenever you need it.

The Ingredients You’ll Need

The key ingredient in this recipe is butter. Use high-quality, high-fat, unsalted butter. Don’t use margarine as a substitute. For the rest, fresh ingredients will give you the best flavor, but dried versions are fine if that’s what you have. Just remember they’re more concentrated, so you’ll need less. And feel free to experiment with different herbs to find the combination you enjoy most.

Here’s what you’ll need for this flavorful steak butter:

• ½ pound (226 grams) unsalted butter (room temperature)
• 2 cloves of garlic (finely chopped or pressed)
• 1 teaspoon salt
• 1 teaspoon pepper (freshly ground)
• 2 tablespoons parsley (finely chopped)
• 2 tablespoons rosemary (finely chopped)

The Tools You’ll Need

• Bowl
• Garlic press
• Knife
• Plastic wrap (alternatively Parchment or waxed paper)

How to Make Compound Butter for Steak – Step by Step Photos

Step 1: Prepare all Ingredients

Take the butter out of the fridge and let it soften at room temperature. While it’s softening, crush the garlic cloves using a garlic press, finely chop the rosemary and parsley, and measure the salt and pepper so they’re ready to use in the next step.

Step 2: Mix all Ingredients

In a medium bowl, combine the softened butter, salt, finely ground black pepper, crushed garlic, chopped parsley, and chopped rosemary. Using a fork or small spatula, mix all the ingredients thoroughly until the butter has a smooth, even texture. Make sure the herbs are distributed evenly throughout the mixture.

Step 3: Transfer the Compound Butter

Place the prepared butter mixture on one side of a sheet of plastic wrap (or parchment paper). Using a spatula, shape it into an even log, keeping the diameter consistent along its length (as shown in the photo below).

Shaping the butter into a log makes it easy to slice into even rounds/coins later.

Step 4: Roll the Compound Butter

Roll the wrap tightly around the butter, twisting the ends to seal. For extra support, you can optionally wrap the log in aluminum foil and refrigerate for at least 1 hour, or until firm enough to slice cleanly. Need it sooner? Place the wrapped butter in the freezer for 15–20 minutes to speed up the firming process.

Step 5: Serve or Store the Steak Butter

Once the compound butter is firm, unwrap it from the parchment or foil and slice it thin into discs. Place a slice on top of a freshly cooked steak so it melts over the surface.

For later use, keep the wrapped butter in the refrigerator for up to 2 weeks and slice as needed. If you don’t plan to use it within a few days, wrap it tightly and freeze it for up to 3 months.

Steak Butter FAQs

What kind of butter is best for a steak butter recipe?

I recommend high-quality unsalted butter so you can control the seasoning. Salted butter can easily make the steak too salty. Choose butter with a high fat content for the best flavor and texture, and avoid margarine, it’s not a good substitute for real butter.

What are the advantages of putting compound butter on steak?

Compound butter adds a rich, buttery flavor that enhances the natural taste of the steak. As it melts, it coats the meat, adding extra juiciness and helping create a glossy, appetizing finish. The herbs and garlic in the butter infuse each bite with more depth and aroma. Another big advantage is its simplicity – compound butter is easy to make, store, and use, yet it’s one of the most effective ways to take a steak’s flavor to the next level.

When should you put compound butter on a steak?

Place the butter on the steak immediately after removing it from the heat, while it’s resting. During the 5–7 minute rest, the butter will melt evenly over the surface, allowing the herbs and garlic to infuse the meat with extra flavor. Alternatively, you can add the butter to the pan after removing the steak to melt it gently, or melt it in a small pot and pour it over sliced steak. The method you choose depends on how you cooked the steak, whether it’s still hot, and how quickly you want to serve it.

Is it possible to use this compound butter on other types of meat than steak?

Absolutely. Compound butter pairs well with chicken, turkey, pork, and seafood. It’s also delicious on bread, vegetables, or anything that benefits from its rich, garlic-herb-infused flavor.

How long is it safe to store compound steak butter in the fridge or freezer?

You can store compound steak butter in the refrigerator for up to 2 weeks without a noticeable loss of flavor. For longer storage, wrap it tightly and freeze it for up to 3 months. It may still be safe after that, but the flavor and aroma will gradually fade the longer it stays frozen.

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