Name: Steak Butter Recipe
Prep time: 10 min
Total time: 1 h 10 min
Ingredients: ½ pound (226 grams) unsalted butter (room temperature); 2 cloves of garlic (finely chopped or pressed); ½ teaspoon salt; 1 teaspoon pepper (freshly ground); 2 tablespoons parsley (finely chopped); 2 tablespoons rosemary (finely chopped)

Description

Delicious Steak Butter: Fresh herbs, garlic, pepper, and salt – a quick and easy recipe.

Ingredients

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

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Instructions

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.
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.
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.
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.
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.