This Compound Butter for Steak is flavored with garlic, lemon juice, and fresh herbs. Adding this butter to your dinner will add so much deliciousness and it’s a breeze to make.
If you love herbaceous recipes, then you should try this Herbed Bread Dipping Oil and this Pork Crown Roast.
Table Of Contents
Recipe Details
I love this easy Compound Butter for Steak. It’s great for lots of dishes and can be stored in the fridge for later use. The herby flavor and fresh garlic and lemon taste divine together.
- TASTE: Garlicky, citrusy, and full of fresh herbs, this compound butter is so flavorful. The savory, earthy, and pungent flavors of the herbs marry beautifully.
- TEXTURE: This butter is smooth and extra creamy. There are pieces of chopped herbs throughout.
- TIME: It only takes 10 minutes.
- EASE: Super easy, this recipe makes up quick and can be used for weeks. It’s the perfect make-ahead recipe.
What You’ll Need
Ingredient Notes
- Butter- I used unsalted butter because we want to control the amount of salt added to this Compound Butter.
- Salt- Kosher salt is coarser and adds both flavor and a little texture.
- Lemon- Fresh juice is best for this recipe.
- Herbs- I used Rosemary, Parsley, and Chives, which give a peppery, lemony, earthy flavor to the butter.
Add-ins and Substitutions
- Add onion- Add some minced onion for a pungent and sweet flavor.
- Substitute the fresh garlic- If you haven’t got garlic cloves, then you can use garlic powder in its place.
- Substitute the herbs- You can make this recipe with other herbs, like fennel, basil, thyme, marjoram, or others.
- Add cheese- Add some creamy blue cheese or nutty parmesan cheese to the butter.
How to Make Compound Butter
- Blend the ingredients. Place the softened butter into a mixing bowl along with the oil, pressed garlic, lemon zest, parsley, chives, rosemary, salt, and pepper. Whisk everything together well.
- Wrap the butter up. Place the garlic herb butter onto a piece of plastic wrap and roll it up tightly into a log shape. Twist the ends to seal it well.
- Refrigerate. Place the compound butter into the refrigerator for at least 1 hour before slicing and serving over cooked steak.
Pro Tip: Use softened butter so that it is easy to combine with the other ingredients.
Recipe Tips
- Measure the herbs before chopping- If you measure the herbs already chopped, you will use way more than you are supposed to.
- Chop the herbs finely- Avoid big pieces of parsley or rosemary by chopping them small.
- Wrap the butter up tight- This helps mold the butter and tightly wrapping it will get out air bubbles.
- Refrigerate before serving- The butter is very soft at this point so make sure to refrigerate it for at least an hour to make it easy to slice.
FAQs
Once you’ve combined the ingredients for your compound butter, wrap it up in plastic wrap tightly, then refrigerate to harden. When the steaks are ready, slice off a piece of the compound butter and place it on the hot steak to melt and add flavor.
Usually compound butter is made of either sweet or savory flavors in the form of honey or fresh herbs and spices mixed with butter.
Serving Suggestions
This Compound Butter for Steaks is creamy, rich, and flavorful. Serve it with meat, but also seafood, bread, and potatoes.
- Meats: Pair this butter with a Cast Iron Ribeye Steak, Pepper Steak, Garlic Butter Steak Bites, or Air Fryer Steak.
- Seafood: Add this compound butter to Panko Crusted Salmon, Pan Fried Cod with Sautéed Vegetables, Baked Shrimp, or Air Fryer Salmon.
- Potatoes: Enjoy it on Air Fryer Baked Potatoes, Crispy Air Fryer Baby Potatoes, Super Creamy Mashed Potatoes, or Mashed Potato Pancakes.
- Breads: Spread this butter on some Rustic Bread (overnight), Sourdough Bread, Focaccia Bread, or Buttery Brioche Bread.
Make This Recipe in Advance
Make ahead: Go ahead and make the butter ahead of time. Store it in the fridge before serving.
Storing: Store this Compound Butter for Steaks in an airtight container or wrapped in plastic wrap in the refrigerator. It will last for 2-4 weeks.
Freeze: It can last in the freezer in a ziplock bag for up to 3 months.
More Toppings and Spreads!
Full Recipe Instructions
Compound Butter for Steak
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 Tbsp olive oil
- 3 cloves garlic pressed or grated
- 1/4 tsp lemon zest
- 2 Tbsp fresh parsley finely chopped (measure before chopping)
- 1 Tbsp fresh chives finely chopped
- 2 Tbsp fresh rosemary finely chopped (measure before chopping)
- 1 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Use a whisk or fork to mix everything together well.
- Place the garlic herb butter onto a piece of plastic wrap and roll it up tightly into a log shape. Twist the ends to seal it well.
- Place the compound butter into the refrigerator for at least 1 hour before slicing and serving over cooked steak.
Notes
- Measure the herbs before chopping- If you measure the herbs already chopped, you will use way more than you are supposed to.
- Chop the herbs finely- Avoid big pieces of parsley or rosemary by chopping them small.
- Wrap the butter up tight- This helps mold the butter and tightly wrapping it will get out air bubbles.
- Refrigerate before serving- The butter is very soft at this point so make sure to refrigerate it for at least an hour to make it easy to slice.
Nutrition
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Paulette says
I looked through a lot of Pinterest recipes for compound butter to use up the fruits of my herb garden. I’ve got six sons who all love to cook so I decided to multiply the recipe by six, so I could give each of them a roll of compound butter. (They all do a great job on steaks!) I liked that you mention this would be equally good on chicken or to top salmon. Since I only had salted butter on hand, I greatly reduced the added salt. I only used 1 teaspoon for 6 cubes (or 3 cups) of butter. And that was the perfect amount. And I only added 1 tsp pepper instead of a tablespoon. I kept all of the other ingredients the same proportion for multiplying it by 6. And this tastes fantastic! I’m chilling it now but my logs could use some re-shaping after it’s a bit firmer. I used the paddle attachment to the stand mixer to first beat the butter to loosen it, then beat it to incorporate the olive oil and then added all of the other ingredients. I can’t tell you how happy I am with this! (’m a trained chef and cooking teacher, so I can definitely appreciate great recipes!) thank you!
Dina says
Wow Paulette, thank you for your kind words. That truly means a lot especially coming from a trained chef like you. That was very kind of you to make this for your sons. Bless your heart!