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Top off steaks with a slice of decadence using Compound Butter for Steak! With only four easy ingredients and barely any prep time, there's no easier way to add tons of rich, delicious flavor to your meal. Perfect for steak, corn, chicken, vegetables, and more!
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Steak Compound Butter
If there's one recipe that's guaranteed to take the average dinner and make it worthy of a five star restaurant, it's compound butter. Seriously, how is it this easy to make a condiment this flavorful? It's ready to use in less than five minutes, and trust me: it makes everything taste better.
And, what could be more delicious than using compound butter for steaks? Combining rich, flavorful beef with savory, garlicky compound butter with herbs. Let me tell you, I always make a batch when we're having steak for dinner. Make your steak into an herb butter steak, and it will take it from good to amazing!
It's convenient, too. You don't even have to use fresh herbs - you can make compound butter for steak with dried herbs, too! It's ready to use in minutes, so you can make it on the fly for any meal. I'll give you all of my serving suggestions below!
Ingredients in Compound Butter
- Salted butter: You can also use unsalted butter and add your own salt. I find salted butter easier, as it's harder to taste-test compound butter!
- Garlic: Fresh minced garlic cloves are a must; powdered won't have the same flavor. I recommend using a garlic press.
- Fresh rosemary: Fresh rosemary will have a softer texture and brighter color that's ideal for compound butter, but you can use dried, too.
- Fresh thyme: Like rosemary, fresh thyme will have a better texture and color than dried. But in a pinch, dried will still taste great.
- Optional: Fresh parsley, basil, fresh chives, lemon zest, black pepper
Making Compound Butter for Steak with Dried Herbs
If you can't get your hands on fresh herbs, don't worry! You can make compound butter with dried herbs, too. Add 1 teaspoon of each dried herb in place of the fresh herbs. Let the butter rest for longer so it can soak up the flavor!
How to Make Compound Butter
- Let the butter come to room temperature. I don't recommend softening the butter in the microwave because it won't reach the same consistency. If you need to quickly soften the butter, run a bowl under hot water and then place the bowl upside-down over the butter to help soften it.
- After softening the butter, place it in a bowl and add minced thyme, rosemary, and crushed garlic.
- Mix the softened butter and herbs well with a fork to combine completely. You want to really get the herbs mixed into the butter.
- Scrape the butter out of the bowl and on to a piece of plastic wrap or parchment paper, then roll it into a log shape.
- Holding the ends of the wrap, roll it repeatedly to seal the ends.
- When you refrigerate the butter, it will retain this log shape, so you can slice off pats of butter to use for steak and more! It freezes well, too. Scroll down to the storage section below for tips on freezing butter. Tip: If using dried herbs, make sure to refrigerate your butter for longer.
- To serve: Slice a disk of butter from the log and place it on top of a freshly cooked steak. Let it melt through and enjoy! You can also place the butter in the pan while searing to baste the steak in deliciously seasoned butter. Plus, use it for veggies, pork chops, chicken, and more - really, anything you want!
Pair it with my signature Steak Rub to boost the flavor of your next steak dinner to whole new levels!
Compound Steak Butter Tips
- Fresh herbs, garlic, and high quality butter make all the difference in compound butter recipes.
- Making this butter ahead of time will give the oils in the herbs more time to flavor the butter!
- If you use unsalted butter, just add in 1 teaspoon of kosher salt. Avoid table salt - it can have a metallic taste when cooked!
- Thyme and rosemary will make for a deliciously herbal, aromatic butter, but you can swap them out for any herbs you like! I also like adding parsley, fresh basil, or even marjoram, savory, and dill!
Love flavored butters? Try my classic Garlic Butter recipe for easy, quick flavor with only 3 ingredients!
Flavored Butter for Steak FAQ
Compound butter is a remarkably simple but delicious twist on classic butter, made by mixing herbs and seasonings into butter and re-setting it in the fridge. This seasoned butter can then be used in place of regular butter.
Just about anything can be added to compound butter! For steaks and savory dishes, you can't get better than herbs and garlic! Thyme, rosemary, and parsley are all great choices. But, I've also made it with fresh diced strawberries and honey for a sweet breakfast butter, or cinnamon and brown sugar for cinnamon toast butter!
Compound butter can be used 1:1 in place of regular salted butter. I like using compound butter for steaks, or placing a pat of it on mashed or baked potatoes! You can also use it for garlic toast and in sauces to make an herbal roux.
Storing Compound Butter
- Refrigerator: Wrap the mixed butter in parchment paper or plastic, then roll it repeatedly holding the ends of the plastic to seal it tightly. Place it in the fridge and store for 4-5 days.
- Freezer: Steak butter freezes beautifully, and it's my favorite way of storing leftovers! Store it in an ice cube tray or by slicing the log into slabs to freeze individually on a wax-paper lined sheet pan before placing the slices or cubes in a freezer safe bag. Store for 4-5 months.
Steak Recipes
- Grilled Chuck Steak
- Brazillian Picanha Steak
- Smoked or Reverse Seared Wagyu Steak
- Reverse Sear Ribeye Steak - One of my favorite steaks I've ever eaten with this butter!
- Grilled New York Strip Steak
If you enjoyed the recipe, leave a comment and a rating below!
Compound Butter for Steak
Equipment
- Plastic wrap or Parchment paper
Ingredients
- 1 stick Salted butter
- 2 cloves Garlic - minced
- 1 Tablespoon Rosemary - fresh preferred
- 1 Tablespoon Thyme - fresh preferred
Instructions
- Let the butter come to room temperature, then place it in a bowl and add minced thyme, rosemary, and crushed garlic.1 stick Salted butter,2 cloves Garlic,1 Tablespoon Rosemary,1 Tablespoon Thyme
- Mix the softened butter and herbs well with a fork.
- Scrape the butter out of the bowl on to a piece of plastic wrap or parchment paper, then roll it into a log shape. Holding the ends of the wrap, roll it repeatedly to seal the ends. Store in the refrigerator until ready to use!
- To serve: Slice a disk of butter from the log and place it on top of a freshly cooked steak. Let it melt through and enjoy! You can also place the butter in the pan while searing to baste the steak in deliciously seasoned butter.
Notes
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- Fresh herbs, garlic, and high quality butter make all the difference in compound butter recipes.
-
- Making this butter ahead of time will give the oils in the herbs more time to flavor the butter!
-
- If you use unsalted butter, just add in 1 teaspoon of kosher salt. Avoid table salt; it can have a metallic taste if cooked!
-
- Thyme and rosemary will make for a deliciously herbal, aromatic butter, but you can swap them out for any herbs you like! I also like adding parsley, fresh basil, or even marjoram, savory, and dill!
- If you're using dried herbs, use 1 teaspoon instead of 1 tablespoon.
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