If you want the perfect addition to an already incredible cut of beef, this compound butter for steak is absolutely it! Infused with garlic and herbs, this butter is nothing short of decadent, and adds next level flavor to any steak, like this perfectly grilled ribeye — and other food too. More on that later.
It’s super easy to make and the aroma from the herbs is mouthwatering.
What Kind of Butter Is Best For Steaks?
Butter being the main ingredient to this compound butter recipe, I like to use a butter with a high butterfat content, like Kerrygold.
Kerrygold is pure Irish butter and has a butterfat content of 82%. This is higher than typical American butter, which only contains a butterfat content of 80%.
2% doesn’t sound like a huge deal, but in the case of butter it’s noticeable. You’ll notice it’s a brighter yellow in color than “normal” butter. The flavor and creaminess are both amplified, but it’s slightly more expensive than the standard butter.
If the cost is an issue, Aldi makes their own store brand version of Irish butter that they sell under the label Countryside Creamery.
Unsalted or salted butter? I prefer to use unsalted butter so that I can control the amount of salt myself. However, I’ve used salted butter before, just adjust the amount of salt you add if you’re using salted butter.
Can You Freeze Compound Butter?
Absolutely. When I’m making compound butter for steak, I generally make a double batch of this; enough for two log shape portions. Wrap one in plastic wrap, seal it up, and toss it in the freezer. So long as it’s sealed well it will keep for many months.
Then, just take it out a day or so before you need it, and let it thaw in the refrigerator till you’re ready to use it.
What Is Compound Butter Good For?
Compound herb butter is a very versatile condiment. While I love it on steak, it can be used on poultry, seafood and veggies. Try melting it on grilled corn on the cob, for something mind blowing.
Aside from those proteins and veggies, don’t forget the bread! Spreading an ample amount of this butter on a loaf of fresh Italian bread and warming it on the grill or in the oven is a special kind of treat.
What Herbs to Use In Compound Butter
What’s so fun about making compound butter is that the sky’s the limit in terms of what can be used with the butter. I prefer to stay with the savory herbs like I use in this recipe, but you certainly don’t need to limit yourself to those.
For something a bit sweeter, try a basil and tarragon butter. This combination goes exceptionally well on fresh summer peas; or even frozen peas for that matter. Looking for something a bit spicier? Try some smoky chipotle butter. It’s excellent of shellfish, warm tortillas, and even on leftover pulled pork.
Ingredients For Compound Butter
- Herbs: Unlike my homemade buttermilk ranch recipe where I encourage the use of dried herbs, that’s not the case with this compound butter for steaks recipe. Instead, use fresh herbs and dice them fine.
- Garlic: Finely dicing works ok, but micro-planing the fresh garlic cloves will infuse more flavor into the butter.
- Lemon Zest: Don’t skip this, it really brightens up the butter without overpowering it. Trust me on this one.
Compound Butter Recipe
Serves: 16 | Prep Time: 10 minutes | Cook Time: N/A
Ingredients
1 stick unsalted butter, room temperature
1 tbsp olive oil
2 cloves garlic, microplaned
zest from 1 small lemon
2 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh rosemary, finely chopped
1 tsp kosher salt
Step 1: Place one stick of room temperature butter in a medium sized mixing bowl.
Step 2: Using the back side of a fork, mix the herbs and olive oil into the softened butter until thoroughly incorporated.
Step 3: Scrape the herb butter onto plastic wrap, or parchment paper.
Then, form the compound herb butter for steak into a log, twisting the ends to seal.
Step 4: Refrigerate the butter until it is firm and can be sliced or scooped.
Ingredients
- 1 stick unsalted butter room temperature
- 1 tbsp extra virgin olive oil
- 2 cloves garlic shredded
- 2 tsp lemon zest
- 2 tbsp fresh parsley finely chopped
- 2 tbsp fresh chives finely chopped
- 2 tbsp fresh rosemary finely chopped
- 1 tsp kosher salt
Instructions
- Place one stick of unsalted butter into a mixing bowl and allow it to come up to room temperature.
- Using the back side of a fork, mix the herbs and olive oil into the butter.
- Transfer the butter to a sheet of plastic wrap, and form into a log. Twist to seal at both ends.
- Refrigerate until butter is firm and can be sliced.
The ingredient list already specified the butter should be at room tempurature. Why did you think it was necessary to repeat the “room tempurature” requirement in the instructions? Do you think we are so clueless we need to be told twice?
Please find a better editor/reader of your recipes before you publish again.
You make a really good point Patty, very passionately I might add. Thank you for the feedback, I’ve made the change to the instructions and will consider firing myself as editor.
-M
Fabulous response Matthew. Some people just lead bitter lives without any sense of decorum. Keep up the delicious work. Used your recipe last night for date night and it turned out quite good. I think I put too much lemon zest but that’s my fault for not being accurate with measurements
Glad you liked it Tanner, and like you I have been guilty of measuring with the heart on occasion and getting a bit carried away. Hope date night was a winner! Thanks for checking it out.
-M
Thank you … I knew about this butter but didn’t realize the importance of grated garlic and fresh herbs. Hubs and kids are super happy with the steak and burgers I used this on.
Oh that’s excellent Shawn, thank you for trying it. I’m so glad you and your family liked it!
-M
Patty, I come to Recipe sites for the RECIPES! not for grammar class. That’s a different site. Maybe room temperature is so important (which it is to be able to blend things well) he wants me to check it twice!! Thank goodness I saw this after the correction!!
I would have missed out on a Wonderful Butter not being able to go any farther in the recipe, after that repetition! Patty, Maybe more time in Manners class and Less time being mean on the internet. GREAT RECIPE!!!
Rude
Excellent recipe! It made such a difference on my steaks! And as a bonus, the instructions were easy to follow 🙂
Thanks Laura! So glad you liked the steak butter. It’s a staple around here!
I just love this recipe. Its great – and I believe “room tempurature” is a KEY STEP in this recipe (it actually bears repeating) I started making a double batch every time and I now have some to take extra when going to a BYOM (bring your own meat) grill party. EVERONE loves it and its even a thoughtful gift. Just remember – its KEY – to use “room temperature butter.
So glad it worked out for you, and excellent idea to bring it to a BYOM cookout – I’m going to start doing that!
-M
How many tablespoons or ounces of butter do you use? My normal butter “stick” is a different size when I buy Kerry Butter and the photo looks like a different size.
Thanks!
Thanks for checking this out Julia, I hope you love it. One stick is equal to 1/2 cup or 4 ounces. I generally make a double portion of this butter when I make it, and freeze half for later. So, that would be a whole “brick” of Kerry Gold for a double portion. If you’re only making a single batch, use 1/2 brick of KG butter. Hope this helps!
-M
How long can I keep this in the refrigerator?
Thanks for checking it out Kellie. This is good in the refrigerator for quite a while, 2-3 weeks and it’s still pretty fresh. In the freezer it can of course go for months. Hope this is helpful!
-M
How big is “1 stick unsalted butter”? The photo shows what looks to be an 8 ounce, 1 cup slab of Kerrygold butter, which is more than a conventional “stick,” which weighs in at 4 ounces aka 1/2 a cup.
Hey Mark, Thanks for checking this out. The recipe is designed for one stick to make a single batch. You are correct that what you see is a full slab of Kerrygold as I always make the double batch I talked about in the blog, then freeze half of it for later. Hope this is helpful and LMK what you think!
-M
Should I double the recipe if I’m thinking about using it for bread (after reading your post i have to have it) and 5 portions of steak and shrimp?
Thanks for checking this out Anissa! Yes, for sure, I always make a double portion. You can always freeze it if you don’t use it all.
-M
One other thing that I’ve added is tarragon. Oh my! Makes your tongue slap your eyeballs out – it is so good!
Hey Larry, I love to use tarragon in a butter I make for peas, or carrots. So delicious!
-M
I tried your recipe today on a ribeye steak and it was delicious. My first time cooking both ribeye and making compound butter.
That’s great news, so glad you enjoyed it!
-M
What is a stick of butter? Can you give me that in ounces or grams?
Sure thing Myles, a standard stick of butter is 1/2 cup – equal to 4 ounces, or 113 grams. Hope this helps.
-M
Thanks for this, Matt! It took an already awesome reverse seared ribeye to the next level.
Will be making this again.