The Best Compound Butter For Steak

compound herb butter for steak on a New York strip steak

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.

compound butter for steak melting on a porterhouse steak
Jump to Recipe

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.

different brands of butter used for making compound butter for steak

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.

compound butter for steak rolled in plastic wrap

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.

compound butter for steaks melting on a tomahawk ribeye

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.

compound butter for steak on a loaf of bread

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.

herbs used for compound butter for steak

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

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.

butter in bowl for making compound butter for steak

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.

compound butter for steak on plastic wrap

Then, form the compound herb butter for steak into a log, twisting the ends to seal.

compound butter for steak rolled in plastic wrap for storage

Step 4: Refrigerate the butter until it is firm and can be sliced or scooped.

compound butter for steak melting on a strip steak
steak with Grillseeker herb butter on top

Compound Herb Butter For Steak

4.59 from 133 votes
Prep Time: 10 minutes
Cook Time: 0 minutes
Course: Condiment


  • 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


  • 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.

Tried This Recipe?

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67 thoughts on “The Best Compound Butter For Steak”

  1. 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.

    1. 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.


      1. 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

        1. 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.


      2. WOW!! The fact the Patty took time to write that is ridiculous You keep doing what your doing and she can find another site she’s not so offended by!

    2. Shawn Michele

      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.

      1. Oh that’s excellent Shawn, thank you for trying it. I’m so glad you and your family liked it!

    3. 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!!!

    4. Patty, sometimes ideas just need to be emphasized. Besides, repeating the ingredient twice is hardly worth commenting on, unless you are so bored that this bothers you. It is kind of silly!!

    5. Seems Patty’s pannties might be a bit too tight!! Yowzza, someone’s an unhappy little girl…awwww (sad face). : (

      By the way, thanks for the recipe. I’m making it tonight!

    6. Patty, in case you didn’t realise (yes, this is the correct way to spell realise – there is only one language which is the King’s English), this is a cooking website, not a grammatical one

      And Perhaps you should offer to be the proofreader – you have nothing better to do with your time.

    7. Wow…did you really find it necessary to whine about it? There are some people out there that would have complained they needed the extra guidance, so they covered it! Go find something else to complain about.

      1. Cannot wait to try this on my next steak night. Prime grade ribeye with a compound butter sound like a real winner. Will rate it once I can give it a shot. Kind of wish I was doing steaks tonight but pork chops are going on the smoker.

    8. I literally hope people find Patty Spear on social media and repeat every instruction twice for everything ever the rest of her life. What a twatwaffle to think she needed to take the time to admonish someone over thoroughness. The idiocracy class is really starting to take over. Yikes.

    9. Patty,
      Do you have a blog where I can read you finely edited recipes?
      I would love to criticize your work.
      Critics are never remembered Patty. NEVER.

    10. And why did you feel the need to be so rude? Seriously…..just because he repeated an instruction?? Some things are left better unsaid.

    11. You should seek out a good therapist, it will be a net benefit to the world and your family. Or consider changing your name to Karen and living in a cave by yourself. Up to you.

    12. Whoa, Patty! How much did you pay for this recipe?

      I’m thinking it must have been a lot. I mean, why else would you feel entitled to go full-scale Karen on the author for a stylistic choice in an entirely well written post?

      PS Did you even try the recipe?
      PPS Have you considered a hobby?

    13. Patty Spear, if you are going to be such a critic, please use spell check before submitting your critique. “Temperature” is the correct spelling. I usually just let these types of comments go, but I’m tired of everyone having something negative to say. Have a blessed day.

    14. what went wrong in your life? This person was nice enough to publish a recipe and you felt it was necessary to be that rude? Merry Karen-mis

    15. THAT’S what caused you to drop it two stars? You just know this lady asks to speak to the manager every chance she gets. 5 star recipe.

    16. Patty, Patty, Patty,

      THAT’S what you took from this recipe?
      My goodness, but you need to chill…
      Put a cold compress on your forehead, it will help immeasurably…
      Hope you feel better!

  2. Excellent recipe! It made such a difference on my steaks! And as a bonus, the instructions were easy to follow 🙂

  3. 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.

    1. So glad it worked out for you, and excellent idea to bring it to a BYOM cookout – I’m going to start doing that!

  4. Julie A Grimes

    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.

    1. 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!


    1. 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!


  5. 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.

    1. 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!


  6. 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?

    1. 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.


  7. I tried your recipe today on a ribeye steak and it was delicious. My first time cooking both ribeye and making compound butter.

  8. Thanks for this, Matt! It took an already awesome reverse seared ribeye to the next level.
    Will be making this again.

  9. Oh my word!!!! I will not be a “negative Nancy “ or “petty Patty” this was beyond words. I needed the extra room temp reminder. It’s very helpful for people trying new recipes and I totally understand why after making it. Thank you so very much! The husband was asking for more! Will definitely be looking for more new recipes to try from you!!!

  10. Hi, I was very happy to see your recipe, thanks for sharing! I have a question. would fresh thyme be a good alternative to the rosemary? Just wondering as I have a whole pot growing and need to use it up!

    1. Hey Melissa – yes you could certainly use thyme but it will of course change the flavor profile of the butter. I personally love fresh thyme, so i’d try it for sure. LMK!


  11. Patty Spear.. speaking of “clueless”, you misspelled “tempErature”.. TWICE.
    Excellent recipe! Just curious, how you made the half-domes? I’m assuming some kind of a scoop, like an ice cream scoop? But looked smaller size than that, but larger than a fruit/cantaloupe scooper. I’ll probably just be non-fancy and cut thick medallions of this for my next steak night.

    1. Thanks Jay, I just use a round measuring spoon – tablespoon size. Definitely not a requirement but it does look fancy.


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