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.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.
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
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.
- 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.