This compound butter for steak is *insanely* flavorful, and pairs perfectly with just about any kind of beautiful steak. The best part? You can whip it up with just a few ingredients and in just a few minutes.
The key to having an amazing compound butter is fresh, high-quality ingredients. And making sure you refrigerate the butter for at least 30 minutes before using it. Serve on top of warm steak and you'll be loving it.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Fresh parsley & chives — these are my preferred herbs for compound butter, but you can use whatever you like.
- Fresh lemon juice — for a nice taste of acidity.
- Softened butter — the base of the compound butter, I love using Kerry Gold.
- Garlic paste — feel free to use fresh garlic, I just prefer the smooth texture of the paste.
- Salt — just a pinch of salt to bring everything together.
HOW TO MAKE COMPOUND BUTTER FOR STEAK
@grillfrenzy Search “grill frenzy compound butter” on Google for the full recipe. STOP scrolling. 🧈 This compound butter will take your steak game to the next level. The secret to restaurant-quality steaks at home is this 5-minute herb butter that melts into pure heaven ✨ Make this luxurious butter with simple ingredients: • Fresh parsley & chives for that garden-fresh pop • Garlic paste • A splash of bright lemon juice • Quality butter, softened to perfection • Just the right touch of salt Pro tip: Shape it into a log using plastic wrap and chill for 30 mins - when you slice it onto hot steak, it'll create the most beautiful buttery river of flavor. 🔥 #steaknight #compoundbutter #homechef #cookingathome #steaktips #foodhacks #kitchentips #easyrecipes #gourmetathome #steakdinner ♬ original sound - Mike Futia
1. Prep the Ingredients
Get your ingredients prepared by chopping the parsley and chives, cutting the lemon in half, and making sure your butter has been sitting at room temperature for at least 30 minutes so it's nice and soft.
2. Mix the Ingredients
In a medium-sized bowl, add the softened butter. Then add the chopped parsley, chives, garlic paste and lemon juice. Mix *really* well until everything is combined.
3. Shape the Butter
Spoon the butter mixture onto a piece of plastic wrap, and then roll the butter into a log shape. Twist the ends of the plastic wrap to seal it tightly.
4. Refrigerate the Butter
Add the compound butter to the refrigerator for at least 30 minutes, or until it's had a chance to get firm.
5. Serve with Steak
Serve the compound butter on top of warm steak. Tent your steak with foil to allow the butter to melt, or use a small kitchen torch to melt the butter.
PAIRING SUGGESTIONS
This compound butter pairs perfectly with ... steak! Try our grilled skirt steak, Peter Luger-Style Steak, grilled filet mignon, smoked ribeye, and grilled flat iron steak.
PRO TIPS FOR MAKING THIS RECIPE
- Use fresh herbs. Normally, I'm not a stickler for using fresh herbs in lots of ingredients. I'm all about efficiency and using what you have. But when a recipe like this only uses a handful of ingredients—and when those herbs are such key components here—I really recommend using fresh herbs.
- Refrigeration. You can store this butter in the fridge for up to five days (the fresh herbs will go bad).
Compound Butter for Steak
Ingredients
- 1 stick butter softened
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 1 tsp garlic paste
- 1 tbsp fresh lemon juice
- 1 tsp salt
Instructions
- Chop the parsley and chives. Juice the lemon.
- In a bowl, combine softened butter, parsley, chives, garlic paste, lemon juice, and a pinch of salt. Mix until smooth and well combined.
- Transfer the butter to plastic wrap and shape it into a log. Twist the ends of the wrap to secure.
- Chill in the refrigerator for at least 30 minutes until firm.
- Serve slices of compound butter over hot steak and enjoy!
Notes
- Use fresh herbs. Normally, I'm not a stickler for using fresh herbs in lots of ingredients. I'm all about efficiency and using what you have. But when a recipe like this only uses a handful of ingredients—and when those herbs are such key components here—I really recommend using fresh herbs.
- Refrigeration. You can store this butter in the fridge for up to five days (the fresh herbs will go bad).
