This compound steak butter will add a creamy, bright, and delectable flavor to grilled and broiled steaks. And it’s so easy to make!
Grilled steaks are delicious, but did you know you could improve flavor and tenderness by topping them with compound butter? Our steak butter recipe includes fresh herbs, garlic, lemon, and sweet cream butter. The best part is that this mixture works well with any cut of steak, and your taste buds will thank you!
What is compound butter?
Compound steak butter is a mixture of room-temperature unsalted butter, savory spices, herbs, garlic, and syrups or citrus zest, chilled and used to top a cooked steak.
Why use butter on steak?
Butter adds a rich, creamy, almost nutty flavor to cooked steaks and beef roasts. As the butter melts, it coats the surface of the meat, softens the charring on steaks, and adds moisture.
How do you use steak butter?
You can cook a steak in the butter, use it as a topping, or as a resting butter for steaks. You can also use compound butter on pork chops, grilled chicken breasts, fish, shrimp, corn on the cob, baked potatoes, and other vegetables.
What you’ll need
- Softened butter: We recommend using room-temperature unsalted butter. Doing this will help you adjust the salt content to your liking.
- Garlic: Use either fresh or smoked garlic in this recipe. The latter adds a nice smoky caramelized flavor to the compound butter. If planning to use fresh garlic, we recommend grating it with a lemon zester.
- Lemon: For this recipe, we use both lemon zest and juice from a small lemon. Remember that we only want the yellow surface skin of the lemon and not the white coating that covers the fruit. Zest the lemon first before juicing it.
- Fresh herbs: This compound steak butter is made with fresh chives, thyme, and flat-leaf parsley. You can substitute one or more herbs with chopped fresh rosemary, oregano, basil, or tarragon.
- Salt and black pepper: See compound butter recipe below for exact measurements.
How do you make compound butter for steaks?
- Place 1 stick (1/2 cup) of room-temperature unsalted butter in a small bowl.
- Combine butter with chopped herbs, lemon juice, zest, grated (or minced) garlic, salt, and black pepper.
- Scoop mixture onto a 12″ piece of plastic wrap or parchment paper. Roll the butter into the plastic and gently form it into a log shape. Secure the ends, and place the compound butter into the refrigerator for 45-60 minutes before using.
Storing Leftovers
Store leftover wrapped butter in the refrigerator for 3-4 days or in the refrigerator for up to 2 months. You can divide the butter, place them into ice cube trays, and freeze it for 3 hours. Remove the butter cubes from the tray (it should come out easily), then place them into an airtight container. Store in the freezer for 2 months, and use as needed.
Steak tips
- Let raw steaks rest at room temperature for at least 15-20 minutes before grilling.
- Season with a simple SPG seasoning or your favorite steak rub.
- Grill them hot and fast (400-450 degrees F) to your preferred doneness.
- Place the cooked steaks on a clean cutting board. Unroll compound steak butter, slice into 1/2″ sections, and top the steaks with 1-2 pieces. Let the steaks rest for 5-10 minutes, and serve.
Like this recipe? Try some of our other steak butters and toppings!
- Blue Cheese Butter
- Smoky Bacon Butter
- Easy Steak Oscar Topping
- Truffle and Herb Butter
- Herb-Walnut Compound Butter
Compound Steak Butter
Ingredients
- 1 stick unsalted sweet cream butter room temperature
- zest of 1 small lemon
- 1 1/2 teaspoons lemon juice
- 1 clove garlic grated
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped chives
- 2 teaspoons fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Combine room-temperature butter with chopped herbs, lemon juice, zest, grated (or minced) garlic, salt, and black pepper.
- Scoop mixture onto a 12″ piece of plastic wrap. Roll the butter into the plastic and gently form it into a log shape. Secure the ends, and place the compound butter into the refrigerator for 45-60 minutes.
- Place the cooked steaks on a clean cutting board. Unroll compound steak butter from plastic, slice it into 1/2″ sections, and top the steaks with 1-2 pieces. Let the steaks rest for 5-10 minutes, and serve.
- Store leftover wrapped butter in the refrigerator for 3-4 days or in the refrigerator for up to 2 months. You can divide the butter, place them into ice cube trays, and freeze it for 3 hours. Remove the butter cubes from the tray (it should come out easily), then place them into an airtight container. Store in the freezer for 2 months, and use as needed.
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