Finish your next ribeye or filet mignon with this flavorful steak butter. Easy to whip up in five minutes or less, steak butter pairs well with everything from steak and chicken to baked potatoes and vegetables.
Steak butter, or compound butter, is a combination of butter with other added flavors like herbs and spices. It is used to enhance the flavors of a prepared dish, just like how you'd use a sauce or condiment.
This compound butter recipe is filled with fresh herbs like parsley and chives, minced garlic, and worcestershire sauce, which adds the perfect amount of savory, umami flavor.
Ingredients and substitutions
- Unsalted butter - Make sure your butter is room temperature to easily mix in the other ingredients. Unsalted butter and salt can be substituted with salted butter.
- Fresh herbs - I highly recommend using fresh herbs for best flavor and visual appeal. I used parsley and chives, but other fresh herbs like thyme and rosemary are also great choices.
- Salt - Enhances the flavor of your compound butter. Omit if using salted butter.
- Garlic - Fresh minced garlic adds the best flavor. I do not recommend using jarred garlic, which often has a harsh flavor. Two cloves of garlic can be substituted with ½ teaspoon of garlic powder.
- Worcestershire sauce - Adds a savory, umami flavor to your butter. This can be substituted with soy sauce for a similar flavor.
How to use steak butter
Use steak butter just like you would any other condiment. Add a thin slab of butter to a hot steak after cooking, just before serving. The heat from the steak slowly melts the butter.
Other ways to use steak butter
Steak butter can be used on plenty of other dishes besides steak. Here are a few more ideas:
- Grilled chicken
- Baked potatoes
- Steamed vegetables
- Mashed potatoes
- Cooked fish
- Steamed rice
- Rub under chicken or turkey skin before roasting
- Warm dinner rolls
- Corn on the cob
- ½ cup unsalted butter, room temperature
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- ½ teaspoon worcestershire sauce
- ¼ teaspoon salt, optional
- In a bowl, add butter, minced garlic, fresh herbs, worcestershire sauce, and salt. Mash together until ingredients are evenly incorporated.
- Spoon butter onto a sheet of wax paper, parchment, or plastic wrap, form into a log, and wrap tightly. Refrigerate until chilled. Slice and serve as needed, storing leftovers in the refrigerator.
- Compound butter will keep for 1-2 weeks in a sealed container in the refrigerator, or for up to 6 months in the freezer.
- Unsalted butter and salt can be substituted with salted butter. Salt can be omitted entirely if desired.
- Any fresh herbs can be used in this recipe. Parsley and thyme pair well with just about any savory dish. Rosemary - pairs well with pork. Basil - pairs well with fish and chicken. Chives - pairs well with potatoes, chicken, and beef.