Skip the gravy and steak sauce — compound butter can add just as much flavor to steak while also finishing off the cook with a smooth and creamy texture. With a blend of butter, herbs, spices, and other flavorful ingredients, compound butter adds richness and complexity to every bite. Whether you’re cooking a juicy ribeye or a tender filet mignon, you’ll want to continue reading to learn how to make compound butter for steak.
What Is Compound Butter?
Compound butter is a blend of softened butter and various seasonings or ingredients. The base is typically unsalted butter, which you then mix with herbs, spices, garlic, citrus zest, or even ingredients like cheese or truffle oil. The result is a rich, aromatic butter that you can customize to suit different tastes and uses. One of the most common forms of compound butter is garlic herb butter, which typically tops steaks, mashed potatoes, or bread.
This flavorful creation is often used to enhance dishes such as vegetables, seafood, bread, or grilled meats. It’s particularly popular for adding a burst of flavor to cooked proteins, melting easily over dishes for a smooth, rich finish. You can make compound butter in advance, chilled, and sliced for convenience. The beauty of compound butter lies in its versatility. Whether you want a fresh herb infusion, a citrusy punch, or a spicy kick, you can tailor the flavor to suit your meal perfectly.
Why Use Compound Butter for Steak?
One way to use compound butter is for steak. You might have even seen it used at your favorite steak restaurant. With steak, you might have one or two tablespoons of compound butter atop your steak, placed there just after the steak cooks. When it arrives at your table, it has probably already started to melt, creating a picture-worthy (and drool-worthy) plate.
Compound butter on steak adds richness, flavor, and a touch of luxury to your meal. The butter melts over the steak, creating a flavorful sauce that enhances the natural juiciness and tenderness of the meat. With a combination of herbs, garlic, or spices, compound butter can bring out deeper, more complex flavors that transform a simple steak into a gourmet dish. As the butter melts, the flavors from its other ingredients infuse into your steak. Plus, it offers a velvety finish to steak that makes each bite just a bit more indulgent than the last.
You can use compound butter with any steak cut, but it’s especially popular on mildly flavored steaks, like filet mignon, adding just the right amount of flavor without the need for gravy or extra salt.
Compound Butter Tips for Best Results
Our full recipe for compound butter for steak is below. Before you get started, check out these tips for making compound butter, so you’ll know what to expect and how to make it successfully:
- Use room temperature butter: Soften the butter before mixing to ensure the ingredients blend smoothly. Cold butter doesn’t incorporate as easily and can leave chunks in your mixture. Allow the butter to soften at room temperature for a few hours for the best results.
- Choose fresh, high-quality ingredients: Fresh herbs, garlic, and citrus zest can make a big difference in flavor. Opt for fresh herbs over dried whenever possible to get the most vibrant taste.
- Balance your flavors: When making compound butter, think about balancing rich, savory, and bright flavors. For example, pair garlic and thyme with a bit of lemon zest for freshness, or add a dash of smoked paprika for depth.
- Season generously: Since compound butter is a key flavor component, don’t be afraid to add salt and pepper, along with other seasonings like crushed red pepper flakes or a dash of mustard powder to really kick up the flavor.
- Chill before serving: Once you’ve mixed your compound butter, roll it into a log using plastic wrap, then refrigerate for at least 30-60 minutes to let the flavors meld together. Chilling also helps the butter hold its shape when you slice it for serving.
- Customize the butter: Experiment with different ingredients based on your taste preferences. Compound butter is incredibly versatile, so feel free to get creative. We detail several variations of a simple compound butter for steak below for inspiration.
Variations of Compound Butter for Steak
Try these variations of our basic compound butter for steak recipe to infuse different flavors into your butter:
- Blue Cheese Butter: Add 2 tablespoons of crumbled blue cheese to the softened butter for a bold, tangy flavor that complements the rich flavor of many steaks, like ribeye or New York strip.
- Garlic Herb Butter: Double up on the garlic by roasting a bulb of garlic until soft and mixing the roasted cloves with fresh parsley and thyme for a deeper, sweeter garlic kick.
- Smoked Paprika Butter: Mix 1 teaspoon of smoked paprika and a pinch of cayenne for a smoky, slightly spicy butter that pairs especially well with grilled steak.
- Truffle Butter: Stir in a drizzle of truffle oil or finely grated black truffle for an earthy taste that works well with elevated steaks, like filet mignon.
- Cilantro Lime Butter: Replace parsley with chopped cilantro and swap lemon zest for lime zest. This zesty, fresh butter is great for Mexican-inspired dishes with steak as the centerpiece.
- Horseradish Butter: Add 1 teaspoon of prepared horseradish for a sharp, tangy flavor and a bit of a spicy kick.
- Red Wine Shallot Butter: Sauté finely chopped shallots in red wine until reduced, then mix them into your butter.
Compound Butter Recipe
Compound butter is very simple to make, but remember that you’ll need to work on it before you start the steak, as it takes some time in the refrigerator to firm. For best results, make your compound butter at least one hour before you’re ready to start cooking your steak.
Ingredients
- 1 stick unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- In a medium bowl, mix the softened butter with garlic, parsley, thyme, lemon zest, salt, and pepper until fully combined.
- Place the butter mixture onto a piece of plastic wrap and roll it into a log. Twist the ends tightly and refrigerate for at least 30-60 minutes or until it becomes firm.
- Remove the plastic wrap and slice the butter log into rounds to place on your cooked steak just before serving. The butter will melt over the top of the steak as you eat it.
How To Store Compound Butter
When you’re done using compound butter, store it in the refrigerator wrapped tightly in plastic wrap. If possible, store the wrapped compound butter in an airtight container to prevent the butter’s edges from drying out. Typically, compound butter stores well for about two weeks in the refrigerator.
If you need to keep your compound butter longer, you can also freeze it. The best way to do this is to freeze your leftovers in an ice cube tray with a lid. This way, you can thaw only what you need for your meal, already packaged into the right size portions. Frozen compound butter is safe in the freezer for up to six months.
Conclusion
While not a necessity for a steak meal, compound butter is one of those additions that can bring a little something extra to your plate, like gravy or steak sauce. Plus, if you have any extras after using the compound butter on your steak, you can use them on side dishes and breads.
Visit Steak University for more cooking guides and recipes for steak, sides, and more.
Compound Butter for Steak
Ingredients
- 1 stick unsalted butter softened
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- In a medium bowl, mix the softened butter with garlic, parsley, thyme, lemon zest, salt, and pepper until fully combined.
- Place the butter mixture onto a piece of plastic wrap and roll it into a log. Twist the ends tightly and refrigerate for at least 30-60 minutes or until it becomes firm.
- Remove the plastic wrap and slice the butter log into rounds to place on your cooked steak just before serving. The butter will melt over the top of the steak as you eat it.