My easy steak butter is made with fresh rosemary, thyme, and garlic for the best flavor. I always keep a batch in the fridge as an easy way to take every steak dinner to the next level!
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My Easy Compound Butter for Steak
I love trying to find ways to up an easy recipe with an even easier idea, and that’s how I developed my recipe for steak butter. I love how the compound butters taste in restaurants and wanted to make my own.
The first time my son Connor tried it, he asked why the butter was so fancy. I mean, it certainly looks fancy with all those gorgeous herbs speckled throughout!
The funny thing is I specifically made my steak butter recipe to be easy, which is why it only includes 5 ingredients! I whip it up the night before in just 10 minutes, or honestly, I’m guilty of making it when I get out from working when I’m in a pinch, and it still turns out amazing.
Looking for more steak recipes? Give my easy steak marinade or my London Broil marinade a try!
Steak Butter Recipe Ingredients
- Butter – I prefer using unsalted butter here since my steak butter recipe already calls for additional salt.
- Garlic – Fresh garlic infuses bold, savory flavor into every bite. Mincing it into tiny pieces is the best way to make sure it’s evenly distributed without being too overpowering.
- Thyme – This slightly peppery herb has an earthy flavor mixed with subtle floral and citrusy notes. Be sure to remove any thicker, woody stems. If there are soft stems, these can be chopped up with the leaves and incorporated into the butter.
- Rosemary – Known for its distinct piney and slightly minty flavor, this aromatic herb will add brightness and depth to the recipe.
- Salt – Enhances the overall taste of the butter and balances out the other ingredients. More or less can be added to taste.
How to Make Garlic Butter for Steak
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Remove the woody stems from the fresh rosemary and thyme, and finely mince the herbs and garlic.
STEP TWO: Next, place the butter, garlic, thyme, rosemary, and salt into a small bowl, and stir until well combined.
STEP THREE: Transfer the herb butter onto a sheet of plastic wrap and roll it into a tight log, twisting the ends closed.
STEP FOUR: Refrigerate the butter log for at least 4 hours.
STEP FIVE: Once ready to use, unwrap and cut into thin slices to serve on top of hot steak, vegetables, and more. Enjoy!
Tips for the Best Steak Butter
- I allow my butter to soften at room temperature before starting. It’s so much easier to mix in the garlic and herbs that way!
- Be mindful of saltiness when it comes to seasoning the steak. Since my compound butter recipe already includes salt, I don’t add too much salt to the actual steak itself.
- Fresh herbs are my favorite for traditional herb butter. Dried herbs can be used in a pinch, but the flavor isn’t quite as intense and the texture isn’t as pleasant.
- Try to remove as much air as possible when forming the log with plastic wrap. This will help with sturdiness and ensure clean, even slices.
Herb Butter for Steak Variations and Substitutions
- For a spicy twist, I like to add a dash of red pepper flakes or cayenne. The heat is subtle but makes a difference!
- Experiment with other herbs. While rosemary and thyme are my personal favorites for this recipe, freshly chopped chives, dill, and parsley also make great choices.
- To brighten the flavor, I sometimes add a tiny bit of lemon zest or lemon juice. A little bit goes a long way, so start with just a splash and gradually add more if needed.
- Adding bacon crumbles or minced shallot is an easy way to create additional texture and savory flavor in the butter.
- Sundried tomatoes are another ingredient that can be mixed into steak butter! They add depth and natural sweetness, along with some color and a bit of Tuscan flair.
What to Serve with Compound Butter for Steak
Compound butter for steak honestly takes it to the next level! My family loves this butter on top of all sorts of steak recipes, including grilled sirloin steak, air fryer flank steak, air fryer ribeye steak, and slow cooker flank steak.
Herb butter also tastes delicious when melted on top of roasted vegetables, spread on toasted bread, or featured on an appetizer or charcuterie board with crostini or crackers, meats, fruits, and cheeses.
Steak Butter FAQs
How should I store leftovers?
To keep leftover compound butter fresh, I keep it wrapped tightly in plastic and place it in an airtight container. Stored in the refrigerator, it will last for up to a week. The butter log can also be frozen for up to 3 months. In that case, I’ll place the plastic-wrapped butter in a freezer-safe bag. Frozen butter should be thawed overnight in the refrigerator before being used.
More Easy Steak Recipes
Easy Steak Butter
Ingredients
- 1 stick unsalted butter softened
- 1 clove garlic
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon salt
Instructions
- Finely mince the garlic and rosemary. Remove the thyme leaves and rosemary from their woody stems.
- Place the butter, garlic, thyme, rosemary, and salt into a small bowl.
- Stir the butter and herbs together until all the ingredients are well combined.
- Place the steak butter onto a sheet of plastic wrap and roll it into a tight log, twisting the ends closed.
- Place the steak butter in the refrigerator for at least 4 hours.
- Unwrap and cut thin slices to serve with steak or roasted vegetables.
Notes
- Allow the butter to soften at room temperature before starting so it’s much easier to mix in the garlic and herbs.
- Since this compound butter recipe already includes salt, add less salt to the actual steak itself.
- Dried herbs can be used in a pinch, but the flavor isn’t quite as intense and the texture isn’t as pleasant.
- Remove as much air as possible when forming the log with plastic wrap. This will help with sturdiness and ensure clean, even slices.
- Store leftovers wrapped tightly in plastic or in an airtight container for up to 3 months.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
