Steak Butter Recipe
Herb-garlic compound butter to finish steaks — a mixture of whipped unsalted butter, garlic, herbs, Worcestershire, and lemon juice.
Servings: 0.75 servings
Ingredients
Ingredients
- 2 sticks of unsalted butter at room temperature
- 3 finely minced garlic cloves
- 3 tablespoonsfinely minced flat leaf Italian parsley
- 3 tablespoonsfinely minced chives
- 1 tablespoonfinely minced fresh thyme
- 1 1/2 tablespoonsWorcestershire sauce
- Juice of 1/2 lemon about 1 1/2 to 2 tablespoons
- coarse salt and freshly cracked pepper
Instructions
Instructions
- Bring 2 sticks of unsalted butter to room temperature so it is soft enough to whip.
- Put the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer or whisk). Whip on high speed until the butter becomes light and fluffy, about 5 to 7 minutes.
- Add 3 finely minced garlic cloves, 3 tablespoons finely minced flat leaf Italian parsley, 3 tablespoons finely minced chives, 1 tablespoon finely minced fresh thyme, 1 ½ tablespoons Worcestershire sauce, and the juice of 1/2 lemon (about 1 ½ to 2 tablespoons).
- Mix on low speed (or stir by hand) until all ingredients are evenly incorporated, scraping down the bowl as needed so the herbs and garlic are fully distributed.
- Season with coarse salt and freshly cracked pepper to taste, then mix once more and taste; adjust seasoning if desired.
- Transfer the compound butter to a storage container, or place it on a sheet of parchment paper and roll it into a tight cylinder. Twist or fold the parchment to seal the log.
- Chill the butter in the refrigerator until firm before using. Store in the refrigerator for regular use or in the freezer for longer-term storage.
Equipment
- Stand mixer
- Paddle Attachment
- Hand Mixer
- Large Bowl
- Whisk
- Parchment Paper
- Storage container
- Refrigerator
- freezer
Notes
Notes
I highly recommend for making my steak butter is to whip it on high speed for at least 5 to 7 minutes. If you stop too soon, it won’t get that smooth, spreadable texture. Giving it a few extra minutes makes it light, fluffy, and perfect every time.
Use soft butter:
I always make sure the butter is at room temperature before starting. It makes whipping so much easier and smoother.
No stand mixer?
No problem:
If I don’t have my stand mixer out, I just use a hand-held electric mixer. It works just as well.
Switch up the herbs:
I sometimes swap in rosemary, basil, or sage depending on what I have. Fresh or dried both work great.
Add some heat:
When I want a little spice, I toss in a pinch of chili powder or red pepper flakes. It gives the butter a subtle warmth.
Add tang:
For a little extra zip, I mix in a small dollop of Dijon or yellow mustard.
Make-Ahead:
This recipe should be made at least one day before serving to give the flavors time to develop.
How to Store:
The butter can be kept in an airtight container in the refrigerator for up to one week. It also freezes well for up to three months. Roll it into a log shape using parchment paper or add small portions to ice cube trays, then transfer the frozen butter cubes to a freezer-safe container.
I highly recommend for making my steak butter is to whip it on high speed for at least 5 to 7 minutes. If you stop too soon, it won’t get that smooth, spreadable texture. Giving it a few extra minutes makes it light, fluffy, and perfect every time.
Use soft butter:
I always make sure the butter is at room temperature before starting. It makes whipping so much easier and smoother.
No stand mixer?
No problem:
If I don’t have my stand mixer out, I just use a hand-held electric mixer. It works just as well.
Switch up the herbs:
I sometimes swap in rosemary, basil, or sage depending on what I have. Fresh or dried both work great.
Add some heat:
When I want a little spice, I toss in a pinch of chili powder or red pepper flakes. It gives the butter a subtle warmth.
Add tang:
For a little extra zip, I mix in a small dollop of Dijon or yellow mustard.
Make-Ahead:
This recipe should be made at least one day before serving to give the flavors time to develop.
How to Store:
The butter can be kept in an airtight container in the refrigerator for up to one week. It also freezes well for up to three months. Roll it into a log shape using parchment paper or add small portions to ice cube trays, then transfer the frozen butter cubes to a freezer-safe container.