This herb and garlic butter will take your juicy steak to the next level. Whether you love a ribeye steak or a filet mignon, this simple recipe will elevate your dinner and remind you of eating out at your favorite steak house but without the high price tag!
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Want to know the secret to making the perfect steak at home? Try topping it with a homemade herb and garlic butter! This compound butter is simply a mixture of butter, garlic, and herbs. After forming it into a log, you can slice it and place it on top of the steak right before serving. The residual heat will melt the butter and release all the delicate, savory flavors.
I'm all about an easy weeknight meal and simple recipes that really deliver on flavor and versatility, and this herb and garlic butter recipe for steak fits the bill perfectly. I always have a batch made up (it stores really well in the freezer) for the times when nothing but a tender steak with a great sear will do.
Other nights we might be having a favorite pasta dish that needs a garlicky piece of bread to complete the meal. This herb and garlic butter spread over some fresh bread would be terrific.
Either way, you just need a handful of ingredients to add so much flavor to different meats, pastas, seafood, and breads. I hope you give it a try the next time you're looking for extra flavor from your weeknight meal routine.
Try my Cast Iron Pan Ribeyes with this tasty compound butter.
Why you'll love it
- Great on your favorite steak recipes.
- Easy to make with simple ingredients.
- Makes a delicious homemade garlic bread.
Ingredients
Unsalted butter - I recommend unsalted butter so you can control the amount of salty flavor in the compound butter.
Fresh garlic cloves - the best choice for this compound butter is fresh garlic.
Herbs - I like to use fresh thyme sprigs. Sometimes I'll add some fresh Italian parsley, fresh rosemary, or cilantro. It's easy to customize depending on your taste preference or the kind of sides you might want to make.
Salt and freshly ground black pepper - I like to keep things simple so I just used a little bit of salt and pepper. It keeps it versatile. But you can add just about any kind of seasoning you like.
Instructions
This is an overview of the recipe with step-by-step photos. Scroll to the bottom of the post for precise amounts and printable recipe card.
Soften the butter so you can easily mix it with the other ingredients. I like to let the butter sit out at room temperature for a couple hours.
Mince the garlic as finely as you can. Remove the herbs from the stems and finely chop them too.
In a small bowl, add the softened butter, the minced garlic, and the chopped herbs. Add the salt and pepper.
Mix well with a rubber spatula.
Lay a piece of plastic wrap, wax paper, or parchment paper out on the counter. Place the butter mixture in the center. Use the paper or plastic wrap to form the herb and garlic butter into a log shape. Twist the ends of the paper or seal with kitchen twine.
Place in the refrigerator until hard enough to to slice, or until needed.
How do I use herb and garlic butter for steak?
I like to serve my steak with the butter partially melted. I top the steak while it's resting.
It will also depend on how cold the butter is. The colder the butter is, the longer it will take for it to melt. You can have the butter at room temperature and top the steak with the softened butter right before serving.
Tips
- Fresh herbs will offer the best flavor pay out.
- Other additions to try include red pepper flakes, lemon zest, blue cheese crumbles, and horseradish.
- Experiment with different types of black pepper. Lampong, Telicherry, and Brazilian are great choices.
- Experiment with different types of salt. Himalayan pink salt, smoked sea salt, and black lava salt can add an interesting flavor profile to your compound butter.
How to store
Your compound butter will last for a couple of weeks when left in the refrigerator in an airtight container or tightly wrapped in plastic wrap, wax paper or parchment paper then placed in an zip top bag.
It can also be frozen for up to three months as long as the butter is frozen before the use by date. Be sure to use freezer safe containers.
I recommend leaving the amount you will use in the fridge then freezing the rest. I freeze my butter in portions, and only thaw the amount needed for a particular recipe.
Favorite side dishes to serve with steak
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Herb and Garlic Butter for Steak
Ingredients
- 8 tablespoon unsalted butter 1 stick
- 3 cloves garlic minced
- 4-5 sprigs fresh thyme stems removed, chopped finely; or herbs of choice
- 1 teaspoon salt ½ teaspoon is using salted butter
- pinch freshly ground black pepper
Instructions
- Soften the butter so you can easily mix it with the other ingredients. I like to let the butter sit out at room temperature for a couple hours.
- Mince the garlic as finely as you can. Remove the herbs from the stems and finely chop them too.
- In a small bowl, add the softened butter, the minced garlic, and the chopped herbs. Add the salt and pepper.
- Mix well with a rubber spatula.
- Lay a piece of plastic wrap, wax paper, or parchment paper out on the counter. Place the garlic herb butter in the center. Use the paper or plastic wrap to form the herb and garlic butter into a log shape. Twist the ends of the paper or seal with kitchen twine.
- Place in the refrigerator until hard enough to to slice, or until needed.
Notes
- Fresh herbs will offer the best flavor pay out.
- Other additions to try include red pepper flakes, lemon zest, blue cheese crumbles, and horseradish.
- Experiment with different types of black pepper. Lampong, Telicherry, and Brazilian peppers are great choices.
- Experiment with different types of salt. Himalayan pink salt, smoked sea salt, and black lava salt can add an interesting flavor profile to your compound butter.
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