Garlic herb compound butter for steak is SO GOOD. Ready in 5 minutes! It’s seasoned with fresh garlic, herbs (rosemary and parsley) and lemon. Season everything with it — from steaks, to potato side dishes, to dinner rolls and corn on the cob. Let’s make it…
Why this is the best compound butter recipe
- Super fast compound butters add flavor to steaks, immediately.
- Substitute any add ins for garlic herb compound butter from your fridge.
- Mix by hand or food processor.
- Ready to use immediately. Or roll it in plastic wrap and refrigerate it so it’s completely chilled for later.
- Freezer friendly. Roll softened butter with herbs and freeze it for up to 3 months.
- Adds a beautiful presentation to plating steaks. Once chilled, sliced garlic herb butter can be sliced into discs or triangles for steaks.
Ingredients for this garlic herb butter
Who knew a stick of butter seasoned with herbs could be such a delicious thing? This recipe for compound butter is loaded with fresh herbs and garlic.
Herbs for compound butter
- Fresh parsley has an earthy, peppery taste. Flat leaf parsley has more flavor than Italian parsley, which is why I use it as a base herb for compound butters. But the latter is a great substitution.
- Fresh rosemary is extremely aromatic and pairs perfectly with steak and chicken dishes. Also a bit peppery, the flavor reminds me of camping because of the evergreen forest taste. A little goes a long way! Fresh basil is a great substitute for rosemary in compound butter recipes.
Note: if using dry herbs in compound butter, use ⅓ the amount of dried herbs for similar results.
Other flavors for DIY butter
- A stick of butter softened in advance is the base ingredient. Use salted butter or unsalted butter.
- Fresh lemon or substitute lime. Both the juice and finely chopped peel or grated zest.
- Fresh garlic or substitute shallots or roasted garlic cloves for a more subdued flavor.
- Salt and pepper.Skip the salt if you use salted butter.
How to make compound butter
In just a few minutes, you’ll have a tasty garlic compound butter for steaks and more.
Make compound butter without a food processor
Add all ingredients to a bowl (butter, parsley, rosemary, garlic, lemon juice, lemon zest, salt, black pepper).
Use a fork, potato masher or spatula to smoosh ingredients together until combined. Use immediately or store for later.
Check out these popular toppings for baked potatoes…
Making compound butter with a food processor
Alternatively, use a food processor and pulse all ingredients until loosely combined. Use immediately or store for later.
How to form a compound butter log shape
Serve compound herb butter immediately, or shape it for later.
Want to mold herb butter into a log shape to refrigerate or freeze for later? Set a piece of plastic wrap, about the size of a sheet of paper, on a flat surface.
Spoon herb and garlic butter into the center in the shape of a log. Roll the left and right edges in, like a burrito, then roll the compound butter log to completely wrap it in plastic wrap.
Refrigerate for at least 1 hour or freeze for 15 minutes to set the shape. Slice into round discs and serve on steaks, side dishes like vegetables or potatoes, or bread dinner rolls.
How to use compound butter for steaks
- Refrigerate it ahead of time. Then cut in discs or triangle wedges and place on top of hot steak. It will melt into the steak and add tremendous flavor.
- Freeze it. Make a batch to meal prep with frozen steak for dinner.
- Use it fresh. A dollop of homemade herb butter melts beautifully into smoked baked potatoes.
- Try is on all steaks! Air fryer filet mignon, grilled steak, oven broiled steak, sous vide steak, or cast iron seared steak.
FAQs for DIY compound butters
To soften butter quickly, add hot water to a bowl and wait 30 seconds. Dump out water and add butter. Butter will begin melting. Another way to speed up the process is to dice up the butter before adding it to the hot bowl.
Don’t get me started! When we have a fresh batch of compound butter for steaks in the fridge, I use it on everything. Corn on the cob, garlic rolls, roasted potatoes, sous vide lobster, fish, sous vide little potatoes, fresh vegetables, sous vide turkey breast, fresh focaccia bread, pellet grill smoked corn on the cob, and homemade pasta are plenty of ways to use garlic herb butter.
Beyond making a log of garlic and herbs butter with plastic wrap, you can use parchment paper or foil. Sometimes I’ll form oval discs or form into a log with my hands. And you could always form different sized circle shapes in small glass dishes. Pop them out with a knife when it’s time to use the flavored butter.
You can use either flat leaf or Italian parsley for compound herb butter. In this recipe demonstration from Sip Bite Go, you’ll see I used flat leaf because it has a more intense flavor than curly parsley, aka Italian parsley.
Yes, it’s so convenient to slice it whenever you need to add herby seasoning to a special meal.
Want to add a little heat to your garlic herb butter recipe? Mix in a little diced chipotle in adobo sauce, jalapeno, chili powder, or hot sauce.
Check out this compound butter on griddled ribeye…
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Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Why I wrote this recipe
I want to inspire more people to pick up fresh herbs when shopping at the farmers market…
Or passing them at the grocery store.
Cilantro, basil, dill, parsley – the soft leafy ones – are great for using in a compound butter.
You don’t need a ton of them to make a delicious stash of herby-garlic butter…
And it will last a while in the fridge to use on steaks and in scrambled eggs and to smear on warm rolls or crusty bread.
The compound butter for steak recipe video at the bottom of the post will help walk you through it.
Enjoy all the flavor and freshness it brings to your dishes.
Are you a foodie, too?
Hey home cook friends, I want to know what you think of this herb butter for steak. Show me photos of your food! Find me on Instagram @sipbitego to tag me and connect.
Want to make restaurant-style food at home? I teach you how here on Sip Bite Go and with in-depth video guides on the Sip Bite Go channel.
Garlic Herb Compound Butter for Steak Recipe | Sip Bite Go
- Food processor
- 1 stick butter unsalted, ½ cup, softened
- 1 cup parsley fresh chopped
- 1 ½ tbsp rosemary, fresh chopped (substitute basil or oregano)
- 2 cloves garlic minced
- 1 tbsp lemon juice
- ½ tsp lemon zest
- ½ tsp salt skip if using salted butter
- ¼ tsp black pepper
Make compound butter with a fork or spatula (without a food processor)
- Add all ingredients to a bowl (butter, parsley, rosemary, garlic, lemon juice, lemon zest, salt, black pepper). Use a fork, potato masher or spatula to smoosh ingredients together until combined. Use immediately or store for later.
Making compound butter with a food processor
- Use a food processor and pulse all ingredients until loosely combined. Use immediately or store for later.
To form a compound butter log shape
- To form a log shape to refrigerate or freeze for later, set a piece of plastic wrap, about the size of a sheet of paper, on a flat surface. Spoon herb and garlic butter into the center in the shape of a log. Roll the left and right edges in, like a burrito, then roll the compound butter log to completely wrap it in plastic wrap.
- Refrigerate for at least 1 hour or freeze for 15 minutes to set the shape. Slice into round discs and serve on steaks, side dishes like vegetables or potatoes, or bread dinner rolls.
- To soften butter fast: Add hot water to a bowl and wait 30 seconds. Dump out water and add butter. Do this even faster by dicing butter before adding it to the hot bowl.
- What tastes good with garlic herb butter? Pretty much everything from steaks to corn on the cob, garlic rolls, roasted potatoes, sous vide lobster, fish, sous vide little potatoes, fresh vegetables, sous vide turkey breast, fresh focaccia bread, and homemade pasta.
- What shapes do you form butter into? Outside of the butter log mentioned in this recipe, you can form oval discs by hand or use small glass dishes to form perfect circles.
- How do you store compound butter in the freezer? Right in the plastic wrap, take out to thaw before using. Or freeze in slices to use one slice at a time. It will melt faster if thawed.
- How do you add spice to garlic herb butter? Mix in a little diced chipotle in adobo sauce, jalapeno, chili powder, or hot sauce.