Garlic Herb Compound Butter

Garlic herb compound butter is a simple way to add bold garlic, herb, and buttery flavor to steak. It takes just a few minutes to make, stores well in the fridge or freezer, and works with much more than just steak, including potatoes, vegetables, chicken, seafood, and bread.

Ingredients You’ll Need

Ingredient Notes

• Unsalted butter: Butter is the key ingredient here, so use good-quality, high-fat unsalted butter (not margarine), ideally with 80–90% fat. It should be soft enough to mix easily, but still firm enough to hold its shape. Don’t melt it.
• Garlic: Fresh garlic gives the butter the best flavor. Finely chop, mince, or press it so it blends evenly into the butter. For a milder, sweeter garlic flavor, use roasted garlic instead.
• Seasonings: Salt and pepper balance the garlic, herbs, and rich butter flavor. Start with the amount listed in the recipe, then adjust to taste if needed.
• Herbs: Fresh herbs give the best flavor and color, but dried herbs work too. Parsley and rosemary are a classic pairing for steak, but you can also use thyme, chives, oregano, sage, or your favorite herb blend. If using dried herbs, use less since they’re more concentrated. For stronger, woody herbs like rosemary, chop them very finely to keep the texture pleasant.

The Tools You’ll Need

• Garlic press (optional): Helpful if you want a very fine garlic texture, but not necessary.
• Knife and cutting board: For chopping herbs, mincing garlic (if you’re not using a garlic press), and slicing chilled butter.
• Bowl: For mixing the softened butter with the garlic, herbs, salt, and pepper.
• Fork or small spatula: For mashing and mixing the ingredients until everything is evenly combined.
• Plastic wrap, parchment paper, or wax paper (optional): Only needed if you want to shape the butter into a log before chilling or freezing.

How to Make Garlic Herb Compound Butter

I make it two different ways, depending on how I plan to store it.

• The first option is to mix everything in a bowl. This is the quickest and simplest method, and it works perfectly if you plan to use the butter within up to 4 days. The downside is that it’s not the most convenient option for longer storage, especially if you want to freeze it and portion it later.
• The second option is to roll the compound butter into a log. This takes a little more time, but it’s the best method if you want to make a larger batch and store it in the freezer. Once the butter is firm, you can slice off exactly what you need whenever you want. That makes it much more convenient for longer storage.

Follow the step-by-step instructions, with photos and ingredient quantities, in the recipe card. Also, be sure to read the FAQs section below.

FAQs

Can I use the salted butter?

Yes, but be careful with adding extra salt. I’d skip the salt in the recipe first, then taste the compound butter and add a little more only if needed. Salted butter is often enough on its own.

Personally, I prefer unsalted butter because it gives me better control over the final flavor and saltiness of the compound butter.

How do I soften butter for compound butter?

The easiest way to soften butter quickly is to use a microwave, but you have a few good options:

1. Microwave it in short intervals: Microwave the butter in 5-second intervals, checking after each one, until it’s soft but not melted.
2. Cut it into cubes: Cut the butter into small, even cubes and leave it at room temperature until softened. This takes longer, but it gives you the most control.
3. Use warm water: Place the butter in a bowl, then partially submerge it in warm water. Just be careful not to let any water come into contact with the butter.
4. Use a low oven: Cut the butter into medium-sized cubes and place them in the oven at a very low temperature. Watch them closely, because the butter can quickly start melting on the surface.

Can I use dried herbs instead of fresh herbs?

Yes. If you don’t have fresh herbs, you can use dried herbs instead, but use less because their flavor is more concentrated. Too much can easily overpower the butter.

A good rule is to use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. Start with a little less if you’re not sure, then taste the compound butter and adjust if needed.

When should I put garlic herb compound butter on a steak?

The best time to add garlic herb compound butter is right after you remove the steak from the pan, while it rests. Place a slice of compound butter on top of the hot steak, and as it rests, the butter will slowly melt over the surface, adding garlic, herb, and buttery flavor.

If the steak has cooled down or the butter doesn’t melt well, warm it briefly in a low oven or microwave, just enough to melt the butter.

You can also add compound butter near the end of cooking, just before removing the steak from the heat. Let it melt on top of the steak for a few seconds, then remove the steak from the heat and let it rest.

Another option is to melt the compound butter gently in a small pan while the steak rests, then pour it over the sliced steak before serving. This is a great option if the steak has cooled down a bit or if you want to use the butter more like a quick sauce.

How do I slice garlic herb compound butter into discs?

To slice compound butter into discs, first lay a rectangular sheet of plastic wrap, parchment paper, or wax paper on a flat surface. Place the softened compound butter in the center, shape it into a rough log, then roll it tightly into an even tube.

Place the wrapped log in the fridge or freezer until it firms up. Once firm, unwrap it and slice it into thin discs. I highly recommend using a sharp knife with a thin blade for cleaner, more even slices.

You’ll find step-by-step instructions with photos in the recipe card.

Can I use garlic herb compound butter on other meats?

Absolutely. Garlic herb compound butter pairs well with chicken, turkey, pork, and seafood. It’s also great on bread, vegetables, potatoes, or anything that benefits from a rich garlic-herb flavor.

How should I store garlic herb compound butter, and for how long?

According to the National Center for Home Food Preservation, garlic stored in fat should be refrigerated at 40°F (4°C) or below and used within 4 days due to the risk of botulism. So, store the garlic-herb compound butter you plan to use soon in the refrigerator for up to 4 days. Keep it in a covered bowl, an airtight container, or wrap it tightly with foil.

For longer storage, shape the compound butter into a log, wrap it tightly, and freeze it in glass freezer jars or plastic freezer boxes. For the best quality, use it within 2–3 months. Do not leave garlic-herb compound butter at room temperature for more than 2 hours.

If you store it in a bowl, take out only as much as you need, then put the rest back in the fridge. If you freeze it as a log, take it out of the freezer, slice off a few discs, then put the rest back in. Personally, I usually make the quick-bowl version and use it within a few days: first with steak, then with other meats, bread, potatoes, or vegetables.

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