Garlic-Herb Compound Butter

Garlic-herb compound butter is an easy way to add rich garlic and herb flavor to steak. It takes only a few minutes of hands-on work, stores well in the fridge or freezer, and is also delicious on potatoes, vegetables, chicken, seafood, and bread.

Ingredients You’ll Need

Makes about 8 servings (about 1 tablespoon each).

• Unsalted butter: 1/2 cup (1 stick; 113 g) good-quality unsalted butter, softened
• Rosemary: 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
• Parsley: 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley
• Garlic: 4 fresh garlic cloves, finely minced or pressed
• Salt and finely ground black pepper: Start with a generous pinch of each (about 1/4 teaspoon), then taste and adjust as needed

Tools You’ll Need

• Small bowl
• Fork or small silicone spatula
• Knife and cutting board
• Garlic press, optional
• Plastic wrap, parchment paper, or wax paper (optional): only needed if you want to shape the butter into a log

How to Make Garlic-Herb Compound Butter

Once the butter is softened, I mix everything together in one bowl. If I’m using the butter within 4 days, I simply cover the bowl and refrigerate it. For longer storage or easy-to-slice portions, I shape it into a log and chill or freeze it.

1. Soften the butter.

Cut the butter into small cubes and place it in a bowl. Let it sit at room temperature for 20 to 30 minutes, until soft enough to mash easily with a fork but not melted.

To speed things up, microwave the butter in 5-second intervals, checking it after each one. Stop as soon as it begins to soften. You do not want it to melt.

2. Prep the herbs.

Using dried herbs? Skip this step.

While the butter softens, finely chop the parsley and rosemary. Chop the rosemary very finely so it blends evenly into the butter and does not feel tough or woody.

If you wash the herbs, dry them thoroughly before chopping.

3. Mix everything together.

Once the butter is soft, peel the garlic. Finely mince it on the cutting board, or use a garlic press to press it directly into the bowl.

Add the herbs, salt, and black pepper. Mash and stir everything together with a fork or small silicone spatula until evenly combined. Taste and add more salt or pepper as needed.

4. Use it now or refrigerate it.

At this point, the compound butter is ready to use. If you plan to use it within 4 days, cover the bowl tightly and refrigerate it. If the butter is very firm, let the portion you plan to use sit at room temperature for about 15 minutes before serving.

For longer storage and easy-to-slice portions, continue below to shape the butter into a log.

5. Shape it into a log (optional).

Spoon the butter near one edge of a sheet of plastic wrap, parchment paper, or wax paper. Use a spatula to shape it into a rough log, keeping the thickness as even as possible.

Roll the butter up tightly, using the wrap to smooth and shape the log as you go. Twist the ends closed. For extra support, you can wrap the finished log in aluminum foil.

6. Chill and slice.

Refrigerate the butter for at least 1 hour, or until firm enough to slice cleanly. To speed things up, place it in the freezer for 15 to 20 minutes. Once firm, unwrap the log and cut off as many slices as you need.

Use a sharp, thin-bladed knife for clean, even slices. Rewrap the remaining butter and return it to the refrigerator or freezer.

7. Serve.

Place about 1 tablespoon of compound butter, or one slice from the log, on top of each steak as soon as it comes off the heat. Let the steak rest as usual while the butter melts.

Storage and Freezing

Because this compound butter contains fresh garlic, keep it refrigerated at 40°F (4°C) or below and use it within 4 days. Store it in a tightly covered bowl or an airtight container.

For longer storage, shape the butter into a log, wrap it tightly, and place it in a freezer bag. You can also slice the chilled log first and freeze the individual slices so they are easy to grab as needed. Freeze the slices in a single layer on a parchment-lined plate or tray until firm, then transfer them to a freezer bag.

For the best flavor, use the frozen butter within 2 to 3 months.

Do not leave garlic-herb butter at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).

How to Use Garlic-Herb Compound Butter

My favorite way to use this compound butter is on steak. Spoon about 1 tablespoon over each steak, or top it with a slice if you shaped the butter into a log. Add it just before serving so the heat from the steak melts it into a rich, garlicky sauce.

It is also delicious with:

• Chicken or pork: Let it melt over grilled or pan-seared chicken, pork chops, or pork tenderloin.
• Fish and seafood: Add it to salmon, shrimp, scallops, or white fish just before serving.
• Potatoes: Use it on baked, roasted, or mashed potatoes.
• Vegetables: Toss it with roasted or grilled asparagus, mushrooms, green beans, corn, or Brussels sprouts.
• Bread: Spread it on warm rolls, crusty bread, or garlic toast.
• Pasta: Toss it with hot pasta and finish with grated Parmesan.

For most dishes, start with about 1 tablespoon or one generous slice per serving.

Garlic-Herb Compound Butter FAQs

When should I add garlic-herb compound butter to a steak?

Place about 1 tablespoon of the garlic-herb butter, or one slice from the log, on top of the steak as soon as it comes off the heat. Let the steak rest as usual. The heat from the steak will gradually melt the butter without burning the garlic or herbs.

You can also add the butter to the sliced steak just before serving. If the butter is very cold, let the portion you plan to use sit at room temperature for about 15 minutes first.

Can I cook the steak in this compound butter?

This compound butter works best as a finishing butter because the fresh garlic and herbs can burn over high heat. If you want to baste the steak with it, lower the heat and add it during the final minute of cooking.

Can I use salted butter?

Yes. Just leave out the added salt at first, then taste the finished garlic-herb compound butter and add more only if needed. Depending on the brand, salted butter may provide enough seasoning on its own.

I prefer unsalted butter because it gives me more control over the final flavor.

Can I use different herbs?

Yes. Thyme, chives, sage, oregano, and basil all work well. You can use one herb or a combination, depending on what you are serving.

For steak, rosemary and thyme are especially good choices.

Can I make garlic-herb compound butter ahead of time?

Yes. You can make it up to 4 days ahead and keep it covered in the refrigerator. For longer storage, freeze it as a whole log or cut the chilled log into individual slices before freezing.

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