Recipes
FAQs
What is steak butter?
Steak butter is a type of compound butter made by combining softened butter with flavorful ingredients. The most common version includes garlic, rosemary, parsley, salt, and pepper, but you can easily adjust the herbs, spices, and seasonings to get the flavor you like best.
You can make a small batch in the bowl and keep it in the fridge for a few days, or make a larger batch, roll it into a log, and store it in the freezer. The best part is that steak butter isn’t just for steak. You can use it on vegetables, seafood, chicken, potatoes, and bread. It’s simple to make, and you probably already have most of the ingredients in your kitchen.
Why do people put compound butter on steak?
People put compound butter on steak because it’s one of the easiest ways to add a lot of flavor without changing the cooking method. You don’t need to baste the steak, add extra steps, or risk overcooking it in the pan. Just add a small amount of compound butter on top of the hot steak after cooking, let it melt, and it will mix with the steak juices as the meat rests.
The result is simple but very effective: the butter coats the surface, adds richness, and makes each bite taste fuller. The exact flavor depends on what you mix into the butter. It can be as simple as butter and salt, or you can add garlic, fresh herbs, black pepper, chili flakes, shallots, lemon zest, or anything else that pairs well with steak.
What is the best butter for steak?
The best butter for steak is good-quality, high-fat unsalted butter, not margarine or a butter spread. Look for butter with about 80–90% fat. The higher fat content gives you a richer flavor, better texture, and a smoother finish when it melts over the hot steak.
I recommend using unsalted butter because it gives you full control over the final flavor. Since you’re adding salt separately, you can start with a smaller amount, taste the butter, and adjust the seasoning to your liking.
How long does compound butter last?
That depends on the ingredients you use. Compound butter made with only butter, salt, dried herbs, or dry spices usually lasts longer than compound butter made with fresh garlic, fresh herbs, shallots, lemon juice, or other fresh ingredients.
For example, 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 because of the risk of botulism. Alternatively, you can freeze it for longer storage; for the best quality, use frozen compound butter within 2 to 3 months.
The safest rule is to store compound butter based on the ingredient that is most perishable in the recipe. In the FAQs for each recipe, I provide a rough storage guide based on the ingredients used in that recipe.
What else can you use steak butter on?
Steak butter isn’t just for steak. You can melt it over grilled chicken, roasted pork, turkey, shrimp, salmon, or any other meat that needs a quick boost of rich-buttery flavor.
It’s also great melted over baked potatoes, roasted vegetables, warm bread, corn, or even tossed with simple pasta. Basically, use it anywhere regular butter would work, but where you want a more flavorful finish.
When should you add steak butter to steak?
The best time to add compound butter is right after you remove the steak from the heat, while it rests. Add a small amount on top of the hot steak and let it melt over the surface, mixing with the steak juices.
You can also add it near the end of cooking, just before removing the steak from the heat. Let it melt for a few seconds, then take the steak off the heat and let it rest.
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. 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 works well if you want to use the butter more like a quick sauce.
