Garlic Herb Compound Butter for Steak
This post may contain affiliate links. Please read my disclosure policy.
Garlic Herb Compound Butter. Fresh garlic and herbs make a delicious compound butter. Perfect for steaks, corn on the cob or to spread on fresh bread!
MY LATEST VIDEOS
How to Make Garlic Herb Compound Butter for Steak
Pin It
Pin now to save it for later!
Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!
This post may contain affiliate links. Please read my disclosure policy.
If you’ve never made a compound butter before, you’re going to totally love this! Compound butter is just a fancy way to say butter flavored with add ins… and the add ins can be sweet (like in this Whipped Strawberry Butter) or savory like in this recipe for Garlic Herb Compound Butter!
Not only is compound butter easy to make, it looks beautiful. I roll the softened mixed butter in plastic wrap and refrigerate it. Once it’s completely chilled it can be sliced making gorgeous rounds of butter. Compound butter can elevate even the simplest of dishes and is perfect on steaks!
This Garlic Herb Compound Butter is loaded with fresh herbs and garlic. I always include lots of parsley as a base and then add in a couple of tablespoons of other fresh herbs. You can use any herb depending on what is growing in your garden or what herbs you use most. The butter in these photos has parsley, basil and rosemary which makes it the perfect compound butter for steaks or roasted potatoes. I’ve used this butter for everything from garlic bread to corn on the cob and fresh vegetables.
- 1 stick of butter 1/2 cup, softened
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon salt or to taste
- 1 clove garlic minced
- 3 tablespoons fresh parsley chopped
- 1 1/2 tablespoons fresh chopped herbs basil, oregano, rosemary etc
- 1/4 teaspoon black pepper
-
Combine all ingredients in a bowl and mix until well combined.
-
Place on a piece of plastic wrap and roll into a log. Twist ends to seal well.
-
Refrigerate at least 1 hour.
-
Slice into rounds and enjoy on steaks, vegetables or bread.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Buttermilk Ranch Dressing & Dip
Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
What is the purpose of using the lemon juice?
Some flavor for the butter Shannon. I hope you enjoy it!
And — FYI — I was at HYVEE grocery store here in KC, MO, and they were selling 1Tbl rounds of this same compound butter for — GET THIS!! $1 EACH!!! Speaking of spending with pennies!!! That’s a WOW!!!
Holy smokes, $1/tablespoon is pretty pricey!
Made this compound butter and served it on cowboy pork steaks from Sam’s —- speaking of huge thick steaks for $2.99 a pound!! It was wonderful!!! I did make a change you might be interested in. I have lots of fresh herbs, since we are in the nursery business. I take olive oil, and gently heat halved garlic cloves and fresh rosemary, and then strain it. It is fabulous for sauteing meat, or what ever. I took the left over garlic pieces and used them in the compound butter. Because they had been gently cooked, they added a sweet garlic flavor that was divine. Thanks for the great recipe!!!
I love your idea for the double use of the garlic cloves and I bet it adds great flavor to the oil! Thank you for sharing!
How long is this good for in the refrigerator. Do you suggest freezing ?
I keep it for a couple of weeks in the fridge. It does freeze beautifully.
I make my compound butter recipe, spoon into ice cube trays and freeze. Once frozen, you can put them into a zipper bag and use as needed. They can be cut in half for use in smaller portions. Candy molds of various shapes can be used in place of ice cube trays.
Candy molds is SUCH a good idea! They’d look so pretty too!
How long will the Garlic Herb Compound Butter keep fresh for in the fridge?
It should last about a week. If you need more time than that you can slice it and freeze it and just defrost a couple of slices as needed.