Garlic Herb Compound Butter for Steak

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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!

Two slabs of Garlic Herb Compound Butter on a cutting board with uncut butter behind them

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!

White bowl with stick of butter, herbs and garlic in it

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.

Garlic Herb Compound Butter

Garlic Herb Compound Butter
4.97 from 31 votes
Review Recipe

Garlic Herb Compound Butter for Steak

Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 8 Tablespoons
Author Holly Nilsson
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!

Ingredients

  • 1 stick butter ½ cup, softened
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon salt or to taste
  • 1 clove garlic minced
  • 3 tablespoons fresh parsley chopped
  • 1 ½ tablespoons fresh chopped herbs basil, oregano, rosemary etc
  • ¼ teaspoon black pepper

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Instructions

  • 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.

Nutrition Information

Calories: 102, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 247mg, Potassium: 8mg, Vitamin A: 500IU, Vitamin C: 2.5mg, Calcium: 5mg, Iron: 0.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword garlic herb
Course Appetizer
Cuisine American

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About the author

Holly

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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!

More Posts by Holly

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Comments

  1. Always wanted to make compound butter, thanks for the recipe. Can’t wait to try it.
    I looked at some of the other recipes and am hooked!!5 stars

  2. Oh my goodness y’all! This butter is soooo good! There is literally not a single savory dish this wouldn’t be good for. Me and my fam were finding any and every reason to top all of our food with this stuff. But one of my favorites was definitely, the mashed potatoes, and the best grilled cheese sandwich I EVER had! You won’t be disappointed!5 stars

    1. May I suggest making homemade butter? In 15 minutes or less you can whip up heavy cream and separate the buttermilk, up to you on adding salt or not.5 stars

  3. 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!!!5 stars

  4. 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!!!

    1. 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!

  5. 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.

    1. 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.