Three Steak Butters (Compound Butters)

Three easy compound butters to melt over steak: garlic herb, blue cheese and chive, and roasted red pepper with smoked paprika. Each makes about 1/2 cup.

VegetarianNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Chill 1 hr
  • Total 1 hr 20 min
  • Yield 3 butters, about 1/2 cup each
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Storage | Print recipe

Three compound butters on a slate board with one melting on a seared steak

A slice of flavored butter melting over a hot steak is the easiest way to make dinner feel like a steakhouse. These three compound butters take minutes to mix, keep for weeks in the freezer, and dress up steak, chicken, fish and vegetables.

Roll each into a log, chill, and slice off a round whenever you need it.

Instructions

  1. Mix. For each butter, mash the softened butter with its flavorings in a bowl until evenly combined.
  2. Shape. Spoon each butter onto plastic wrap, roll into a 1-inch log and twist the ends.
  3. Chill. Refrigerate at least 1 hour, until firm.
  4. Serve. Slice into rounds and set on hot steak to melt.

VegetarianNo added sugar

Tips

  • Compound butters keep 1 week in the refrigerator and 3 months frozen.
  • Pat roasted peppers very dry so the butter does not weep.

Storage and leftovers

Make ahead Freezer-friendly

Compound butters keep 1 week in the refrigerator and 3 months frozen.

Questions about this recipe

What is compound butter?
Butter mixed with flavorings such as herbs, garlic or cheese, chilled and sliced as a quick sauce.
Can I use salted butter?
Yes; leave out the added salt.

More beef and steak recipes

All beef and steak recipes | All recipes | Cooking guide and safe temperatures