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.
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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.
Ingredients
Garlic herb butter
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- 1 teaspoon chopped thyme
- 1/4 teaspoon flaky salt
Blue cheese butter
- 1/2 cup (1 stick) unsalted butter, softened
- 2 ounces blue cheese, crumbled
- 1 tablespoon chopped chives
- Pinch of black pepper
Roasted red pepper butter
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup finely chopped roasted red pepper, patted dry
- 1 teaspoon smoked paprika
- 1 small clove garlic, minced
- 1/4 teaspoon salt
Instructions
- Mix. For each butter, mash the softened butter with its flavorings in a bowl until evenly combined.
- Shape. Spoon each butter onto plastic wrap, roll into a 1-inch log and twist the ends.
- Chill. Refrigerate at least 1 hour, until firm.
- Serve. Slice into rounds and set on hot steak to melt.
Tips
- Compound butters keep 1 week in the refrigerator and 3 months frozen.
- Pat roasted peppers very dry so the butter does not weep.
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.
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