6 Amazing Compound Butter Recipes for Steak
- by Omaha Steaks
- Last updated Dec 4, 2023
Compound butter adds richness, depth, and a burst of complementary flavors to your favorite steak cut. From classic herb-infused variations served in steakhouses to contemporary blends that embrace bold spices and innovative ingredients, these compound butter recipes will transform your meals from ordinary to extraordinary, one pat at a time.
How to Use Compound Butter
When it comes to steak, the combination of aged-to-perfection, juicy, perfectly cooked steaks and decadent compound butter is a match made in culinary heaven. For a delicious steak topping, add 1/2-1 tablespoon of compound butter to your cooked steak as it rests. If pan-searing the steak, add the compound butter to the pan in the last minute of cook time and butter baste to coat the meat with incredible flavors. While we love adding compound butter to steak, it will also enhance the flavors of other proteins, vegetables, and baked goods.
Meet The Recipe Creators
Harissa
Garlic-Herb
by Chef David Rose
Mushroom
& Garlic
by Couple in the Kitchen
Roasted
Garlic
by Alexa Santos
Basil-Lime
Shallot
by Rachel Quenzer
Hot-Honey
Butter
by Marcella Dilonardo
Cambozola
& Chive
by Matt Eads
Harissa Garlic-Herb
This savory and zesty butter blend adds a delightful fusion of North African flavors and aromatic herbs to enhance the richness of a steak.
by Chef David Rose
Get the Harissa Garlic-Herb recipe!
Harissa Garlic Herb Butter
Ingredients
- 2 T. olive oil
- ¼ c. minced shallots
- 4 garlic cloves minced
- 1 tsp. Harissa paste
- 8 oz. unsalted butter room temperature
- 1 tsp. rosemary minced
- 1 fresh thyme minced
- 1 tsp. Italian parsley minced
- 1 ½ tsp. kosher salt
- ½ tsp. black pepper
Instructions
- Bring a small saucepan to medium high heat, add olive oil.
- Add shallots and garlic cloves to pan, and sauté about 45 seconds until lightly caramelized and fragrant, add harissa paste, pinch of salt and pepper and sauté an additional 30 seconds.
- Remove sautéed shallots and garlic from heat, and cool to room temperature.
- Once cooled, add to a medium sized bowl, along with room temperature butter, herbs, salt and pepper. Mix thoroughly until well incorporated with a rubber spatula.
Notes
Mushroom & Garlic
This simple compound butter, infused with the deep, earthy flavors of roasted mushrooms, creates a delightful indulgence for any steak lover.
by Couple in the Kitchen
Get the Mushroom & Garlic recipe!
Mushroom and Garlic Compound Butter
Ingredients
- 1 cup baby bella mushrooms, finely minced
- 3 whole garlic cloves, minced
- 6 stems of thyme, de-stemmed
- 1 cup of salted butter
- 1 tablespoon of additional butter
- ¼ teaspoon pepper
Instructions
- Place 1 cup of salted butter in a bowl to bring it to room temperature and set aside.
- Next, mince your mushrooms.
- Add 2 additional tablespoons of butter to a pan on low-medium heat, add the mushrooms and cook for about 10 minutes until they have reduced to about ⅓ of a cup.
- Once the mushrooms have reduced, add garlic, thyme, and pepper, and sauté for one additional minute.
- Remove from heat and let it cool for a few minutes.
- Once cool, fold the mix into your softened butter until well combined.
- Roll the mushroom butter into a log on plastic wrap, then tightly wrap.
- Refrigerate for about 30 minutes.
- Cook your steak to your desired doneness with your preferred method and add a pat of butter to the top.
Roasted Garlic
Roasted garlic adds a delectable savory dimension to this simple compound butter to elevate the classic steak experience.
by Alexa Santos
Get the Roasted Garlic recipe!
Roasted Garlic and Chive Compound Butter
Ingredients
- 1 full head garlic
- extra virgin olive oil
- Kosher salt, to taste
- 1 stick unsalted butter, softened
- Freshly cracked black pepper, to taste
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons fresh chives, finely chopped
Instructions
- Preheat oven to 400°F. Remove the paper-like outer peel, or skin of the head of garlic and cut off the tips to reveal the inner cloves. Drizzle with olive oil and sprinkle with salt. Then, wrap the garlic tightly in aluminum foil. Place in the oven and roast for an hour or until garlic cloves are deep golden brown. Once done, set aside to cool.
- In a small bowl, combine softened butter, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, red pepper flakes, and chives. Carefully squeeze the roasted garlic cloves out of the garlic head and add into the butter mixture. Mix to combine.
- Place the butter mixture on a piece of plastic wrap. Roll it up and shape the butter into a cylinder in the plastic wrap. Place in the fridge to harden.
- Serve on bread, steak, or anything else you’d like. Enjoy!
Basil-Lime Shallot
Add a refreshing and zesty twist to your steak with a compound butter that combines the irresistible flavors of savory basil, tangy lime, and subtly sweet shallots.
by Rachel Quenzer
Get the Basil Lime Shallot recipe
Basil-Lime Shallot Butter
Ingredients
- 2 sticks of butter, unsalted and softened
- 1 shallot
- ¼ cup chopped basil
- Zest of 2 limes
- 2 tablespoon lime juice
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Add shallot, basil, lime zest, and lime juice to a food processor and chop roughly.
- Mix in with softened butter and then add the salt and garlic powder. Mix again.
- Add to parchment paper and roll into a log. Refrigerate for 2 hours.
- When grilling steak, add the butter as soon as the steak comes off the grill. If cooking in a cast iron pan, add the butter when you flip the steak and spoon the melted butter back over the top.
Hot-Honey Butter
This butter blend combines the rich creaminess of butter with the irresistible combination of sweetness and heat to transform your steak into an unforgettable experience.
by Marcella Dilonardo
Get the Hot Honey recipe
Porterhouse Steak with Hot-Honey Butter
Ingredients
Hot-Honey Butter
- 2 sticks unsalted butter, room temperature
- 2 tablespoons honey
- 2 teaspoons hot sauce
- 1 teaspoon red pepper flakes
- 1 pinch kosher salt
Grilled Porterhouse Steak
- 2 Omaha Steaks Butcher’s Cut Porterhouse Steaks room temperature
- 2 teaspoons olive oil
- Salt & pepper, to taste
Instructions
Hot-Honey Butter
- In a small mixing bowl add the butter, honey, hot sauce, red pepper flakes, and kosher salt. Mix until well blended.
- Transfer butter to a sheet of plastic wrap, shape into a log, and refrigerate until firm.
Grilled Porterhouse Steak
- Prepare the steaks. Pat steaks dry and drizzle with olive oil. Season generously with salt & pepper.
- Preheat grill to 450°F, reduce to medium heat prior to cooking. Cook steaks for 4 to 6 minutes on each side, depending on preferred doneness.
- Remove from grill and let them rest for 5-10 minutes, then finish steak with a tablespoon of the chilled hot honey butter. Slice and serve.
Cambozola & Chive
This unique and savory compound butter combines the richness of creamy blue cheese with the subtle onion-like notes of chives.
by Matt Eads
Get the Cambozola & Chive recipe!
Grilled Top Sirloin Cambozola Chive Compound Butter
Ingredients
Grilled Top Sirloin Steak
- 4 8 oz. Private Reserve® Top Sirloin Steaks
- 1 tablespoon kosher salt
Cambozola Chive Compound Butter
- 2 sticks, unsalted butter (room temperature)
- 8 oz. Cambozola Cheese
- ¼ cup fresh chives, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon fresh cracked red peppercorns
Instructions
- Light grill and set up for medium-high direct heat, preheat for 15-20 minutes.
- While the grill is preheating, season steaks with kosher salt and set aside.
- Add all ingredients in a medium sized mixing bowl, mix thoroughly with a fork until well combined. Place the butter on a sheet of plastic wrap and roll into a log. Seal both ends by twisting the plastic wrap and place the log in the refrigerator until steaks are ready.
- Place steaks on the grill, directly over the heat. Flip the steaks every 30-45 seconds, being sure to char all sides. Remove the steaks when desired internal temperature is reached.
- Place the steaks on a serving platter, and top each with desired amount of butter. Allow steaks to rest and butter to melt for five minutes before slicing.
FAQ
What is compound butter?
Compound butter is a flavored butter mixture made by blending softened butter with various ingredients, such as herbs, spices, garlic, citrus, or other seasonings. It is then wrapped in parchment or wax paper and rolled into a tight log, then chilled in the refrigerator until firm.
What does butter do to steak?
Compound butter adds richness, depth, and a burst of complementary flavors, enhancing the overall taste and juiciness of steak.
How long can I keep compound butter in the fridge?
You can store wrapped compound butter in the fridge for up to two weeks. Slice off a pat or two anytime to add richness to your meat, baked goods, seafood, vegetables, and more.
Should you melt butter for compound butter?
No. You want to use softened butter when creating these recipes. The butter should be just soft enough to mix in your ingredients with a fork or spoon. The best way to soften butter is to let it sit at room temperature for about an hour.
More Like This
Full Steak Collection
Each steak is aged at least 28 days and hand-carved by master butchers.
"Born to Be Styled" Burger Recipes
Get ready to #BurgDifferent because these fashion burger recipes are destined to become your menu’s new LBD.
The Ultimate Guide to Cooking Steak
This guide will give you the confidence to cook the perfect steak indoors or outdoors every time.
Full Steak Collection
Each steak is aged at least 28 days and hand-carved by master butchers.
"Born to Be Styled" Burger Recipes
Get ready to #BurgDifferent because these fashion burger recipes are destined to become your menu’s new LBD.
The Ultimate Guide to Cooking Steak
This guide will give you the confidence to cook the perfect steak indoors or outdoors every time.
