The Best Herb Butter for Steak
An easy garlic herb compound butter that melts over grilled steak for instant savory flavor. Ready in 10 minutes!
Equipment
- Small mixing bowl
- Fork or small spatula
- Cutting Board
- Chef’s knife
- Plastic wrap or parchment paper
- Fine grater (for lemon zest)
Ingredients
- 1 stick ½ cup / 115g unsalted butter, softened
- 3 –4 cloves garlic finely minced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary finely chopped (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 1 teaspoon olive oil
Instructions
- Soften the unsalted butter to room temperature for 30–45 minutes.
- Finely mince the garlic cloves and chop the fresh parsley, thyme, and rosemary.
- Zest the lemon, avoiding the white pith.
- In a medium bowl, combine softened butter, minced garlic, chopped herbs, salt, pepper, lemon zest, and olive oil. Mix with a fork until creamy and evenly flecked.
- Spoon the butter onto a piece of plastic wrap and roll into a log, twisting the ends to seal.
- Refrigerate for at least 1 hour (or freeze for 20 minutes) until firm.
- Slice a round of herb butter and place it directly on top of a hot, rested steak just before serving.
Notes
- Use fresh herbs for the brightest flavor; reduce dried herbs by half if substituting.
- Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Slice rounds from the frozen log without thawing for easy use.
- Add a pinch of red pepper flakes or grated Parmesan for extra flavor variations.
| Nutrient | Amount |
|---|---|
| Calories | 105 kcal |
| Total Fat | 11g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 98mg |
| Total Carbohydrates | 1g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 0g |