If you want to instantly elevate your steak dinner, compound butter is the magic touch that makes it unforgettable. This creamy, herb-packed butter melts gloriously over hot steak, releasing bursts of garlic, lemon, and fresh parsley with every bite. The rich flavor seeps into every crevice, creating a finishing sauce without any extra work.

Whether you’re serving a perfectly grilled ribeye or a seared filet mignon, this compound butter takes the dish from great to gourmet. It’s also a prep-ahead hero—you can keep it chilled or frozen and slice off a round whenever you need a hit of flavor. The result? Steakhouse-style indulgence straight from your kitchen.

What Kind of Butter Should I Use for Compound Butter?

Use unsalted, high-quality European-style butter if possible. It has a higher fat content and creamier texture, perfect for blending with herbs and flavorings. Unsalted gives you better control over the seasoning.

Ingredients for the Compound Butter for Steak

Unsalted Butter: The foundation—smooth, creamy, and ready to carry the flavor.
Fresh Parsley: Adds a vibrant herbal note that brightens the richness of the butter.
Garlic: Freshly minced garlic infuses the butter with savory depth.
Lemon Zest: A touch of citrus cuts through the fat and enhances every other ingredient.
Kosher Salt: Helps all the flavors pop.
Cracked Black Pepper: Adds warmth and gentle spice.
Optional Add-ins: Try thyme, rosemary, or a dash of smoked paprika for variety.

How To Make the Compound Butter for Steak

Step 1: Soften the Butter

Let the unsalted butter sit at room temperature for about 30 minutes until it’s soft but not melted. This makes it easy to mix without separating.

Step 2: Prep the Add-ins

Finely mince the garlic and parsley. Zest the lemon, avoiding the bitter white pith. If you’re using additional herbs like thyme or rosemary, chop them finely.

Step 3: Mix It All Together

In a bowl, combine the softened butter, garlic, parsley, lemon zest, salt, and pepper. Use a fork or spatula to mash and blend until everything is evenly incorporated.

Step 4: Shape the Butter Log

Place the mixed butter onto a piece of plastic wrap or parchment paper. Roll it into a tight log, twist the ends, and refrigerate for at least 1 hour until firm.

Step 5: Slice and Serve

When your steak is hot and ready, slice a round of the compound butter and place it on top. Let it melt naturally for an effortless sauce.

How to Serve and Store Compound Butter for Steak

Slice the compound butter just before serving and place it atop freshly grilled or seared steak—the heat will melt it into a rich sauce. It also works beautifully on vegetables, baked potatoes, and corn on the cob.

Store the butter tightly wrapped in the fridge for up to 1 week, or freeze for up to 3 months. Slice off rounds as needed directly from the frozen log.

Frequently Asked Questions

Can I use salted butter?

Yes, but reduce or omit the added kosher salt to avoid over-seasoning.

Can I make compound butter ahead of time?

Absolutely! Make it days in advance and store in the fridge or freezer.

What herbs go best with steak?

Parsley, thyme, rosemary, and chives complement steak well. Use fresh herbs for the brightest flavor.

How do I freeze compound butter?

Wrap the log tightly in plastic wrap, then foil. Store in an airtight container or freezer bag.

Can I use a food processor?

Yes, just be careful not to overmix. Pulse just until combined.

How much butter should I serve per steak?

One round slice, about 1 tablespoon, per serving is perfect.

Want More Dinner Ideas with a Gourmet Twist?

If you love this flavorful compound butter, here are a few more savory hits to try:

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

Have you tried this butter on steak or even veggies? Let me know in the comments how you used it! Did you add rosemary or maybe smoked paprika? Your tips and tweaks help others too. Ask away if you have questions—let’s make dinner unforgettable, together.

Compound Butter for Steak

Author: Nina Johnson
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: About 1 cup of compound butter (8 servings) 1x
Category: Dinner

Print Recipe

Description

Compound butter for steak is the ultimate way to elevate a simple grilled or seared steak into a luxurious, restaurant-quality meal. Packed with fresh herbs, garlic, lemon zest, and spices, this creamy butter melts into the hot meat, creating a luscious finishing sauce with zero fuss.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened

2 tablespoons fresh parsley, finely chopped

2 cloves garlic, minced

Zest of 1 lemon

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

Optional: 1 teaspoon finely chopped rosemary or thyme, pinch of smoked paprika

Instructions

Soften the Butter: Let butter sit at room temperature for 30 minutes until pliable.
Prepare Ingredients: Finely chop parsley and any other herbs. Mince garlic and zest the lemon.
Mix: In a bowl, combine softened butter with all ingredients. Mash with a fork until evenly mixed.
Shape: Transfer the mixture onto plastic wrap or parchment paper. Roll into a log and twist ends to seal.
Chill: Refrigerate for at least 1 hour until firm. For longer storage, freeze.
Serve: Slice a round and place on hot steak right before serving. Let it melt for rich flavor.