Compound butter for steak brings your favorite cut of beef to the next level. As it melts it gives your steak a huge flavor boost. Using roasted garlic, scallions, and Worcestershire sauce, this roasted garlic butter is the perfect complement to steak.
In my opinion, the best way to serve steak is to season it simply with salt and pepper, grill, then top it with a slice of butter.
To bring your steak to the next level, flavor the butter used on that steak with this easy recipe for compound butter for steak. Compound butter might sound fancy, but it’s really just a term for adding things to regular old butter to add extra flavor. It takes no time at all to mix together and the result is just amazing. You’ve gotta give it a try!
This recipe uses roasted garlic on the grill which is amazing and easy to do if you’re grilling your steak. There are instructions for roasting garlic in your oven in that same link, or you can skip the roasting all together and simply use fresh garlic.
But roasted is the way to go!
If you’re roasting the garlic, take the butter out and set it on the counter at the same time. This allows it to come to room temperature. You’re going to be mixing the butter so it needs to be soft to do so.
Once the garlic is roasted and the butter is softened, you’re ready to get started.
Add all of the ingredients into a bowl. You can choose how garlicky you’d like your butter. If you love garlic add the 4 cloves, if you like a lighter garlic flavor add two.
Use a spoon or fork or even a food processor to mix it together well. It will take a bit of mixing to get the Worcestershire sauce to blend in.
Once you have all the ingredients incorporated, place the roasted compound butter onto a piece of wax paper or parchment paper.
Gently roll it up forming the butter into a log shape shown below.
I like this shape as you can slice pieces off of it for your steak, but you can just leave it in the bowl as well and scoop the butter out that way too.
Place into the freezer for quick hardening or the fridge if you’ve got time.
If your steak is ready and you don’t want to wait for the butter to harden, no worries! It’s going to melt on the hot steak anyway so feel free to use it right away. It’s more of a presentation thing to reshape the butter.
Check out the close up of this roasted garlic butter. It’s pretty amazing how the flavors meld together. And served on a hot steak? So good.
Compound Butter for Steak is not only for Steak
Try it on the following as well for a delicious flavor boost that looks fancy, but is super simple.
- Pork chops
- Steamed veggies
- Corn on the cob
Looking for more flavors for a compound butter for steak?
- Parsley and lemon
- Sriracha and lemon
- basil and cracked pepper
- adobo seasoning and lime
How Long Does Compound Butter Last in the Fridge?
Store your homemade butter in the fridge for up to 5 days in wax paper, a ziplock bag, or a container with lid.
How Long Can I freeze Compound Butter?
If you’d like to store your butter longer-term, freeze it. It keeps for about 6 months once frozen.
You might enjoy compound butter on the following recipes as well:
- Garlic Mashed Potatoes
- Instant Pot Steamed Broccoli
- Air Fryer Chicken Thighs
- Whole Beef Tenderloin
- Seared Baked Pork Chops
- Grilled Chicken Breasts
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Compound Butter For Steak
- 1/4 cup butter room temperature
- 1 tablespoon finely chopped chives
- 1 tablespoon Worcestershire sauce
- 2-4 cloves roasted garlic
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- wax paper
- In a medium-sized bowl, add softened butter, chives, Worcestershire sauce, garlic, salt, and pepper.
- Using a fork or blender, blend until well mixed.
- Place butter mixture onto wax paper. Gently roll the wax paper around the butter, forming into a log shape. Place into the freezer for 30 minutes or refrigerator until the butter hardens.
- Use on your favorite steak or spread on rolls.
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