An Herb Compound Butter to Take Your Steak to the Next Level
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Fresh herbs and a little salt make a delicious compound butter. Perfect for steaks, corn on the cob or to spread on fresh warm bread. An incredibly simple way to take your steaks (or fish, or veggies, or pasta) to the next level!
If you’ve never made compound butter, you’re in for a treat.
So simple yet delivers a punch of herb-infused flavor that elevates anything you serve it with.
It’s like visiting a fine steakhouse — at home!
This savory compound butter simply takes a stick of butter, some herbs, a drizzle of olive oil, a dash of salt, and a couple of hours in the refrigerator. It’s incredibly worth it!
There are a couple of ways to make compound butter. I like whipped compound butter, so I most often begin with cold cubed butter and the stand mixer fitted with a whisk attachment. But you can also use a softened stick of butter and simply whip it together using a fork. Either way, it’s delicious.
If you’ve not tried making compound butter, you simply must! You’ll be glad you did.
An Herb Compound Butter to Take Your Steak to the Next Level
Ingredients
- 1 stick unsalted butter
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon fresh parsley, finely minced
- Drizzle of olive oil
- 1–1/2 tablespoons fresh herbs (rosemary, thyme, chives, oregano, etc.)
Instructions
Whipped Compound Butter
Place parsley and herbs into a food processor and drizzle with olive oil. Process until the herbs infuse the oil and become like a paste. Or, finely mince the herbs by hand and in a small bowl, drizzle olive oil and mix thoroughly. Using the whisk attachment on a stand mixer, whip the butter until it becomes soft and light, about 5 minutes. Add the herbs and beat for another 2 minutes or until it is fully incorporated.
Spoon the butter onto parchment paper or plastic wrap. Roll into a tight log and chill for 2 hours before serving.
Fork Method
Place softened butter into a bowl, and with a fork, break it up. Then add the salt, and fresh herbs, and blend well.
Transfer the butter onto a piece of parchment paper or plastic wrap, and form into a tight log. Chill for 2 hours before slicing and serving.
