How to Make Compound Butter for Steak (3 Easy Blends)

I didn’t grow up with compound butter. It wasn’t something we kept in the fridge, and definitely not something I thought I’d end up making from scratch. But once you’ve had it melt slowly over a hot steak, seeping into every edge and corner, it’s hard to go back.

If you’ve never made it, don’t worry. It’s basically butter… with better taste. You can throw it together in five minutes, freeze it, forget about it, then slice off a round when you want to impress someone (even if it’s just yourself on a Thursday night).

What You’re Actually Making

Compound butter sounds fancier than it is. At its core, it’s just softened butter with stuff mixed into it. Garlic. Herbs. Citrus zest. Pepper. That’s it.

No rules, no precision. You mix, you roll, you chill. Done.

Most people use it on steak, but it works on roasted veggies, baked potatoes, even grilled bread. That little pat of butter melting on top? That’s your flavor bomb.

How I Make It (No Measuring Spoons Involved)

Here’s the no-nonsense version:

Take a stick of unsalted butter. Let it sit out until it’s soft, not melting, just mashable.

Then grab:

A clove or two of garlic, minced
Whatever herbs you’ve got (parsley, rosemary, chives, anything fresh is fair game)
A pinch of salt, unless your steak is already salty
Optional: a little lemon zest or cracked pepper

Throw it all in a bowl and mash it together with a fork. You’re looking for a chunky spread. Taste it. Adjust if something’s missing. There’s no science here, just flavor.

When you’re happy with it, drop it onto parchment or plastic wrap, shape it into a rough log, twist the ends, and toss it in the fridge.

When to Use It (Timing Is Everything)

There’s one golden rule: don’t cook with it, finish with it.

Let the steak rest first. Then, while it’s still warm, place a slice of your butter on top. That slow melt? That’s where the magic happens.

Some folks add it to the pan during the last 30 seconds of searing and spoon the melted butter over the steak. That’s another move. Works best if you’re using cast iron and keeping a close eye.

A Few Versions I Keep on Rotation

1. Garlic + Herb (classic):
Rosemary, thyme, parsley. Go heavy on the garlic. It’s the one I always come back to.

2. Blue Cheese + Chive:
Crumble in some strong blue. Great with ribeye, even better with a heavy red wine.

3. Roasted Garlic + Paprika:
Sweet, smoky, kind of addicting. Roast the garlic first. Worth the extra time.

4. Dill + Lemon Zest:
Bright and fresh. Works better on lean cuts or even grilled chicken.

5. Chipotle + Lime:
Spicy. Sharp. Awesome if you’re doing a Tex-Mex rub on the steak.

How Long It Keeps

In the fridge? About a week, maybe longer. Wrapped tight in plastic, it holds up fine.

Freezer? Months. Label it. You’ll forget what flavor is what once they all turn into yellow logs.

Final Word

If this feels too simple, that’s because it is. You don’t need to measure or stress. You don’t need to be precise. Just start with good butter, add what tastes good to you, and trust your instincts.

And once you’ve made it a few times, it’s hard to imagine steak without it.

You Might Also Like:

How to Pan-Sear a Delmonico Steak
Resting Meat: Why It Actually Matters
Side Dishes That Don’t Compete with the Steak

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Alfredo Marquez

Hey, I’m Alfredo Marquez, and I’m a little obsessed with getting steak just right.

You know how some people chase the perfect sourdough loaf or the fluffiest pancakes? For me, it’s all about steak doneness. That perfect moment when the center is blushing pink, the juices are sealed in, and the crust has that beautiful, smoky edge? That’s my happy place.

It started with frustration, honestly. I ruined a lot of good cuts back in the day, undercooked, overcooked, chewy disasters. One night, I served my date a “medium rare” Delmonico that was practically raw in the middle; she still brings it up.

So I dug in. Learned how temperature works. Got a thermometer. Learned to trust my fingers, my eyes, and the timing. I turned my kitchen into a bit of a steak lab, and yeah, I dragged a few friends along as taste testers.

Now, I help people hit that sweet spot, whether you like your steak rare, medium, or (hey, no judgment) well-done. I’ll show you how to cook it with confidence, flavor, and just the right balance of rich and healthy.

On this blog, you’ll find guides on doneness, smart tips on choosing cuts, my favorite spice blends, and ways to keep things flavorful without drowning everything in butter (though sometimes… it’s worth it).

I’m not here to gatekeep steak. I’m here to help you nail it, every time.

Let’s fire it up.

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