How to make your own flavored steak compound butter
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Have you ever wondered how that special steak compound butter they put on your ribeye or your favorite seafood is made? It’s very easy and a fun way to add flavor and elevate any dish.
As soon as it hits your table, you can smell the luscious aroma, hitting you right in the face and making your mouth water. So, how do you make compound butter, and what is stopping you from making it yourself?
Actually, the same thoughts occurred to me every time I sat down to a steak dinner at a restaurant, but it’s so simple and easy to prepare that anyone can do it. It’s definitely a crowd-impresser but easy enough to make a simple steak a flavor masterpiece!
Now, obviously, the different flavors that you infuse into the butter will pair better with the different foods you will be putting it on.
We’ll start with a simple garlic rosemary-flavored compound steak butter, which will pair perfectly with your favorite sirloin, ribeye, or pork cut.
This recipe includes a couple of valuable culinary techniques that you can use for other recipes.
Look for ways to simplify and modify this recipe at the end of this post.
Making flavored steak compound butter
Not many tools are needed to make your new fancy butter. You will need just these few:
I usually use one pound of butter per flavor, but you can divide the recipe to make smaller amounts. I highly recommend making at least a half a pound at once—one to eat now and one you’ll be happy to have later!
For this recipe, you’ll need garlic powder, fresh minced garlic, onion powder, salt, freshly ground black pepper, shallots, and roughly chopped fresh rosemary.
Steak Compound Butter
Equipment
- Medium-sized mixing bowl
- Clear plastic wrap
- Food processor Can use a grater and/or hand-chop and mix with a spoon
- Medium/small saucepan and a burner
Ingredients
- 1 lb butter salted or unsalted
- 2 tbsp olive oil
- 2 1/2 tsp garlic powder
- 2 1/2 tsp onion powder
- 1/2 tsp cracked black pepper
- 2 shallots chopped
- 6-10 cloves garlic chopped
- 4 tsp fresh rosemary roughly chopped
Instructions
Place the butter at room temperature.
Toast the dry ingredients.
- Place the three dry ingredients (garlic powder, onion powder, and pepper) into a saucepan over medium heat. Keep a careful eye on your spices and stir them frequently. You will begin to smell your spices come alive!
- Once you can see your spices start to change color, that means they are toasting. At this point, reduce the heat to a medium-low and begin to add the herbs with 1 tablespoon of olive oil. You are just looking to take the raw bite out of the garlic and shallot, so all you want to do is sweat them enough to see the garlic start to turn a slight golden color and the shallot become translucent.
- Allow the toasted ingredients to reach room temperature.
Make the butter.
- Cut the butter into smaller pieces just so it's easier to mix and place it into a food processor. Add in the toasted ingredients.
- Scoop out desired portions of the mixture. Since it's about a pound, I recommend splitting it into four portions.
- Take one portion and place it on a piece on clear wrap and form it into a rough small log shape. Wrap the clear plastic wrap around the butter. Grab each end close to the butter and start rolling it across a flat surface until you get a nice, beautiful and even log of butter.
Notes
There you have it! A deliciously flavored butter to slice and put on top of your favorite food.
This process can be used with different ingredients to make other savory or even sweet butters.
Other yummy compound butters to try
- Try a 1/2 cup of maple syrup and a little cinnamon for as sweet treat on pancakes.
- Compound butter made of chopped pecans and brown sugar is an excellent topping for fluffy waffles.
- Chopped blueberries or strawberries and a little honey make luscious butter for warm muffins. Try chopped dates and honey on pumpkin muffins.
- Instead of rosemary, try the recipe with fresh dill or tarragon and lemon zest for fish.
- You’ll love corn on the cob served with butter made with herbs and cayenne.
- Try cumin, cayenne, and chopped jalapenos for warm cornbread. I have hot, spicy honey that works well in compound butter for cornbread that I serve with chili.
The possibilities for combining other herbs, spices, fruits, and vegetables into compound butter are limited only by your imagination.
I hope you enjoy this clever little recipe that is sure to impress your family and friends and elevate any dish to the focal point of the meal. Don’t wait for a special occasion to add a burst of flavor to the butter that you’re using anyway!
Leave a comment and let us know the ingredients in your favorite flavored compound butter.
