Steak with Garlic Herb Compound Butter

Name: Steak with Garlic Herb Compound Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 ribeye steaks (about 1 inch thick); Salt and pepper to taste; 1 tablespoon olive oil; 1/2 cup unsalted butter, softened; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; 1 tablespoon lemon juice; Salt and pepper to taste

Highlighted under: Comfort Food

I absolutely love cooking steak, and this Steak with Garlic Herb Compound Butter has become one of my go-to recipes. The combination of the seared meat with the rich, herby butter takes this dish to a whole new level. I always use high-quality ingredients, and it really makes all the difference in flavor. Whether it’s a special occasion or a cozy dinner at home, this recipe consistently impresses anyone who tries it. Plus, it’s surprisingly easy to whip up, making it accessible for both seasoned chefs and novices alike.

Created by

Riley Dawson

Last updated on 2026-01-07T13:10:11.138Z

When I first made this steak with garlic herb compound butter, I was amazed at how simple yet delicious it was. I experimented with different herbs and found that parsley and thyme create a perfect balance of freshness and richness when melted over the steak. This method of making compound butter allows for great flexibility, so feel free to explore different herb combinations!

One valuable tip I learned is to let the steak rest after cooking; it ensures the juices redistribute, resulting in a more flavorful and juicy meal. There’s truly nothing quite like cutting into a perfectly cooked steak topped with melting herb butter!

        Why You Will Love This Recipe
        Juicy, perfectly cooked steak with a flavorful herb topping
Easy to prepare and customizable with different herbs
Impressive enough for dinner parties but simple for a weeknight treat

      

Choosing the Perfect Steak

Selecting the right cut of steak is crucial for this recipe. Ribeye steaks are ideal due to their marbling, which contributes to a juicy and flavorful result. Look for steaks that are bright red with adequate fat distribution. If ribeye isn't available, sirloin or filet mignon can be substituted. Just keep in mind that cooking times may vary based on thickness and fat content. Always ask your butcher for guidance if you're unsure.

Before cooking, it's essential to ensure the steak is at room temperature. This helps in achieving even cooking. Remove the steaks from the refrigerator at least 30-45 minutes before searing. A pre-heated skillet is vital; for the best crust, aim for a temperature of roughly 400°F to 450°F. A splash of olive oil will create a non-stick surface and help reach that ideal golden-brown exterior.

Making the Compound Butter

Compound butter not only enhances the flavor of the steak but also provides a beautiful finish. To achieve a rich, creamy texture, ensure your unsalted butter is softened but not melting—soft enough to easily mix but firm enough to hold its shape. When incorporating herbs and garlic, feel free to adjust according to your taste. For an added kick, consider adding a pinch of red pepper flakes or substituting in fresh chives or rosemary for a different flavor profile.

After mixing the ingredients, wrap the butter tightly in plastic wrap, shaping it into a log or a rectangular block. Refrigerate until firm. This step not only allows the flavors to meld but also makes it easy to slice when ready to use. Additionally, the log can be stored in the freezer for longer preservation, making it a convenient option for future meals—just slice off what you need when you're ready to enjoy.

Serving Suggestions and Tips

Pairing this steak with sides can elevate your dining experience. A simple arugula salad with lemon vinaigrette complements the richness of the steak. Alternatively, roasted vegetables or garlic mashed potatoes make for hearty accompaniments. Don't shy away from a glass of red wine; its tannins can beautifully balance the dish's richness and complexity.

Don’t forget the resting period after cooking. This critical step allows the juices to redistribute throughout the steak, ensuring each bite remains tender and juicy. If you're preparing multiple steaks, keep them in a low oven (around 200°F) to keep them warm while they rest. Just cover them loosely with foil to prevent drying out, maintaining that perfect juicy texture when served.

Ingredients

Gather these ingredients to create your delicious steak:

Steak

2 ribeye steaks (about 1 inch thick)
Salt and pepper to taste
1 tablespoon olive oil

Garlic Herb Compound Butter

1/2 cup unsalted butter, softened
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Follow these steps to make your steak and herb butter perfectly:

Prepare the Compound Butter

In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, chopped thyme, lemon juice, and a pinch of salt and pepper. Mix until well combined, then transfer to plastic wrap, shape into a log, and refrigerate until firm.

Season and Cook the Steak

Pat the steak dry with paper towels and season generously with salt and pepper on both sides. Heat the olive oil in a skillet over medium-high heat. Once hot, carefully add the steaks and cook for 4-5 minutes on each side, or until your desired doneness is achieved.

Rest and Serve

Remove the steaks from the skillet and let them rest on a cutting board for about 5 minutes. Slice the compound butter into rounds and top each steak with a piece before serving.

Pro Tips

For an added touch, try adding a splash of red wine to the skillet after cooking the steak to deglaze and create a simple pan sauce to drizzle over the meat.

Storing and Reheating

If you have leftovers from this delicious steak, store them properly to maintain flavor and texture. Wrap the steak tightly in foil or store it in an airtight container in the refrigerator. Steak can be safely stored for 3 to 4 days. To reheat, avoid the microwave as it can further cook the meat; instead, warm it gently in a skillet over low heat for a few minutes until heated through while keeping the center moist.

For the compound butter, it can last up to a month in the freezer if stored correctly. Just slice off what you need and return the rest to the freezer—it’s perfect for last-minute steak nights or even for topping grilled vegetables or fish.

Variations on the Recipe

This steak recipe is versatile, and you can easily customize the compound butter to suit your preferences. Consider adding blue cheese or horseradish for a bold twist. If you’re not a fan of garlic, substitute it with shallots for a milder flavor. Additionally, you could use different herbs, such as dill or cilantro, to create a butter that complements a wide range of cuisines.

For a more intense flavor, try finishing the steak with a drizzle of balsamic reduction or a sprinkle of smoked sea salt right before serving. Experimenting with different flavor combinations in the butter and toppings can keep this dish exciting every time you make it.

Questions About Recipes

→ Can I use a different cut of steak?

Yes, you can use filet mignon, sirloin, or any cut you prefer. Just adjust the cooking time based on the cut's thickness.

→ How can I store leftover compound butter?

Wrap it tightly in plastic wrap or store it in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.

→ What side dishes pair well with this steak?

Roasted vegetables, mashed potatoes, or a fresh green salad make excellent accompaniments to this dish.

→ Can I make the compound butter ahead of time?

Absolutely! You can prepare the compound butter a day in advance to save time on the day you plan to cook the steak.