The BEST Compound Butter For Steak (Herb Butter)
Steaks are great on their own, but this compound butter for steak really takes your meals to the next level! Plus, it takes less than 45 minutes.
Servings: 10
Calories: 183kcal
Cost: £0.42
Ingredients
- 1 head of garlic (£0.40)
- 250 g salted butter, stored at room temp (£1.89)
- 1 tbsp fresh rosemary, removed from stem and finely chopped (£0.55)
- 1 tbsp fresh chives, finely sliced (£0.55)
- 2 tbsp fresh parsley, finely chopped (£0.55)
- Zest of 1 lemon (£0.30)
Cupboard Essentials
- Salt & Pepper
- 1 tbsp olive oil
Instructions
Preheat the oven to 350° F or 180°C FAN.
- Slice the garlic in half widthways to expose the garlic cloves. Place the two halves on a piece of aluminum foil and drizzle with a bit of olive oil. Wrap the garlic in the foil and roast in the preheated oven for about 30-35 minutes, or until the cloves are soft and golden. Let it cool.
- Add the room temp salted butter to a bowl. Squeeze the roasted garlic cloves out of their skins and add them to the butter along with the rosemary, chives, fresh parsley and lemon zest.
- Use a fork or a potato masher to mash all of the components into the butter. Optionally add a crack of black pepper.
- Spread plastic wrap or parchment paper on your work surface, roll the compound butter into a log shape, seal by twisting the ends, and refrigerate for a few hours before use to enhance flavours.
- Once the compound butter is firm, unwrap it and slice off rounds as needed. I like to either brown my steak over a high heat on both sides, and then add the compound butter to baste for the last minute of cook time. Or add on top of the steak to serve.
Notes
- Softened butter is crucial for making compound butter for steak.
- Begin with a small amount of salt and adjust to taste.
- Opt for fresh herbs for a vibrant flavor in the butter.
- Experiment by using the compound butter on various dishes, like vegetable sides.
Nutrition
Calories: 183kcal | Carbohydrates: 0.1g | Protein: 0.3g | Fat: 21g