Garlic Herb Butter for Steak

Steak Butter is a must-make topping for your next steak! Imagine this - A juicy steak cooked to perfection with a pat of slowly melting parmesan herb garlic butter drizzling down the side. Oh my. YES, please!

Why It's a Must-Make

"What I love about this butter for steaks is how simple it is to make yet it adds a punch of flavor to a steak. It's seriously good and will take your steak to a whole new level. Also, try it on popcorn, bread, baked potato, pasta too! I promise your family will LOVE this." -Kori

Tons of Flavor

Whether you serve it on filet mignon, t-bones, ribeyes, or what have you - this compound butter adds amazing flavor and moisture to the outside of your steak.

Easy

You'll love this easy steak butter. Make in only a few minutes, with eight ingredients. You'll wonder why you haven't made this before (especially when you read my "How to Serve" section below) - it's good on many many things.

Low Carb and Keto-Friendly

This is a perfect low-carb and keto recipe as it adds the necessary healthy fat to offset the protein from the steak. When you are following an eating plan you want to eat something flavorful and satisfying - this steak butter is IT.

What is Steak Butter Made of?

Here are the ingredients you'll need to make steak butter. For exact amounts, see recipe card! 🙂

• Salted Butter
• Parmesan Cheese
• Fresh Chives - you can also use dried
• Fresh Parsley - dried is fine too
• Fresh Thyme - dried will work.
• Garlic
• Kosher Salt or Sea Salt
• Freshly Ground Black Pepper

What butter is best for cooking steak?

Keeping in mind that butter has a very low smoke point, so it is best to melt the butter and baste the steak instead of searing it in butter. The best butter for basting is clarified or ghee because they have less milk solids and therefore, have a higher smoke point than non clarified butter.

Variations and Substitutions

• Use different cheeses. Use finely grated or crumbled blue cheese, goat cheese, cheddar, any favorite cheese.
• You can use dried or fresh herbs. My rule of thumb is that 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs.
• Experiment with different herb combinations.
• Try adding Worcestershire sauce for a more robust flavor. Start with only ½ to 1 teaspoon. A little goes a long way.
• Lemon zest and lemon juice would give it a zing. Or even lime.

How to Make Steak Butter

For a printable recipe with full ingredients, see the recipe card below.

Okay, let's get to making this delicious flavored butter:

Mix All Ingredients

In a small bowl, add the butter, parmesan, chives, parsley, thyme, garlic, salt, and pepper. Mix until well combined.

Roll In Plastic Wrap

Lay the butter on plastic wrap and shape it into a log that is approximately 1¼" in diameter with flat ends.

Wrap tightly in the plastic wrap, then refrigerate until it is hard (usually about 1 to 2 hours).

Slice

Divide and cut the butter into 10 parts.

How to Use It

Place a pat of steak butter on top of the resting steaks. Loosely cover in foil and finish resting the steaks as desired.

For the perfect steak or roast, check out our posts on How to Grill a Ribeye Steak (easy steak recipe!) or How To Cook A Prime Rib Roast.

This unique butter recipe ain't just for steaks! There are a lot of delicious ways to serve this garlic butter recipe:

• Let it slowly melt over a resting steak, or serve it as an already melted butter and dip the steak bites into it.
• Melt it over pasta or rice.
• Melt it over a burger.
• Slather it over corn on the cob or other favorite vegetable.
• Melt it and drizzle it on popcorn. THIS IS REALLY GOOD!!
• Serve on a baked potato, cornbread, a roll, or fresh bread.
• Brush on french bread and toast to make the most yummy garlic bread.

Storage Recommendations

• Leftovers. Steak butter can be stored in the fridge for up to 1 week but can be frozen for up to 6 months in the freezer. Slice the butter into pats before freezing so you can easily portion out what you need.
• Freezing. You can easily freeze this. I frequently make a double batch so that I can freeze some for later. Wrap tightly in plastic wrap, then place in a freezer bag. Freeze for up to 12 months.