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I’ve got four different and unique compound butters for steak that you’re going to love. I’ve been testing these steak butters for months, and I’m telling you, they are PACKED with flavor, are absolutely gorgeous, and will effortlessly elevate any cut of steak.
I’ve been working with the Iowa Beef Council for more than 5 years now to develop delicious, elevated and approachable beef recipes. And these steak butters have been in the works for quite some time.
Over the past year I’ve tested TONS of different steak butters. And these four compound butters are the best of the bunch. They’re unique, balanced and immediately elevate any steak to restaurant-worthy.
Compound Butters for Steak
A compound butter is butter creamed with a variety of other ingredients including everything from herbs and spices to citrus zest, cheese and wine.
I’ve developed 4 different compound butters for you to try, all feature different flavor profiles. Broadly speaking, they’re focused on cuisines—Korean, Mexican, Italian and French, but more specifically they are:
- Gochujang and Sesame
- Cumin and Lime
- Pink Cacio e Pepe
- Herb and Shallot
What Kind of Butter to Use
Obviously the most important ingredient! Use a high-quality, high-butter-fat butter. Standard butters sold in US grocery stores most often contain 80% butterfat.
Look for butter that has between 82 and 90% butterfat for the best flavor.
Generally, this is thought of as European butters, but there are great high-butter-fat butters made here in the US as well. Below are butters I recommend using:
- Kerrygold (Irish)
- Le Beurre Bordier (French)
- Plugra (US)
- Organic Valley (US)
- Vital Farms (US)
- Vermont Creamery (US)
Salted vs Unsalted
Most of the time, I’m going to say you should opt for unsalted butter because it gives you control over the seasoning of a dish or baked good. But in this case, either works.
Each compound butter formulation I share has a measured amount of salt added. If you’re using unsalted, you may need to add a bit more to taste.
How to Make this Steak Butter Recipe
- Start by setting out the butter and letting it soften. I set mine out for a few hours. If you forget this step, instead of mixing the butters by hand, blend them together in a food processor.
- In a medium bowl, add the butter and seasonings and mix with a firm rubber spatula until cohesive.
- Pile the mixture in the center of a piece of plastic wrap. Use a spatula or spoon to shape it into a rough log, then fold the plastic wrap over the butter. Gently roll it back and forth to smooth and even out the shape. Twist the ends like a candy wrapper to seal, then refrigerate (or freeze) until firm.
- Once chilled, the log can be sliced into neat rounds for serving.
How to Use Steak Butter
Wait to place slices of compound butter on your steaks until after they come off of the grill or pan. As the steaks rest, the butter will melt into the meat and flavor it without interfering with the cooking process.
Pair the Butters With Specific Cuts of Steak:
- Gochujang and Sesame — Skirt Steak
- Steak Frites — Ribeye Steak or Filet Mignon
- Cumin and Lime — Denver Steak or Tri-Tip
- Pink Cacio e Pepe — Top Sirloin
Other Ways to Use Compound Butter
- Grilled chicken
- Grilled fish and seafood
- On crusty bread
- Baked potatoes
- Roasted or grilled veggies
- Corn on the cob
Storing Steak Butter
Compound butter for steak is a great make-ahead/meal prep component. Once formed into a log, compound butter can be stored in the refrigerator for up to 2 weeks, tightly wrapped in plastic wrap or parchment paper.
For longer storage, freeze the wrapped log in an airtight container or zipper-lock bag for up to 3 months.
Simply slice off what you need and return the rest to the fridge or freezer. Alternatively, you could pre-slice and store butter rounds between pieces of parchment for easy separation.
Steak Butter Recipe (4 Versions)
Description
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Ingredients
Gochujang and Sesame
- 8 tablespoons unsalted butter (113g), preferably a high butter-fat butter*, room temperature
- 4 teaspoons gochujang
- 2 scallions, minced
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey
- ¾ teaspoon Morton kosher salt or 1 teaspoon Diamond Crystal kosher salt
Cumin and Lime
- 2 teaspoons cumin seeds
- 8 tablespoons unsalted butter (113g), preferably a high butter-fat butter*, room temperature
- 2 teaspoons grated lime zest
- ¾ teaspoon Morton kosher salt or 1 teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
Steak Frites
- 8 tablespoons unsalted butter (113g), preferably a high butter-fat butter*, room temperature
- 2 tablespoons chopped shallot
- 2 teaspoons cracked peppercorn
- 2 teaspoons Dijon mustard
- 2 teaspoons sherry wine
- 1 teaspoon fresh thyme, chopped
- ¾ teaspoon Morton kosher salt or 1 teaspoon Diamond Crystal kosher salt
Pink Cacio e Pepe
- 2 ounces Parmesan
- 4 teaspoons pink peppercorns, divided
- 8 tablespoons unsalted butter (113g), preferably a high butter-fat butter*, room temperature
- 1 teaspoon grated lemon zest
- ¼ teaspoon Morton kosher salt or ½ teaspoon Diamond Crystal kosher salt
Instructions
Gochujang and Sesame
- Add butter, gochujang, scallions, sesame oil, honey and salt to a medium mixing bowl. Using a firm rubber spatula, mix until cohesive.
Cumin and Lime
- Add cumin seeds to a medium skillet, place over medium heat and toast until fragrant, about 4 minutes. Remove from heat and transfer seeds to a mortar and pestle*. Lightly grind cumin seeds until roughly crushed. Add crushed cumin to a medium bowl with butter, lime zest, salt, garlic powder and onion powder. Using a firm rubber spatula, mix until cohesive.
Steak Frites
- Add butter, shallot, peppercorns, Dijon, sherry, thyme and salt to a medium mixing bowl. Using a firm rubber spatula, mix until cohesive.
Pink Cacio e Pepe
- In a mini food processor or spice grinder, add 4 teaspoons pink peppercorn and pulse until roughly crushed. Measure out 2 teaspoons and add to a medium bowl. Continue processing remaining peppercorns until finely ground; add to bowl with crushed peppercorns.
- Add parmesan to processor or grinder and pulse until finely ground; add to bowl with peppercorns. Add butter, lemon zest and salt and, using a firm rubber spatula, mix until cohesive.
Forming and Chilling
- Pile butter mixture in center of a piece of plastic wrap. Use spatula to shape it into a rough log, then fold plastic wrap over butter. Gently roll log back and forth to smooth and even out shape. Twist ends of plastic like a candy wrapper to seal, then refrigerate until firm, about 30 minutes.
