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This hearty steak with compound butter recipe transforms an ordinary meal into a restaurant-quality experience right at your dining table. The aromatic herb butter melts beautifully over the hot steak, creating a luxurious sauce that elevates the natural flavors of the meat.
I first created this recipe when trying to recreate my favorite steakhouse experience at home during the pandemic. What started as necessity has become our family's Friday night tradition, with my husband claiming it rivals any steakhouse in town.
Ingredients
- Salted butter: Provides the rich base for your compound butter and adds silky texture to the finished steak
- Fresh garlic: Adds aromatic pungency that mellows as it warms in the butter
- Italian flat leaf parsley: Brings brightness and a pop of color to balance the richness
- Fresh rosemary: Infuses the butter with piney fragrance that complements beef perfectly
- Paprika: Adds subtle warmth and beautiful color to the compound butter
- Quality steaks: Choose well marbled cuts like ribeye or strip for the best flavor and texture
- Salt and pepper: The classic seasoning duo that enhances the natural flavor of beef
Step-by-Step Instructions
- Prepare The Steaks:
- Remove steaks from refrigerator at least 30 minutes before cooking to allow them to reach room temperature for even cooking. Pat them completely dry with paper towels to ensure proper searing. Season generously with salt and pepper on both sides, pressing the seasonings into the meat.
- Prepare The Compound Butter:
- Soften butter using short bursts in the microwave until just pliable but not melted. The texture should be similar to soft ice cream. Mince garlic extremely finely to ensure it distributes evenly throughout the butter. Chop herbs with a sharp knife until they're fine but not mushy. Combine all ingredients in a bowl and mix thoroughly until everything is evenly incorporated.
- Form The Butter Log:
- Transfer the seasoned butter mixture onto parchment paper or plastic wrap. Shape into a log about 1 inch in diameter by rolling it in the paper. Twist the ends tightly to secure the shape. Refrigerate for at least one hour until firm enough to slice cleanly.
- Cook The Steak Stovetop Method:
- Heat a heavy cast iron skillet over high heat until smoking hot. The preheating is crucial for developing a proper crust. Place seasoned steaks in the hot pan without crowding them. Cook undisturbed for 3 to 4 minutes until a dark crust forms. Flip once and cook for an additional 3 to 4 minutes for medium rare, adjusting time for preferred doneness.
- Cook The Steak Grill Method:
- Preheat grill to high heat around 500°F with grates clean and lightly oiled. Sear steaks over direct high heat for 2 to 3 minutes per side with the lid open. Move to indirect heat and close the lid to finish cooking to desired temperature. This creates the perfect balance of sear and even cooking.
- Rest And Serve:
- Place cooked steaks on a warm platter and immediately top with slices of the compound butter. Cover loosely with foil and let rest for a full 5 minutes. This allows juices to redistribute throughout the meat while the butter melts into a luxurious sauce.
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This recipe changed completely when I discovered the importance of getting my pan scorching hot before adding the steak. My father taught me this technique years ago during a summer cookout, explaining that the sizzle when the meat hits the pan is the sound of success. Now I listen for that satisfying sound every time as my signal that magic is happening.
Perfect Steak Temperatures
Medium rare is widely considered the sweet spot for steak at 130 to 135°F after resting. The meat will be warm with a vibrant red center and maximum juiciness. For medium, aim for 135 to 145°F which delivers a warm pink center with slightly less juiciness but more caramelized flavors. Well done is 160°F and above, with little to no pink remaining. Always use a digital thermometer inserted into the thickest part for accuracy.
Make Ahead Options
The beauty of compound butter is that it can be prepared days or even months in advance. The herbed butter will keep beautifully in the refrigerator for up to one week when tightly wrapped. For longer storage, slice the firmed butter log into medallions and freeze them in a single layer before transferring to a freezer bag. This allows you to grab just what you need for each cooking session without thawing the entire log.
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Customizing Your Compound Butter
The basic formula provided can be endlessly adapted to create new flavor profiles. For a Mediterranean twist, try adding lemon zest and oregano in place of rosemary. Blue cheese crumbles and a touch of balsamic make an indulgent steak topper for special occasions. Chipotle powder and lime zest create a Southwestern variation perfect for summer grilling. Whatever your preference, maintain the same butter to flavoring ratio for balanced results.
Serving Suggestions
Transform this centerpiece protein into a complete meal by pairing it with roasted garlic mashed potatoes which provide the perfect canvas for capturing excess butter sauce. A simple arugula salad dressed with lemon and parmesan offers a peppery counterpoint to the rich meat. For a steakhouse experience at home, add a side of sautéed mushrooms cooked with a splash of red wine and fresh thyme.
Frequently Asked Questions
- → What's the best way to check if my steak is done?
The most reliable method is using a digital meat thermometer. For rare, aim for 120-125°F, medium-rare 130-135°F, medium 140-145°F, medium-well 150-155°F, and well-done 160°F+. Remember that the temperature will rise 5-10 degrees while resting.
- → Can I make the compound butter ahead of time?
Yes! The herb compound butter can be refrigerated for up to five days if properly wrapped and stored in a sealed container. You can also freeze it for up to three months wrapped in parchment paper and placed in a freezer bag.
- → What cuts of steak work best with this preparation?
Ribeye and strip steaks (1 to 1½ inches thick) are ideal for this preparation as they have excellent marbling and flavor that pairs beautifully with the herb butter. However, the compound butter would complement any steak cut including filet mignon or sirloin.
- → How can I reduce smoke when cooking steaks indoors?
To reduce smoke when cooking steaks on the stovetop, lower the heat from high to medium-high. Ensure your kitchen is well-ventilated by opening windows and using exhaust fans. Pat the steaks completely dry before cooking, as excess moisture creates more steam and smoke.
- → Can I substitute dried herbs for fresh in the compound butter?
Yes, you can substitute dried herbs, but use about half the amount called for with fresh herbs. For example, use ½ teaspoon dried rosemary instead of 1 teaspoon fresh. The flavor profile will be slightly different but still delicious.