Steak Butter Recipe
This easy Steak Butter Recipe is the best way to make your steak dinner memorable. Infused with garlic, fresh herbs, citrus, and a splash of Worcestershire sauce, I always keep a batch in my fridge when I want to elevate my seared steaks.
Ingredients
- 2 sticks of unsalted butter, at room temperature
- 3 finely minced garlic cloves
- 3 tablespoons finely minced flat leaf Italian parsley
- 3 tablespoons finely minced chives
- 1 tablespoon finely minced fresh thyme
- 1 ½ tablespoons Worcestershire sauce
- Juice of 1/2 lemon, about 1 ½ to 2 tablespoons
- coarse salt and freshly cracked pepper
Instructions
- In a stand mixer with the paddle attachment, whip the butter on high speed until it becomes light and fluffy, which takes about 5 to 7 minutes.
- Remove the bowl from the mixer and fold in the garlic cloves, parsley, chives, thyme, Worcestershire, lemon juice, salt, and pepper. Adjust any seasonings as you see fit.
- Transfer to a container and store in the fridge or freezer. Another options is to place the butter on a piece of parchment paper then rolled to form a cylinder. I like to do this so that I can take slices from it and use them in recipes.
Notes
I highly recommend for making my steak butter is to whip it on high speed for at least 5 to 7 minutes. If you stop too soon, it won’t get that smooth, spreadable texture. Giving it a few extra minutes makes it light, fluffy, and perfect every time.
Use soft butter: I always make sure the butter is at room temperature before starting. It makes whipping so much easier and smoother.
No stand mixer? No problem: If I don’t have my stand mixer out, I just use a hand-held electric mixer. It works just as well.
Switch up the herbs: I sometimes swap in rosemary, basil, or sage depending on what I have. Fresh or dried both work great.
Add some heat: When I want a little spice, I toss in a pinch of chili powder or red pepper flakes. It gives the butter a subtle warmth.
Add tang: For a little extra zip, I mix in a small dollop of Dijon or yellow mustard.
Make-Ahead: This recipe should be made at least one day before serving to give the flavors time to develop.
How to Store: The butter can be kept in an airtight container in the refrigerator for up to one week. It also freezes well for up to three months. Roll it into a log shape using parchment paper or add small portions to ice cube trays, then transfer the frozen butter cubes to a freezer-safe container.
Nutrition
Calories: 1147kcalCarbohydrates: 14gProtein: 3gFat: 123gSaturated Fat: 78gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gTrans Fat: 5gCholesterol: 325mgSodium: 471mgPotassium: 537mgFiber: 2gSugar: 4gVitamin A: 6120IUVitamin C: 51mgCalcium: 165mgIron: 5mg