Compound Butters for Steak Print Recipe Back to Website

Recipe by Gracie Schatz

A well-seasoned compound butter melted over a hot steak, is a thing of great beauty! This technique is very simple and will store well in your fridge for months. You can get creative with how you season yours, these are a few of my favorites:

  • Black Garlic Butter
  • Chive Butter
  • Porcini or Truffle Butter
  • Caramelized Shallot Butter
  • Mustard Butter
  • Blue Cheese Butter
  • Roasted Jalapeno Butter
Ingredients
  • 1 stick of butter
  • 1/4 cup of whatever!
Instructions
  1. To make any of these butters, bring 1 stick of salted butter to room temperature. Place it in a food processor with ¼ cup of whatever ingredient you’d like to incorporate.
  2. (If using the jalapenos, blister them in a pan ahead of time and finely dice them first. If you are using truffles, you will not need ¼ cup of grated truffle. Usually, a couple of Tbsp will be sufficient in carrying the flavor.)
  3. Process the butter and other ingredient in the food processor until it becomes a homogenous mix.
  4. Use a spatula to transfer the butter onto a piece of plastic wrap and roll it into a log shape, make sure that is secure and completely covered in plastic wrap.
  5. Place in the fridge until you are ready to use. You can also make extra and freeze it! If you are using truffles, you will not need ¼ cup of grated truffle. Usually, a couple of Tbsp will be sufficient in carrying the flavor.
  6. Get creative!