Steak with Garlic Herb Compound Butter

Name: Steak with Garlic Herb Compound Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless ribeye steaks (about 1 inch thick); Salt and pepper, to taste; 1 tablespoon olive oil; 1/2 cup unsalted butter, softened; 3 cloves garlic, minced; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; 1 teaspoon Worcestershire sauce

Highlighted under: Comfort Food

I absolutely love cooking steak, and one of my favorite ways to elevate it is with garlic herb compound butter. This recipe offers a fantastic way to infuse rich flavors directly into the meat while keeping it tender and juicy. The compound butter melts into the steak, creating a luscious sauce that enhances every bite. I always suggest using fresh herbs and high-quality butter for the best results. With just a few ingredients, this dish brings restaurant quality right to my kitchen table.

Created by

Noemi Turner

Last updated on 2026-01-10T01:52:10.881Z

When I first tried making compound butter, I was surprised by how simple it was and how much it enhanced the steak flavor. Each bite was an explosion of garlic and fresh herbs that complemented the meat perfectly. The trick is to let the butter rest in the fridge until firm, allowing the flavors to meld beautifully before slathering it on the hot steak.

Over time, I've experimented with various herb combinations and discovered that fresh parsley and thyme are my favorites. They provide a vibrant taste that pairs perfectly with the rich flavor of the steak. I recommend serving the steak with a side of roasted vegetables for a complete meal.

        Why You'll Love This Recipe
        Succulent steak enhanced with rich garlic and herb flavors
Versatile compound butter that can be used on other meats or vegetables
Quick and easy to prepare, perfect for weeknight dinners

      

What Makes the Compound Butter Special

The garlic herb compound butter is the star of this dish, bringing an extraordinary depth of flavor that complements the steak beautifully. Each herb has its own role: parsley adds a fresh brightness, while thyme delivers an earthy, aromatic note. When mixed with the rich, creamy texture of butter, these flavors become a luxurious sauce that seeps into every bite of steak. Use high-quality, unsalted butter for better control over the seasoning, allowing the natural flavors to shine without overpowering the dish.

In addition to being a perfect match for steak, this compound butter can be used for a variety of dishes. Think beyond meat; it’s also fantastic spread on grilled vegetables or melted over seafood. By adjusting the herbs or adding spices like crushed red pepper flakes, you can create personalized variations to suit different meals or occasions. This versatility makes the compound butter a staple that you’ll want to have on hand.

The Importance of Resting Your Steak

Resting your steak after cooking is a crucial step that many overlook. It allows the juices to redistribute throughout the meat, resulting in a tender and juicy bite. If you slice into the steak immediately after cooking, all those flavorful juices spill out onto the cutting board instead of being retained. Give it a solid five minutes of resting time, tented with foil to keep it warm, and you’ll notice a marked difference in texture and flavor.

While the steak rests, this is a great time to finish preparing the compound butter. Slicing it into rounds not only makes for an elegant presentation but also allows it to melt perfectly over the hot steak. As it melts, the rich flavors meld into the steak, creating an irresistible finish that elevates your meal. Serving the compound butter just before consuming ensures that each bite is a decadent experience.

Ingredients

Gather the following ingredients for a flavorful steak dish.

For the Steak

2 boneless ribeye steaks (about 1 inch thick)
Salt and pepper, to taste
1 tablespoon olive oil

For the Garlic Herb Compound Butter

1/2 cup unsalted butter, softened
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon Worcestershire sauce

Make sure all ingredients are room temperature for the best results.

Instructions

Follow these steps to prepare your delicious steak.

Make the Compound Butter

In a medium bowl, combine the softened butter, minced garlic, parsley, thyme, and Worcestershire sauce. Mix until well blended. Place the mixture onto a piece of plastic wrap and form it into a log shape. Twist the ends to seal and refrigerate until firm, about 30 minutes.

Prepare the Steak

Season the steaks generously with salt and pepper on both sides. Heat olive oil in a cast-iron skillet over medium-high heat until it’s shimmering but not smoking.

Cook the Steak

Place the seasoned steaks in the skillet without overcrowding. Cook for about 4-5 minutes on one side until a crust forms, then flip and cook for an additional 4-5 minutes for medium-rare, adjusting time for desired doneness.

Rest and Serve

Remove the steak from the skillet and let it rest for 5 minutes. Slice the compound butter into rounds and place them on top of the hot steaks just before serving.

Garnish with extra herbs if desired. Serve immediately for the best flavor.

Pro Tips

Let the steak rest before slicing to allow the juices to redistribute for a juicier bite.

Tips for Achieving Perfect Doneness

To ensure your steak reaches the perfect level of doneness, invest in a meat thermometer. For medium-rare, aim for an internal temperature of around 130°F (54°C). Insert the thermometer into the thickest part of the steak to get an accurate reading. Remember, steak continues to cook while it rests, so remove it from the heat when it’s about 5°F below your target temperature for ideal results.

Visual cues can also guide you: a well-cooked steak should have a deep brown crust on the outside, signaling the Maillard reaction at work. Don't be afraid to check the steak's firmness; a medium-rare steak will give slightly when pressed, while medium will feel firmer. Adjust cooking time based on the thickness of your steaks, and always keep an eye on the skillet to avoid burning.

Make-Ahead and Storage Suggestions

Making the garlic herb compound butter ahead of time is a great way to save effort on busy weeknights. Prepare the butter up to a week in advance, store it wrapped tightly in plastic wrap or in an airtight container, and refrigerate. You can also freeze it for longer storage; simply cut it into rounds and store them in a freezer-safe bag. This way, you can pop a slice on steak or vegetables directly from the freezer, making weeknight meals a breeze.

When reheating leftover steak, be gentle; using a skillet over low heat is advisable to prevent drying it out. Cover it with a lid to retain moisture, and add a bit of beef broth or a splash of water if needed. Enjoy the richness from the compound butter by melting some on top as you reheat the steak for a fresh burst of flavor that elevates your leftovers.

Questions About Recipes

→ Can I use other types of meat for the compound butter?

Absolutely! This compound butter is great on chicken, fish, or even roasted vegetables.

→ How long can I store the compound butter?

You can store the compound butter in the refrigerator for up to a week or freeze it for up to 3 months.

→ What if I don't have fresh herbs?

Dried herbs can be used, but use about a third of the amount since dried herbs are more concentrated.

→ Can I add more garlic to the compound butter?

Yes! Feel free to adjust the garlic to your taste preference.