Garlic Herb Compound Butter
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I am going to let you in on a little secret, every perfectly cooked steak needs to be topped with this amazingly delicious Garlic Herb Compound Butter! It is a proven fact, at least in my house anyway.
It is no secret how much our entire family L-O-V-E-S steak!! And what makes steak even more perfect? Butter!! Especially when said butter is packed full of garlic and fresh herbs!!
How to make Garlic Herb Compound Butter:
Mix all of the ingredients together in a bowl until well combined.
Option 1: Scoop out the butter with a small cookie scoop and place it in the cavities of an ice cube mold.
Place in the freezer to chill for one hour to harden.
Option 2: Scoop out the butter mixture and form into a log shape in the center of parchment paper sheet or plastic wrap.
Fold over one side and smooth it down the side of the butter.
Gently roll the butter log over and over again to form a tube. Twist or fold the ends under to secure.
Place in the refrigerator to chill for an hour or two. Unwrap and slice into discs/rounds and place on hot steaks, fish or vegetables.
See how easy that was?
Recipe Tips & Tricks:
- Make sure your butter is softened but not melted. Just leave it on the counter for an hour or so to soften up.
- I used this Heart-Shaped Silicone Mold, but any shape will work. Make sure it hold 1 Tablespoon.
- This is my 1 Tablespoon sized Cookie Scoop.
- You could also scoop out the butter and place the scoops on a parchment lined baking sheet. Place in the freezer to harden.
- Store unused compound butter in the freezer until ready to use.
- If you freeze your butter first, you can store them in zipper top freezer bags so they take up less space.
In case you are wondering, that gorgeous filet under the butter is from ButcherBox. Grass-fed and amazing taste every time! 😉
More delicious Compound Butter recipes:
- Roasted Garlic Goat Cheese and Chives Compound Butter ^^^shown above^^^
- Gorgonzola Butter
- Asian 5-Spice Compound Butter
- Lemon-Dill Butter in a recipe for Baked Salmon
Enjoy!!
Garlic Herb Compound Butter
Ingredients
- 1/2 cup unsalted butter softened – 1 stick
- 1 large clove garlic pressed or finely minced
- 1 Tablespoon Italian parsley chopped
- 1 Tablespoon fresh basil chopped
- 1 Tablespoon fresh oregano leaves remove from stems
- 1/2 teaspoon sea salt I used Himalayan pink
- 1/2 teaspoon course ground black pepper
Instructions
- Mix all of the ingredients together in a bowl until well combined.
- Option 1: Scoop out the butter with a small cookie scoop and place it in the cavities of an ice cube mold.
- Place in the freezer to chill for one hour to harden.
- Option 2: Scoop out the butter mixture and form into a log shape in the center of parchment paper sheet or plastic wrap.
- Fold over one side and smooth it down the side of the butter.
- Gently roll the butter log over and over again to form a tube. Twist or fold the ends under to secure.
- Place in the refrigerator or freezer to chill for an hour or two. Unwrap and slice into discs/rounds and place on hot steaks, fish or vegetables.
Notes
- Make sure your butter is softened but not melted. Just leave it on the counter for an hour or so to soften up.
- I used this Heart-Shaped Silicone Mold, but any shape will work. Make sure it hold 1 Tablespoon.
- This is my 1 Tablespoon sized Cookie Scoop.
- You could also scoop out the butter and place the scoops on a parchment lined baking sheet. Place in the freezer to harden.
- Store unused compound butter in the freezer until ready to use.
- If you freeze your butter first, you can store them in zipper top freezer bags so they take up less space.
