You’ve invited some friends over for dinner and want to impress them with an easy yet elegant meal. Look no further than a perfectly grilled steak topped with a flavored compound butter. This simple recipe is guaranteed to wow your guests and convince them you’re a culinary master. All you need is a few basic ingredients and a little time. The key is starting with a high-quality cut of meat, like ribeye or New York strip, and bringing it to room temperature before cooking. While the steak rests, make the compound butter by blending fresh herbs, citrus zest, and spices into softened butter. Spread the flavorful butter generously over the steak, then slice and serve. Your guests will be raving about this restaurant-quality dish and asking for the recipe. With minimal effort, you’ve prepared a memorable meal that proves home cooking can be just as special as dining out.
What Is Compound Butter?
Compound butter is a delicious way to add extra flavor to your steak. Basically, it’s butter that has been infused with herbs and spices.
Making Your Own
Here’s how you can easily make compound butter at home:
- Let 1 cup of unsalted butter soften at room temperature. This usually takes about 30 minutes.
- Add in 1/4 cup of your favorite fresh or dried herbs like rosemary, thyme, oregano or chives. You can also add garlic, shallots, lemon or lime zest for extra flavor. Mix in about 1 tablespoon at a time, tasting as you go, until you reach your desired flavor.
- Use a fork to mash everything together thoroughly. You want the additions evenly distributed in the butter.
- Scoop the butter onto a sheet of parchment or wax paper and roll it into a log shape. Twist the ends to seal.
- Chill the butter in the fridge for at least 2 hours before slicing and serving. This allows the flavors to blend and helps the butter maintain its shape better.
- Slice the butter into rounds and place a slice on top of your steak during the last few minutes of cooking or melt a few slices over the top of the steak once plated. The butter will melt into a flavorful sauce.
- Any leftover compound butter can be wrapped tightly in plastic wrap or wax paper and stored in the refrigerator for up to 1 month or in the freezer for up to 6 months.
Using compound butter is an easy way to make your steak dinner extra special. Your guests will surely be impressed with such a simple yet decadent addition!
How to Make Compound Butter 3 Different Ways
To impress your guests, you’ll want to serve an incredible steak topped with a homemade compound butter. Compound butter is easy to make and enhances the flavor of meat, seafood, or vegetables. Here are three delicious ways to make your own:
Herb Garlic Butter
Mix 1 cup softened butter, 2 minced garlic cloves, 2 tbsp chopped fresh rosemary, thyme, and parsley. Add salt and pepper to taste. Roll into a log using plastic wrap and chill until firm. Slice and place a pat on top of grilled steak or fish.
Blue Cheese Butter
In a bowl, combine 1 cup softened butter, 1/2 cup crumbled blue cheese, 2 tbsp minced chives, and the zest of 1 lemon. Use a fork to mash everything together until well combined. Roll into a log, chill, and slice. Top a ribeye or filet mignon. The tangy, pungent blue cheese pairs perfectly with beef.
Chili Lime Butter
For a kick of heat and brightness, mix 1 cup softened butter, 2 minced chipotle peppers in adobo sauce, the zest of 2 limes, and 2 tbsp chopped cilantro. Add salt to taste. Roll, chill, and slice. Place a slice on grilled shrimp, scallops or chicken. The spicy-tangy-herby flavors will make your mouth water.
With a simple yet impressive topping of flavored butter, your steak dinner will be a hit. Your guests will surely ask for seconds and the recipe! A delicious cut of meat and a flavorful compound butter – what could be better?
Choosing the Best Cut of Steak for Compound Butter
When choosing a steak for compound butter, consider the cut, thickness, and marbling. These factors determine the texture and flavor, which should complement your homemade garlic herb butter.
Cut
For compound butter, choose a high-quality cut of beef like ribeye, New York strip, or filet mignon. Ribeye has the most flavorful marbling, resulting in a very tender and juicy steak. New York strip is also nicely marbled with good beefy flavor. Filet mignon is the tenderest cut and has a mild flavor that pairs well with most compound butters.
Avoid cuts like flank, skirt, or chuck steak which can be quite chewy. They may overpower the subtle flavors of your compound butter.
Thickness
For the best results, choose a steak that is at least 1 to 1 1⁄2 inches thick. A thinner steak will likely overcook before the interior reaches the proper temperature. The longer cooking time allows the flavors of the compound butter to fully infuse into the meat.
Marbling
Marbling refers to the small flecks of fat distributed throughout the muscle. More marbling means more flavor and tenderness. Look for steaks with the most marbling you can find within your budget. The fat will render during cooking, basting the steak in its own juices and absorbing the garlic and herb flavors of your compound butter.
When cooking, be sure to bring the steak to room temperature before searing. Sear the steak in a hot pan with oil to lock in the juices. Then, top your steak with a generous portion of the flavored butter. Baste the steak in the melted butter as it cooks. The butter will soak into the steak, blending its flavor with the natural juices. Your dinner guests will surely be impressed with such a delectable dish!
Pan-Searing the Perfect Steak
To impress your dinner guests, the perfect pan-seared steak is a must. When cooking steak, the key is using a flavorful compound butter and achieving a nice sear for lots of flavor.
Pan-Searing the Perfect Steak
To get started, pat your steak dry with paper towels. Generously season both sides with salt and freshly cracked black pepper. For extra flavor, you can also sprinkle on some garlic powder, onion powder, or your favorite dried or fresh herbs like rosemary.
Add a tablespoon or two of a high-heat oil with a high smoke point like canola or peanut oil to a heavy skillet (cast iron works great) and place over medium-high heat. For a 1-inch thick steak, about 5 to 7 minutes per side for medium-rare. Thicker cuts will take longer.
When the oil starts to shimmer, carefully add the steak. For the best sear, don’t move the steak for 3 to 5 minutes. Then, flip and sear the other side, until the steak reaches your desired doneness.
To check, make a small cut in the thickest part of the steak. For medium-rare, the internal temperature should be around 135 F.
When the steak is done, remove it from the skillet and let it rest for 5 to 10 minutes before serving. This allows the juices to redistribute and ensures a tender steak.
While the steak is resting, make a flavorful pan sauce from the browned bits left in the skillet. Add a splash of wine or broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until slightly reduced, then swirl in a tablespoon of butter. Pour the sauce over the top of the steak.
Top your steak with the compound butter you made earlier – it will melt over the hot steak and add a rich buttery flavor. Your dinner guests will surely be impressed with your culinary skills! A perfect pan-seared steak paired with a flavorful compound butter is a meal to remember.
Serving Steak With Compound Butter Like a Pro
Now comes the fun part—serving your steak masterpiece. To really impress your guests, top each steak with a generous spoonful of your homemade compound butter before bringing it to the table. The butter will slowly melt into the meat, adding a burst of flavor with each bite.
Presentation
Presentation is key. Place each steak on a warmed plate and top with a thick slice of the compound butter. Garnish the plate with fresh herbs like rosemary, thyme, or parsley. Lemon wedges also make a bright, tangy accompaniment.
For extra decadence, you can’t go wrong with sides like twice-baked potatoes, creamed spinach, or roasted asparagus with garlic and olive oil. A simple salad is also a good option for balance.
Carving and Serving
Bring the platter of steaks to the table and carve or slice each steak in front of your guests. Use a sharp knife and carve against the grain into 1/2-inch thick slices. Fan the slices out attractively on each plate, topping with another spoonful of the melted butter.
Invite your guests to enjoy the meal immediately while the steak is hot. The aroma of the herb-infused butter is irresistible. Savor each flavorful, butter-soaked bite and wait for the compliments to roll in.
A medium-rare steak topped with decadent compound butter is a meal fit for royalty. Your dinner guests will surely appreciate all the care and attention that went into crafting such a memorable feast. And the best part? Now you’ve got a go-to special occasion dish that’s sure to impress for years to come.
Conclusion
You now have all the tools to wow your dinner guests with an amazing meal. Fire up the grill or get a skillet screaming hot. Cook that steak to perfection and top it off with a flavored butter that complements the meat. Your guests will be impressed with your culinary skills and begging for the recipe. When the meal is over and everyone has patted their bellies in satisfaction, you’ll feel a sense of pride in being able to bring people together over a fantastic homemade dinner. Cooking for others is a gift, so use your newfound talent to spread more joy and connection. And don’t forget – there’s always room for dessert! A sweet ending is the perfect finish to a meal that your guests won’t soon forget.
