Steak with Garlic Herb Compound Butter

Name: Steak with Garlic Herb Compound Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 ribeye steaks (about 1 inch thick); Salt and pepper to taste; 1 tablespoon olive oil; ½ cup unsalted butter, softened; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh chives, chopped; 1 teaspoon lemon juice; Salt to taste

Highlighted under: Comfort Food

I absolutely love making Steak with Garlic Herb Compound Butter because it transforms an everyday meal into something extraordinary. The rich flavors of the melted compound butter infused with garlic and fresh herbs elevate a simple steak to gourmet status. It comes together quickly, making it an ideal choice for both weeknight dinners and special occasions. I never tire of the aroma that fills my kitchen when it's cooking, and the best part is that it requires just a few quality ingredients. Let's dive into this delicious dish!

Created by

Piper Andrews

Last updated on 2026-01-07T13:52:12.712Z

I enjoy experimenting with flavors, and the creamy garlic herb compound butter adds a unique twist to the traditional steak. When I first tried this recipe, I was amazed by how simple herbs like parsley and chives could elevate the dish without overwhelming the steak’s natural flavor. It’s a great way to introduce fresh ingredients into heartier meals.

While grilling or pan-searing the steak, I recommend taking it off the heat just before your desired doneness, as it will continue to cook while resting. This helps retain its juices and ensures a perfectly tender steak every time I make it.

        Why You'll Love This Recipe
        Rich flavor from the homemade compound butter
Aromatic garlic mingled with fresh herbs adds depth
Quick prep and cook time makes it perfect for any occasion

      

Understanding the Compound Butter

Creating the garlic herb compound butter is a vital step that enhances not just flavor but texture. The soft, creamy butter becomes rich and glossy when melted, coating the steak beautifully. The fresh herbs provide vibrant color and a burst of flavor that elevates the dish. Make sure to use room-temperature butter for easy mixing; if it’s too cold, you won't achieve a uniform texture. You can customize the herb blend according to your taste—thyme and rosemary are excellent alternatives if you don't have chives or parsley on hand.

A crucial aspect of making compound butter is letting it chill adequately in the refrigerator. This resting time allows the various flavors to meld together, resulting in a more cohesive taste experience. When you slice the chilled butter to place on the hot steak, you'll see it soften and melt into a delicious sauce, creating a luxurious mouthfeel. If you're short on time, you can chill it for just 15 minutes in the freezer, but I recommend the full 30 for optimal flavor melding.

Perfecting Your Steak Cooking Technique

Cooking the steak to the perfect level of doneness can be tricky, but it’s essential for maximizing flavor and texture. A ribeye, known for its marbling, offers a juicy and tender bite when cooked to medium-rare. Use a meat thermometer to check for accuracy; aim for 130°F (54°C) for that perfect medium-rare. To achieve this, sear each side for about 4-5 minutes, depending on the thickness of your steak and the heat of your skillet. Look for a deep brown crust forming—this indicates a great sear while keeping the insides juicy.

Resting the steaks is just as important as cooking them. After removing them from the heat, let them rest on a cutting board for about five minutes. This allows the juices to redistribute throughout the meat, preventing them from spilling out once you cut into the steak. If you overlook this step, your steak may end up dry. To hold the heat, you can loosely tent the steak with aluminum foil, but avoid wrapping it tightly as it can lead to steaming.

Ingredients

Here's what you'll need to prepare this flavorful dish:

For the Steak

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

For the Garlic Herb Compound Butter

½ cup unsalted butter, softened
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon lemon juice
Salt to taste

Once you've gathered all your ingredients, you're ready to start cooking!

Instructions

Follow these simple steps to create a delicious steak with compound butter:

Prepare the Compound Butter

In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, chives, lemon juice, and salt. Mix well until all ingredients are fully integrated. Form the mixture into a log shape using plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Cook the Steak

Season the ribeye steaks generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes on each side for medium-rare, or longer depending on your preferred doneness.

Remove the steaks from the skillet and let them rest for 5 minutes.

Serve

Slice the compound butter and place a piece on top of each steak while they are still warm. Allow it to melt and serve immediately with your favorite sides.

Enjoy the rich flavors of your steak topped with aromatic garlic herb butter!

Pro Tips

For an added touch, try experimenting with different herbs in your compound butter, like thyme or rosemary, to complement the flavors of the steak.

Serving Suggestions

Plate your steak alongside classic sides such as garlic mashed potatoes, grilled asparagus, or a fresh garden salad. These accompaniments complement the rich flavors of the garlic herb butter without overshadowing the steak. You might also consider a refreshing chimichurri for a zesty contrast. For a more substantial meal, try pairing it with a creamy risotto or a hearty quinoa salad to round things out.

Adding a sprinkle of flaky sea salt right before serving can elevate the steak’s flavor even further. I love using smoked salt for an unexpected depth. To finish, consider a drizzle of aged balsamic vinegar over the steak to add acidity, which balances the richness of the compound butter nicely.

Storage and Make-Ahead Tips

If you're planning a meal in advance, the compound butter can be made up to a week ahead. Store it wrapped in parchment paper and then in an airtight container in the fridge. When you're ready to cook the steaks, it will be ready to use, making your meal prep a breeze. You can also freeze the compound butter for up to three months—just slice it before freezing, so you can grab individual pieces as needed.

Leftover steak can be stored in the refrigerator for up to three days. To reheat, gently warm it in a skillet over low heat to avoid overcooking. Adding a little broth can help keep the steak juicy when reheating. If you’re looking to reinvent leftovers, consider slicing the steak for sandwiches or salads, allowing you to enjoy its rich flavor in a new way.

Questions About Recipes

→ Can I use other cuts of steak?

Absolutely! This recipe works well with other cuts, such as sirloin or filet mignon. Just adjust the cooking time based on the thickness.

→ How do I know when my steak is done?

You can use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

→ Can I make the compound butter ahead of time?

Yes! You can prepare the compound butter and store it in the refrigerator for up to a week or freeze it for longer storage.

→ What should I serve with this steak?

I recommend pairing this steak with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.