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Fresh herbs, lemon and garlic add fantastic flavor to any grilled or pan-seared steak with this easy Steak Butter recipe.

Steak Butter


Now that warm weather is (finally) here, we’ve been grilling dinner almost every night—and a perfect grilled steak has been on the menu.

Admittedly, a good steak, simply seasoned with salt and pepper, is pretty delicious all on its own. But sometimes, we like to dress things up and add this easy Steak Butter on top.

What is Steak Butter?

Steak Butter is essentially a compound butter (a formal name for a mix of butter and other ingredients) with flavors that are specifically formulated for serving on top of steak.

Our Steak Butter is a mix of softened salted butter, garlic, salt and pepper, fresh herbs including parsley, thyme, and chives, plus lemon zest and lemon juice.

You can simply mix up your steak butter, then add a dollop to the top of your steak. But we like to make Steak Butter coins.

Steak Butter


Watch this Steak Butter video and see how easy it is to make:



To make Steak Butter coins, roll your compound butter mixture into a long tube shape, and wrap it tightly in plastic wrap. Chill until firm. When you’re ready to serve, cut your steak butter into coins.

Steak Butter

Then place one or two coins of Steak Butter onto a hot steak. (It’s great to do this while your steak rests for a few minutes after cooking.)

Steak Butter

Why do people put butter on steak?

Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender.

But a good Steak Butter should complement the flavor of a steak, not mask it. In our recipe today, the garlic and herbs are a wonderful combination of flavors that work nicely with steak, and the additional lemon zest and juice also adds brightness.

This Steak Butter works equally as well on a Perfect Grilled Sirloin Steak as well as Perfect Pan-Seared Steak.


Steak Butter

Can I use this Steak Butter on other meats?

Absolutely! The mix of flavors in this compound butter would work nicely with pork, or even grilled chicken and fish.  Feel free to swap in your own favorite herbs and seasonings.

You might enjoy these other Compound Butter recipes:

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Steak Butter

Steak Butter

  • Author: A Family Feast
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 10-12 servings
  • Category: condiment
  • Cuisine: American


½ pound salted butter, softened to room temperature (2 sticks, 1 cup)

1 tablespoon garlic passed, through a garlic press

1 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoon fresh flat leaf parsley, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh chives, finely chopped

Zest of half a lemon

1 ½ teaspoons lemon juice


Mix all ingredients in a small bowl with a wooden spoon.

Lay out a piece of plastic wrap and scrape out butter into a log.

Roll in the plastic, seal the ends and refrigerate for one hour.

Remove and roll the plastic to as perfect a round cylinder as possible.

Refrigerate or freeze until needed.

When ready to use, remove from the wrap and cut into thick coins and place on the freshly cooked steak.

Keywords: Steak Butter, Compound Butter


Steak Butter

Steak Butter

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  • Hannah Fabian wrote:

    I’m a beginner cook and I recently made this steak butter for my family! I’m unsure if I am suppose to cook the steak with this butter? Or do I just cook it like normal and only put the butter on top afterwards. We have yet to use it but all my family says it smells and looks amazing <3

    • Martha wrote:

      Hi Hannah – This steak butter is meant to be served with an already cooked steak – it’s a topping.

  • Karen wrote:

    For just 2 of us can I half the recipe?

    • Martha wrote:

      Sure Karen!

  • Marco Kurilich wrote:

    When using the Steak Butter, do you season the steak when cooking it or leave the steak unseasoned.?

    • Martha wrote:

      Great question Marco! We would probably still season the steak a little ourselves, but if you are worried about too much salt, definitely cut back to start and then add more seasoning at the end if you’d like.

  • George wrote:

    A variation of my recipe. I enjoyed it. So did SWMBO

    • Martha wrote:

      Glad you both enjoyed it George!

  • Wendy wrote:

    Our company loved the steak butter, on their beef tenderloin!
    Easy to make and serve!

    • Martha wrote:

      Glad you all enjoyed the steak butter Wendy!

  • Ali wrote:

    How to substitute dried herbs instead of fresh?

    • Martha wrote:

      Hi Ali – The general rule of thumb is to use half the amount of dried herbs when swapping dried in for fresh since the dried herbs have a more intense flavor.

  • Cassidy wrote:

    How long is this good for? In the freezer or fridge

    • Martha wrote:

      Hi Cassidy – In the freezer, I’d say a month or two as long as it’s tightly wrapped. In the refrigerator, about a week.

  • Rebecca wrote:

    Well my 13 year old was smearing the butter on the steak like it was bread and making obnoxious ooohs and aaahhs. So needless to say, it was amazing. Will definitely make again. thank you.

    • Martha wrote:

      LOL – glad the recipe was a hit Rebecca! 🙂

  • Danielle Thurston wrote:

    Easy to make and amazing taste. It was a major hit with the steaks. No one wanted to use a steak sauce, that is a first. Thank you!

    • Martha wrote:

      You’re very welcome Danielle! Glad you enjoyed the recipe!

  • Carla Curiel wrote:

    Simplemente Deliciosa!!! Muchas gracias ❤️

    • Martha wrote:

      Hi Carla – You’re very welcome! Glad you enjoyed the recipe!

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