You can make mouthwatering Steak with Compound Butter in 20 minutes! You'll love this easy recipe that works with pan-seared steak or grilled steak.
I've been cooking steaks in a pan and finishing them with butter for decades. I didn't think they could taste any better ― until I started using Garlic Compound Butter with rosemary, parsley and seasonings.
OMG!! If you haven't tried steak with compound butter, you don't know what you've been missing!
The steaks turn out juicy, savory, garlicky and absolutely divine. Who needs to spend money at a fancy restaurant when you can make this gourmet meal at home in less than 30 minutes?!
Recipe ingredients
Butter: I like to use salted butter. If you use unsalted, you may need to add an extra pinch of salt.
Herbs, Spices & Aromatics: Rosemary, garlic, parsley and paprika make up the perfect flavor blend for compound butter. You can use fresh or dried rosemary.
Steak: Boneless Ribeyes, New York strips or filets mignon are the best steaks for pan-searing and finishing with butter. They should be 1-inch to 1 ½-inches thick, and fatty, with good marbling to provide excellent flavor and juiciness.
If you're grilling the meat, go with Ribeyes or strip steak.
How to make it
Make the compound butter
See the card at the end of this post for the full recipe, but here's an overview.
- Chop the herbs and garlic and place them in a bowl with softened butter and seasonings.
- Combine all of the ingredients until fully mixed.
- Scoop the butter mixture onto a piece of parchment paper and shape it into a log.
- Wrap the parchment paper tightly and refrigerate it for at least an hour to firm up.
Cook the steak
My go-to method for cooking steak is pan-searing it on the stove in a cast iron skillet (affiliate link). I don't oil the pan, because the fat from a well-marbled steak will lubricate the pan. If you'd like, you can spray your pan with oil first.
Smoke: If you want a browned crust on both sides of the steak, it will require high heat, which will produce lots of smoke when the steak is in the pan. Make sure to open your windows and have a well-ventilated kitchen.
To decrease smoke: Lower the heat slightly so it's medium-high. That's how we made these steaks in the photos.
- Pat the steak dry and season it with salt and pepper on both sides. Heat an ungreased cast iron or nonstick pan until sizzling hot, then add the meat and cook the first side for 4 minutes or until browned and easy to move.
- Flip the steak over and cook the second side for another 3-4 minutes or until done to your liking. You can flip it again if needed. When the steak is about ¾ done, top it with the compound butter and let the meat finish cooking.
Grilling method
When using compound butter on grilled steaks, wait until they're cooked and remove them from the grill before topping them with the herb butter.
Grill the seasoned steaks, starting uncovered at a high temperature to sear them on the outside. Then, switch to a medium temperature and close the grill to allow the insides to cook.
Our Best Bites has some great tips for a perfectly grilled steak.
Internal temperature for steak
People feel strongly about how they like their steak cooked! The best way to check for doneness is to insert a digital meat thermometer (affiliate link) to see what the internal temperature is.
Beef It's What's for Dinner recommends inserting the thermometer horizontally from the side of the meat, so it won't touch the bone or fat. Keep in mind, the steak's temperature will continue to rise 5-10 degrees once it's out of the pan or off the grill.
We love steak cooked medium-rare, with a warm, red center and pink edges. To accommodate your preferences, use this temperature guide:
- Medium-Rare: Remove at 125 F for a final temp of 130-135 F
- Medium: Remove at 135 F for a final temp of 140-145 F
- Medium-Well: Remove at 145 F for a final temp of 150-155 F
- Well: Remove at 155 F for a final temp of 160-165 F
Recipe tips
- If you try to flip the steak and it's sticking to the pan or grill, let it cook longer without moving it. When you can easily nudge the steak, it's ready to flip.
- If your steak is very thick, you may need to flip it more than once so it doesn't burn on the outside while the inside is still cooking.
- Let the cooked steak rest under foil for at least five minutes to retain its juices.
What to serve with it
Steak with Compound Butter goes perfectly with potatoes and a green vegetable. Try it with Amish mashed potatoes and steamed asparagus with tarragon. Or go with Italian roasted potatoes and peas with onions.
How to store leftovers
Cover and refrigerate leftover steak for up to four days. Reheat it in the microwave.
Wrap up any leftover compound butter and refrigerate it for up to five days in a zipper bag or sealed container. You also can freeze the butter and use it within three months for the best quality.
More recipes to try
- Steak Pinwheels with Spinach
- Ribeye Beef Stroganoff
- Glazed Pork Tenderloin
- The Best Pork Loin Roast
- Cod with Garlic Butter
Enjoy!
If you try this Steak with Compound Butter recipe, please leave a comment and a rating!
Steak with Compound Butter
Ingredients
Compound Butter
- ¼ cup salted butter (4 tablespoons)
- 2 cloves garlic (small)
- 1 ½ teaspoons chopped Italian flat-leaf parsley
- 1 teaspoon finely chopped fresh rosemary (From about 2 sprigs. Or use ½ teaspoon dried rosemary.)
- ¼ teaspoon paprika
- 1 pinch salt
Steak
- 3 12-ounce steaks (strip or ribeye) (1 inch to 1 ½-inch thick)
- salt
- pepper
Instructions
- Remove the steaks from the refrigerator and pat them dry. Season them with salt and pepper.
- Place a half stick of butter (4 tablespoons) in a microwave-safe bowl, covered with wax paper. Soften the butter by using the lowest defrost setting for 8 seconds at a time, checking it after each session to see if it's ready. Don't let the butter melt.
- Smash the butter with the back of a metal tablespoon. Peel and chop two small garlic cloves and add them to the bowl with the butter.
- Rinse the parsley and pat it dry. Chop up the leaves and add them to the bowl.
- Rinse the fresh rosemary sprigs and pat them dry. Pluck off the leaves and chop them finely until you have a teaspoon.
- Add the paprika and salt and stir the butter and ingredients until blended and creamy. You can use it soft right away or form it into a log to refrigerate and become firm so it can be sliced.
- To firm up the herbed butter, transfer it onto a sheet of parchment paper, wax paper or plastic wrap. Shape the butter into a log. With clean hands, roll it up in the parchment paper and twist the ends on each side. Refrigerate it for at least an hour before slicing it.
- The herb compound butter can stay in the refrigerator for up to five days if wrapped and placed in a zipper bag or sealed container. You also can freeze the wrapped butter in a zip-top freezer bag for up to three months for the best quality.
Cooking steak on the stove
- Heat an ungreased cast iron skillet or 12-inch nonstick pan over high heat. When the pan is sizzling hot, add the steaks in a single layer. (If you keep the pan on high, there will be smoke. Keep your windows open and have a well-ventilated kitchen.) Otherwise, lower the heat to medium-high to reduce the smoke.)
- Cook the first side of the steak for 3-4 minutes, then nudge to see if it will move. If it moves easily, flip it over with tongs or a metal spatula. Cook the second side for 3-4 minutes, or until it's done to your liking. Add slices of compound butter on top when the steak is nearly done. You can flip over the steak more than once if needed. Use a digital thermometer to check for doneness, using the temperature chart in the notes below.
- When it's done, transfer the steak to a platter and let it rest for five minutes, loosely covered with foil, to retain its juices. The internal temperature will rise 5-10 degrees F during that time.
Cooking steak on the grill
- Trim off any thick sections of fat on the outside edges of the steak, so they won't cause the flames to flair up during grilling. Pat the steaks dry with a paper towel and season them with salt and pepper.
- Preheat the grill, covered, for 10-15 minutes on high, until it reaches 500 degrees F. Use a grill brush to brush the grates clean. Lightly grease the grates by dampening a paper towel in a high-heat oil such as canola, and using tongs to rub the paper towel on the grates.
- Place the seasoned steaks on the grill and sear the first side, uncovered, for 2-3 minutes. Flip the steak over and sear the other side for 2-3 minutes, uncovered.
- Lower the heat to medium-high and cover the grill to allow the inside of the steaks to cook. (On a charcoal grill, move the steaks off to the side to finish cooking with indirect heat.) The amount of time needed to finish cooking will depend on the thickness of the steak and how well-done you prefer it.
- Check for doneness by using a digital meat thermometer and use the temperature chart in the notes section. When the steaks are done, transfer them to a platter, top with slices of compound butter and let them rest, loosely covered with foil, for at least five minutes before serving.
- Store any leftover steak, covered in the refrigerator, for up to four days.
Notes
-
- Medium-Rare: Remove at 125 F for a final temp of 130-135 F
-
- Medium: Remove at 135 F for a final temp of 140-145 F
-
- Medium-Well: Remove at 145 F for a final temp of 150-155 F
-
- Well: Remove at 155 F for a final temp of 160-165 F
Nutrition
(Recipe Source: Cooking with Mamma C)
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