Looking for a simple way to jazz up a grilled steak? A compound butter may be the solution! What is a compound butter? Simply put, a compound butter is a mix of butter and herbs, spices, or other aromatic or flavourful ingredients. One on of my favourites is a garlic parsley compound butter.
The compound butter in this recipe is versatile. It can be used to finish a steak, or add when sautéing vegetables, or mushrooms.
To finish a steak, simply place a bit of the compound butter on the steak. As it melts, allow it to coat the surface of the steak.
This garlic parsley compound butter is a great alternative to a sauce for finishing a steak or grilled cut of beef.
Another way to dress up a steak to try is Chimichurri. Chimichurri gives your steak a light and summer taste, while this compound butter is more of a steakhouse style. Or try both!
Storing the compound butter
You can keep the butter in the fridge for a week. If you need to store it longer, wrap it in foil, and store it in the freezer. In the freezer, it will keep for a couple of months.
|Prep Time||5 minutes|
|Cook Time||5 minutes|
8 steaks worth
- 1 stick butter
- 1 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon parsley
- 1/4 teaspoon ground black pepper
- Cut the stick of butter into small chunks, and allow it to come to room temperature.
- Once it is room temperature, add the garlic powder, olive oil, lemon juice, and parsley. Stir to combine.
- Season with the salt, and pepper to taste. You may need less salt, depending on how salty your butter is. Stir in the salt and pepper until the butter is evenly seasoned, and appears uniform.
- Unroll some wax paper on to your counter, and transfer the mixed butter to the centre of the wax paper.
- Fold the wax paper in half, and using your hand, apply pressure to squeeze the butter towards the centre, and outwards, creating a tub of butter.
- Pull the top half of the wax paper, squeezing the butter towards the edges.
- Continue to pull the paper until the compound butter tube is about an inch in diameter.
- Once the butter forms a tube, roll up the butter, and twist off the edges.
- Place the butter in the fridge to allow it to firm up for 30 minutes.
- Wrap the wax paper in foil, twisting off the edges, and label it. Place it in the fridge for up to a week.
- If you will be keeping it for more than a week, freeze it until you are ready to use it.
- When you are ready to use the butter, simply unwrap the foil if it has been foiled, and slice a disk of butter off of the end. Cutting through the wax paper.
- Remove the wax paper, and allow it to warm up a bit before using it.
- Place on top of the steak to melt and coat the steak.
- Re-wrap the unused portion in foil and place it in the fridge or back in the freezer.