Herb and Garlic Butter for Steak

Course: Condiments

Cuisine: American

Prep Time: 30

Chill: 30

Total Time: 1

Servings:

Calories: 103kcal

This herb and garlic butter recipe for steak is also great on chicken, fish, seafood, bread and pasta!

Soften the butter so you can easily mix it with the other ingredients. I like to let the butter sit out at room temperature for a couple hours.
Mince the garlic as finely as you can. Remove the herbs from the stems and finely chop them too.
In a small bowl, add the softened butter, the minced garlic, and the chopped herbs. Add the salt and pepper.
Mix well with a rubber spatula.
Lay a piece of plastic wrap, wax paper, or parchment paper out on the counter. Place the garlic herb butter in the center. Use the paper or plastic wrap to form the herb and garlic butter into a log shape. Twist the ends of the paper or seal with kitchen twine.
Place in the refrigerator until hard enough to to slice, or until needed.

Fresh herbs will offer the best flavor pay out.
Other additions to try include red pepper flakes, lemon zest, blue cheese crumbles, and horseradish.
Experiment with different types of black pepper. Lampong, Telicherry, and Brazilian peppers are great choices.
Experiment with different types of salt. Himalayan pink salt, smoked sea salt, and black lava salt can add an interesting flavor profile to your compound butter.