The short answer: to make herb butter for steak, mash 115 g of soft unsalted butter with chopped fresh herbs, a grated garlic clove and a pinch of salt. Roll it into a log in baking paper and chill it for an hour. Put a thick slice on the steak while it rests.
A cold slice of herb butter on a resting steak melts in about 5 minutes into a sauce of butter, herbs and meat juices. It takes 10 minutes to make and keeps 3 months in the freezer. Below is the base method for herb butter for steak, five flavours to try, and the timing that gets the butter to melt at the right moment.
| At a glance | |
|---|---|
| Time | 10 minutes, plus 1 hour to chill |
| Makes | About 115 g, enough for 8 to 10 steaks |
| Serve | A 1 cm slice on each steak as it rests |
| Keeps | 5 days in the fridge, 3 months in the freezer |
Ingredients
- 115 g (½ cup) unsalted butter, soft enough to press with a finger
- 2 tbsp finely chopped fresh parsley
- 1 tsp finely chopped fresh thyme or rosemary
- 1 small garlic clove, grated
- ¼ tsp flaky salt and a few turns of black pepper
- Optional: 1 tsp lemon zest
Leave the butter on the counter for about an hour. Cold butter will not take the herbs evenly, and melted butter will not set back into a neat log.
How to make herb butter for steak
- Chop. Chop the herbs very finely. Big leaves tear the butter and fall off the slice.
- Mash. Put the butter in a bowl and mash in the herbs, garlic, salt and pepper with a fork until even.
- Shape. Spoon the butter onto a sheet of baking paper in a rough line. Fold the paper over and roll it into a log about 3 cm wide.
- Twist. Twist both ends of the paper like a sweet wrapper. This presses the log tight and round.
- Chill. Put it in the fridge for at least an hour, until firm enough to slice.
- Serve. Cut a 1 cm slice and lay it on the steak straight after cooking. It melts while the steak rests for 5 minutes.
5 herb butters for steak
Each one starts with the same 115 g of soft butter. Mix in the extras, then roll and chill as above.
| Butter | Mix in | Best with |
|---|---|---|
| Classic garlic and herb | Parsley, thyme, 1 garlic clove, lemon zest | Ribeye, sirloin |
| Blue cheese and chive | 40 g crumbled blue cheese, 1 tbsp chives | Fillet, burgers |
| Chili and lime | 1 tsp chili flakes, zest of 1 lime, 1 tbsp coriander | Flank, skirt steak |
| Mustard and tarragon | 1 tbsp Dijon mustard, 1 tbsp tarragon, 1 small shallot | Sirloin, pork chops |
| Smoked paprika and garlic | 1 tsp smoked paprika, 1 garlic clove, pinch of sugar | Grilled steak, corn |
For more ideas, our compound butter guide covers sweet and savoury flavours beyond steak.
When to add the butter
- At the end, not in the pan. Herbs and garlic burn fast in a hot pan. Add the slice when the steak comes off the heat.
- During the rest. Rest the steak for about 5 minutes. The butter melts into the juices on the board.
- Spoon it back. Before slicing, spoon the melted butter and juices back over the meat.
If you like to baste in the pan, use plain butter with whole thyme sprigs and a crushed garlic clove for the last minute. Save the herb butter for the plate.
A slow-infused variation
For a deeper, rounder herb taste without the green flecks, infuse dried herbs into the butter first. Our herb butter for turkey shows the method on the lowest heat. With the NOIDS Herb Lab, put butter and dried herbs in the Glass under the MAX mark, cover with the Dish Lid and run the Oil function. It holds 100 °C (212 °F) for about 120 to 180 minutes and then cools by itself. Strain through the Filter Set, chill until soft-set, then mix in fresh parsley and roll as above.
Storage
- Fridge: wrapped tightly, for up to 5 days. Fresh garlic and herbs are the reason for the short time.
- Freezer: slice the log first, then freeze the slices in a bag for up to 3 months. Put a frozen slice straight on a hot steak.
- Label the paper with the flavour and the date.
Want a softer, mellow garlic taste? Mash in two cloves of garlic confit instead of raw garlic.
Questions
What herbs go best in butter for steak?
Parsley, thyme, rosemary and chives are the classics. Use soft parsley or chives as the base and a small amount of strong rosemary or thyme.
Can I use salted butter?
Yes. Leave out the added salt and taste before you roll the log. Season the steak a little lighter too.
Can I use dried herbs?
Yes, use about a third of the amount. Let the butter sit for an hour before chilling so the herbs soften.
How long does herb butter last?
Up to 5 days in the fridge and 3 months in the freezer. Slice it before freezing so you can take out one piece at a time.
Should I put butter on steak before or after cooking?
After. Put the slice on the steak as soon as it leaves the pan or grill, then let it rest for 5 minutes while the butter melts.
