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Sliced grilled steak topped with melting herb compound butter in a cast iron dish with Weber seasoning

Compound Butter for Steak (Steakhouse Garlic Herb Butter)

This compound butter for steak blends softened unsalted butter with steak seasoning, roasted garlic, Parmesan, and fresh herbs into a chilled log you slice and melt over hot steaks for a true steakhouse finish.
Servings 8 tablespoons
Calories 115 kcal
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes

Equipment

  • Mixing Bowl
  • Plastic Wrap
  • Microplane or Fine Grater

Ingredients
  

Butter Base

  • 1 stick unsalted butter (½ cup), softened 30-45 minutes at room temperature
  • 2 tsp favorite steak seasoning a bold steakhouse-style blend
  • 1 tbsp finely grated Parmesan cheese freshly grated
  • 1 tsp roasted garlic paste or 1 roasted garlic clove, mashed
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard

Herbs & Seasoning

  • 1 tsp chopped fresh parsley
  • 1 tsp chopped fresh chives
  • 1/2 tsp smoked paprika
  • 1/2 tsp fresh lemon zest
  • fresh cracked black pepper to taste
  • 1/4 tsp red pepper flakes optional

Instructions
 

  • Allow the butter to soften at room temperature for 30 to 45 minutes.
  • Add the softened butter, steak seasoning, Parmesan, roasted garlic, Worcestershire, Dijon, parsley, chives, smoked paprika, lemon zest, and black pepper to a bowl.
  • Mix thoroughly until every ingredient is evenly incorporated.
  • Taste the butter and adjust the seasoning if needed.
  • Transfer onto plastic wrap and roll into a log about 1½ inches thick.
  • Refrigerate for at least 2 hours, preferably overnight.
  • Slice into rounds and place on hot steaks immediately before serving.

Notes

Brown the Butter First: For deeper flavor, brown the butter until golden and nutty, then chill back to softened before mixing.
Roast Your Garlic: Roasted garlic is sweeter and smoother than raw and blends perfectly into the butter.
Freshly Grate the Parmesan: It melts better and tastes richer than pre-shredded.
Don't Over-Season: The steak is already seasoned; the butter should complement the beef, not overpower it.
Finish With Flaky Salt: A pinch just before serving makes every bite pop.
Make Extras: Double or triple the batch and freeze individual slices for future steak nights.
Nutrition: Values are approximate estimates per tablespoon; sodium varies based on the steak seasoning used.