Crispy Chili Parmesan Compound Butter
This chili butter blends chili crisp, chili oil, Parmesan, roasted garlic, and fresh herbs into a spicy compound butter with a crispy chili crunch, built for thick-cut steaks.
Equipment
- Mixing Bowl
- Spatula or Fork
- Plastic Wrap
Ingredients
Butter & Heat
- 1 stick unsalted butter (1/2 cup), softened soften 30-45 minutes at room temperature
- 1 1/2 tbsp chili crisp
- 1 tsp chili oil
- 2 tbsp freshly grated Parmesan cheese
- 1 tsp roasted garlic paste
Herbs & Finish
- 1 tsp finely chopped fresh parsley
- 1 tsp finely chopped fresh chives
- 1/2 tsp lemon zest
- 1/2 tsp Worcestershire sauce
- 1/2 tsp freshly cracked black pepper
- 1 pinch flaky sea salt added last, to taste; chili crisp and Parmesan already contain salt
Instructions
- Allow the butter to soften at room temperature for 30-45 minutes.
- Add the softened butter, chili crisp, chili oil, Parmesan, roasted garlic, parsley, chives, lemon zest, Worcestershire sauce, and black pepper to a mixing bowl.
- Using a spatula or fork, mix until every ingredient is evenly incorporated.
- Taste the butter before adding salt. Depending on the chili crisp and Parmesan you use, you may only need a tiny pinch of flaky salt.
- Transfer the butter onto plastic wrap and roll into a tight log about 1 1/2 inches thick.
- Twist both ends tightly and refrigerate for at least one hour.
- Slice into thick rounds and place one on top of a freshly rested steak just before serving.
Video
Notes
Use Freshly Grated Parmesan: Fresh Parmesan melts smoother and has a much richer flavor than pre-shredded.
Roast Your Own Garlic: Roasted garlic gives a sweet, mellow flavor raw garlic can't match.
Let Your Steak Rest First: Rest 8-10 minutes before topping so the butter melts slowly instead of running off.
Keep Seasoning Simple: Kosher salt, coarse black pepper, and garlic powder on the steak is plenty.
Make Extra: Double the recipe and freeze; it's incredible on burgers, shrimp, potatoes, corn, asparagus, and garlic bread.
Heat Level: Medium as written. Halve the chili crisp for milder; add chili crisp or red pepper flakes for hotter.
Nutrition: Values are approximate estimates per tablespoon.
Nutrition
Calories: 105kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 85mg
Tried this recipe?Let us know how it was!
