A simple two-ingredient upgrade can give steak a burst of intense flavour, according to food writer Katy O’Hara. The method involves making a compound butter from just butter and herbs, which can transform any cut of steak into a restaurant-worthy dish.
What Is Compound Butter?
Compound butter is softened butter mixed with other ingredients like herbs, spices, citrus, or cheese to add extra flavour to your chosen protein. Its use is not limited to meat, however.
Compound butter can be melted on top of hot cooked steak, chicken, or fish. It can also be spread on warm bread, corn on the cob, or baked potatoes, or stirred into hot vegetables, pasta, or mashed potatoes.
How to Make Compound Butter
To make a compound butter, ensure the butter is softened enough to be mixed with other ingredients. When making a compound butter for steaks, O’Hara recommends using garlic and a collection of herbs.
First, mix one clove of minced garlic with each tablespoon of softened butter. O’Hara advised using one to two tablespoons of butter per person. Add about two tablespoons of minced herbs of your choosing. If your butter is unsalted, add a pinch of salt to the mix.
Cooking Tips and Storage
Compound butter can be made at any time, so you can make it in advance and leave it in the fridge until you’re ready to cook your steak. By chilling the butter, it becomes easier to portion when cooking.
When cooking the steak, season the meat and then cook in a cast iron pan until it reaches 10 degrees before your target temperature. The compound butter can be added to the steak a little bit later. The butter should melt and then you can baste the steak with the extra flavour from the butter. Allow the steak to rest, as it will continue to cook even off the heat.
