My Chef-Tested Garlic Herb Compound Butter (My Ultimate Steak Topper)

When I was making this garlic herb compound butter for the first time, the biggest challenge was that the cold butter straight from the fridge was too hard, making it almost impossible to mix evenly with the other ingredients. On top of that, when I tried rolling it, the shape turned out uneven and misshapen instead of a neat round log. To fix this, I let the butter sit at room temperature until it was fully softened, which allowed the minced garlic and fresh herbs to blend smoothly and evenly using a spatula. After that, I scooped the butter onto parchment paper, rolled it tightly, and twisted both ends like a candy wrapper. After chilling it in the fridge for 30 minutes, I was able to slice it cleanly with a sharp knife, getting perfectly round, restaurant-style butter coins.

Fozia Siraj

My Chef-Tested Garlic Herb Compound Butter (My Ultimate Steak Topper)

Fresh sliced garlic herb compound butter

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Prep Time 10 minutes mins

Servings: 8

Course: Breakfast, Butter

Cuisine: American, Mediterranean

Calories: 820

Ingredients Equipment Method

Ingredients

  

• Ingredients
• Butter: 1/2 cup 1 stick unsalted butter, fully softened to room temperature
• Garlic: 2 cloves garlic finely minced or grated
• Herbs: 2 tbsp fresh parsley finely chopped, plus 1 tbsp fresh rosemary or thyme, finely chopped
• Acid: 1 tsp fresh lemon juice or lemon zest cuts through the richness
• Seasoning: 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper

Equipment

• 1 Small Mixing Bowl:
• 1 Fork or Rubber Spatula
• 1 Parchment Paper or Plastic Wrap
• 1 Sharp Chef’s Knife
• 1 Measuring Spoons

Method

 

1. Step-by-Step Instructions
2. Mix the Ingredients
3. Place the softened butter, minced garlic, chopped fresh herbs (parsley, rosemary/thyme), lemon juice or zest, sea salt, and black pepper into a small mixing bowl. Using a fork or rubber spatula, mash and stir everything thoroughly until the herbs, garlic, and seasoning are evenly distributed throughout the butter.
4. Shape into a Log (Make it Round)
5. Scoop the butter mixture out of the bowl and place it in the center of a sheet of parchment paper or plastic wrap. Fold one side of the paper/wrap over the butter. Use your hands to gently roll and press the butter into a neat, round cylinder (about 1.5 inches in diameter). Twist the exposed ends of the parchment or plastic wrap tightly in opposite directions—like a candy wrapper—to compact the log into a tight, solid round shape.
6. Chill to Set
7. Place the wrapped log in the refrigerator for at least 30 to 45 minutes until firm. Once solid, unwrap and use a sharp knife to slice it into clean, round coins to melt over hot steaks or vegetables.