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

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

Fresh sliced garlic herb compound butter
Print Recipe Pin Recipe
Prep Time 10 minutes
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.