Throughout culinary history, compound butters have been the secret weapon of professional chefs, particularly in classic French cuisine. I’ve perfected this steakhouse-style garlic butter recipe that transforms any cut of meat into a restaurant-worthy experience. This luxurious butter, known in French kitchens as “beurre composé,” melts beautifully over hot steaks, creating an irresistible sauce that enhances the meat’s natural flavors.
The Magic Behind Compound Butter
The key to exceptional compound butter lies in the quality of ingredients and proper temperature control. I always start with high-quality unsalted butter at room temperature, which allows for better incorporation of flavors and easier mixing.
Ingredients
For approximately 10 servings:
- 227g (1/2 cup/8 tablespoons) unsalted butter, softened
- 3 large garlic cloves (about 15g), crushed and finely minced
- 7.5ml (1/2 teaspoon) Worcestershire sauce
- 1.25g (1/4 teaspoon) freshly ground white or black pepper
- 1.25g (1/4 teaspoon) fine sea salt
- 4g (1 tablespoon) fresh parsley, finely chopped
Essential Equipment
- Mixing bowl
- Fork or hand mixer
- Plastic wrap or parchment paper
- Sharp knife
- Cutting board
Instructions
Preparation
- I always begin by bringing the butter to room temperature (65-68°F/18-20°C). This typically takes about 30 minutes and ensures even mixing.
- While the butter softens, I finely mince the garlic using a sharp knife or microplane grater. The finer the garlic, the more evenly it distributes through the butter.
Creating the Compound Butter
- In a medium mixing bowl, I place the softened butter. Using a fork or hand mixer, I cream it until smooth and slightly fluffy.
- Next, I add my precisely minced garlic, ensuring it’s evenly distributed throughout the butter. The garlic should be fresh and aromatic – this makes a significant difference in the final flavor.
- I incorporate the Worcestershire sauce, carefully mixing it until fully blended. This adds umami depth and complements the beef perfectly.
- Following this, I add the freshly ground pepper and salt. I prefer white pepper for its subtle heat, but black pepper works wonderfully too.
- Finally, I fold in the finely chopped fresh parsley. The herbs should be completely dry to prevent water spots in the butter.
Shaping and Storage
- I transfer the flavored butter onto a piece of plastic wrap or parchment paper, using a spatula to scrape the bowl clean.
- Using the wrap, I shape the butter into a uniform log, approximately 1.5 inches in diameter.
- I tightly wrap the butter, twisting the ends to create a sealed cylinder.
- To ensure the perfect shape, I roll the wrapped butter back and forth on a clean surface.
Final Steps
- I refrigerate the butter log for at least 2 hours until firm.
- When ready to use, I slice the cold butter into rounds approximately 1/4-inch thick.
- I place these rounds on hot steaks immediately before serving, allowing them to melt into a luxurious sauce.
Storage and Usage Tips
- Refrigerated: Keeps for up to 1 week
- Frozen: Maintains quality for up to 3 months
- Always wrap tightly to prevent absorption of other flavors
- Bring to room temperature for 5-10 minutes before slicing for smooth cuts
Nutritional Information
Per 1 tablespoon serving:
- Calories: 102
- Total Fat: 11.5g
- Saturated Fat: 7.2g
- Cholesterol: 30mg
- Sodium: 73mg
- Total Carbohydrates: 0.3g
- Protein: 0.1g
- Preparation Time: 15 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 15 minutes
Professional Tips
- For optimal flavor development, I recommend preparing this butter at least 4 hours before use.
- When serving on steaks, I place the butter on the meat just as it comes off the heat – this ensures perfect melting.
- I also use this versatile butter on grilled vegetables, bread, or as a finishing touch for seafood.
- For longer storage, I sometimes divide the log into smaller portions before freezing.
This compound butter elevates any steak to steakhouse quality, creating a restaurant-worthy experience in your own kitchen. The combination of fresh garlic, herbs, and perfectly softened butter creates a luxurious finishing touch that transforms good steaks into memorable meals.
