Steak with Garlic Herb Compound Butter

Name: Steak with Garlic Herb Compound Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 ribeye steaks (1-inch thick); Salt and pepper to taste; 2 tablespoons olive oil; 1/2 cup unsalted butter, softened; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste

Highlighted under: Comfort Food

I absolutely love cooking steak, and this Steak with Garlic Herb Compound Butter is one of my go-to recipes. The rich, juicy flavor of the steak combined with the creamy, herb-infused butter elevates the dish to an entirely new level. It's surprisingly easy to make, yet it feels incredibly indulgent. Whenever I serve this at gatherings, I always get compliments, which makes the effort worth it. It’s perfect for a weeknight dinner or a special occasion, and it's bound to impress anyone at your table.

Created by

Violet Hart

Last updated on 2026-01-07T11:49:14.275Z

When I first made this dish, I was amazed at how simple yet flavorful it was. The key to a perfect steak is ensuring you let it rest before slicing; it keeps all those flavorful juices in. I experimented with different herbs in my compound butter, and I settled on a blend of garlic, parsley, and thyme—they create a perfect flavor profile that complements the steak beautifully.

Another tip I discovered is to sear the steak on high heat for that amazing crust. It not only locks in moisture but also adds a delightful texture contrast to the tender inside. Give it a try, and I promise you'll find your new favorite way to enjoy steak!

        Why You'll Love This Recipe
        Rich, herbaceous flavor from the compound butter
Perfectly seared steak with a juicy interior
Easy enough for a weeknight meal, fancy enough for a celebration

      

Understanding the Compound Butter

The garlic herb compound butter is a key element in this recipe, as it adds a rich, creamy texture and a burst of flavor that complements the steak beautifully. The use of unsalted butter allows you to control the saltiness of the dish. When combining the ingredients, ensure the butter is room temperature for easier mixing; it should be soft, but not melted. A proper consistency is essential—you want it to hold its shape when chilled, yet be spreadable over the warm steak.

Herbs like parsley and thyme not only infuse the butter with earthy notes, but they also brighten the dish. Fresh herbs are preferable, as dried versions can alter the flavor profile significantly. I recommend carefully chopping them to release their essential oils, which enhances the overall taste. You can experiment with different herbs, such as chives or rosemary, depending on your preference or seasonal availability.

Perfectly Cooking the Steak

To achieve that coveted perfect sear on your ribeye steak, make sure your cast-iron skillet is preheated to a high temperature before you add the oil. A hot skillet is vital for creating a golden-brown crust, which locks in the steak's natural juices. It’s important to avoid overcrowding the pan; if you’re cooking more than two steaks, do it in batches. High heat creates a tasty Maillard reaction that defines a well-cooked steak, so don’t rush this step.

Cooking time is also crucial. For medium-rare, aim for an internal temperature of about 130°F (54°C). If you don’t have a meat thermometer, use the finger test: the steak should feel soft yet firm when pressed. Once done, let the steak rest for at least 5 minutes for the juices to redistribute. This ensures every slice remains juicy and flavorful, offering the best eating experience possible.

Ingredients

For the Steak

4 ribeye steaks (1-inch thick)
Salt and pepper to taste
2 tablespoons olive oil

For the Garlic Herb Compound Butter

1/2 cup unsalted butter, softened
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

Make sure to let the butter chill in the refrigerator for a bit to firm up before serving.

Instructions

Prepare the Compound Butter

In a bowl, mix together the softened butter, minced garlic, parsley, thyme, salt, and pepper until well combined. Scoop the mixture onto a piece of plastic wrap, form into a log, and twist the ends to seal. Refrigerate for at least 30 minutes.

Cook the Steak

Season the steaks liberally with salt and pepper on both sides. Heat olive oil in a cast-iron skillet over high heat. Once hot, add the steaks and sear for about 4-5 minutes per side for medium-rare.

Adjust time based on your preferred doneness.

Serve

Remove the steaks from the skillet and let them rest for about 5 minutes. Slice and serve with a generous slice of the garlic herb compound butter on top.

Enjoy your delicious steak with a side of vegetables or mashed potatoes!

Pro Tips

For an extra touch, you can add some red wine to deglaze the pan after cooking the steak and create a quick sauce.

Storing and Making Ahead

You can prepare the garlic herb compound butter in advance, making meal prep much easier. Once formed into a log and wrapped, it can be stored in the refrigerator for up to a week or frozen for up to three months. When ready to use, simply slice off as much as you need and let it soften at room temperature for a few minutes before incorporating it into your dish.

While the cooked ribeye steaks are best served fresh, leftovers can be refrigerated for up to three days. To reheat, warm them in a skillet over medium-low heat until warmed through, taking care not to overcook them, as this will dry them out. You might consider adding a touch of the compound butter during reheating for added flavor.

Customization Options

For those looking to switch things up, consider using different cuts of steak such as sirloin or New York strip—just adjust cooking times accordingly, as thinner cuts will cook faster. Alternatively, for a leaner option, you could use chicken breasts or fish and still top them with the compound butter. This recipe is quite versatile and can adapt to a range of proteins.

If you're aiming for a dietary swap, try using a dairy-free butter substitute for the compound butter or even a high-quality olive oil mixed with the herbs. This variation will keep the flavor profile lively while accommodating various dietary preferences. Adjust the seasonings based on your taste or explore adding grated citrus zest for a refreshing twist.

Questions About Recipes

→ Can I use different cuts of steak?

Yes, you can use cuts like sirloin or filet mignon, but cooking times may vary.

→ How do I know when my steak is cooked perfectly?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

→ Can I make the compound butter ahead of time?

Absolutely! You can prepare the compound butter up to a week in advance and keep it in the fridge.

→ What should I serve with this steak?

It pairs beautifully with roasted vegetables or a fresh salad.