This is a meal fit for a king. (And a queen. Me. Duh.) My husband is adamant that he not use steak sauce on a ribeye. He usually rattles on about preserving the sanctity of a great cut of meat. I, on the other hand, like to dip my food into something. (Childish huh?) This Garlic Herb Steak Butter is a delicious compromise.
It adds rich buttery flavor to a rich piece of meat, the garlic smell and taste drips off of the side of the steak…and just the right amount of fresh herbs balances the plate.
And the kid in me gets to dip my steak in something very grown up and “preserve the sanctity of beef”. ✌ ❤ ?
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Garlic Herb Steak Butter. Yes, it is that good.
But, aren’t you just putting animal fat on animal fat?
Yes. That is exactly what we are doing.
This is another of our “idea” posts instead of a recipe. But it reminds me of a high-dollar steak-house item. For pennies.
While my husband was out cooking prime grass-fed beef on the grill (yes, I’m totally bragging), I let a stick of butter soften.
I am extremely fortunate (and forever grateful) to have a cattle farming set of parents. My freezer is like Christmas all year long.
Ok, back to the Garlic Herb Steak Butter. You can add the garlic in straight out of the jar, or saute it in a skillet first to roast it. Up to you. We just tossed ours in for time.
Add garlic to the softened butter (more or less to your preference), and some seasoning. We used So La Seasoning blend in the low-sodium variety. You could use salt and pepper or any all purpose seasoning blend.
Then…the chopped herbs. I used fresh parsley and cilantro because that is what I had left over from another recipe. Here are some other suggestions for Garlic Herb Steak Butter, but use FRESH HERBS. It will make a world of difference:
- Rosemary and parsley** my personal fave
- Oregano and thyme
- Sage and thyme**great for pork
- Dill and chives **perfect for fish
- Basil and parsley
Mush it all up. Not sure what the culinary term is for mush.
Place the butter and garlic herb steak butter mixture on a sheet of wax paper. Fold the wax paper over the butter and gently roll and form it into a cookie dough style roll.
Twist the ends candy wrapper style and place in the refrigerator to harden.
When it is chilled, unwrap, slice into large pieces, and serve with your favorite grilled steak and sides and ENJOY!
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- 1 stick salted butter, softened
- 1 heaping TB minced garlic
- 1/2 tsp So La Seasoning Blend, reduced sodium (or your favorite seasoning blend)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Combine all ingredients. Place on waxed paper. Fold the wax paper over the butter mixture, and gently roll to form a log.
Twist the ends of the wax paper, and place in the refrigerator to harden.
Once hardened, unroll, slice and serve with your favorite cut of beef.