Introduction
The marriage of steak and compound butter dates back to classic French cuisine, where maître d'hôtel butter was first created in Parisian restaurants during the 19th century. This elevated preparation method transformed simple grilled meats into elegant dishes worthy of fine dining establishments. Today, this technique remains a steakhouse favorite, cherished by chefs and home cooks alike for its ability to enhance a perfectly cooked steak with minimal effort. The beauty lies in its versatility – while traditional French preparations might stick to parsley and lemon, modern variations embrace a world of herbs and aromatics, making each preparation unique to the chef's preferences.
Ingredients
• 2 ribeye steaks (12-14 oz each), USDA Prime or Choice grade, 1.25-1.5 inches thick
• 8 tablespoons unsalted butter, softened to room temperature
• 4 cloves fresh garlic, finely minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves, stripped from stems
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons high-smoke-point oil (grapeseed or avocado)
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon flaky sea salt (such as Maldon)
Step 1:
Remove steaks from refrigerator 30-45 minutes before cooking to reach room temperature. Pat dry with paper towels.
Step 2:
In a small mixing bowl, combine softened butter, minced garlic, chopped rosemary, thyme leaves, and parsley. Mix well and set aside.
Step 3:
Season steaks generously on both sides with kosher salt and black pepper.
Step 4:
Heat cast iron skillet over high heat until very hot (about 5 minutes). Add oil and wait until it begins to shimmer.
Step 5:
Place steaks in skillet and sear for 4-5 minutes on each side for medium-rare (internal temperature 135°F).
Step 6:
Remove steaks from heat and let rest for 5-7 minutes on a cutting board.
Step 7:
Top each steak with a generous portion of compound butter and sprinkle with flaky sea salt before serving.
Q: How do I know when my steak is done?
A: For medium-rare, internal temperature should reach 135°F. Medium is 140°F, medium-well is 150°F.
Q: Can I make the compound butter ahead of time?
A: Yes, compound butter can be made up to a week in advance and stored in the refrigerator.
Q: Why let the steak rest?
A: Resting allows juices to redistribute throughout the meat, resulting in a juicier steak.
• For best results, bring steaks to room temperature 30-45 minutes before cooking.
• Grass-fed beef can be substituted but may cook faster due to lower fat content.
• Plant-based butter can be used for dairy-free option, though flavor will differ.
• Fresh herbs strongly preferred, but dried can be used (reduce quantity by two-thirds).
• Contains dairy (butter) - for dairy allergies, use clarified butter or oil-based alternatives.
• Premium quality salt enhances final presentation and taste.
Serve immediately while butter is melting, with compound butter medallion on top and flaky salt sprinkled over.
Store leftover steak wrapped in foil for up to 3 days in refrigerator. Store unused compound butter rolled in parchment paper for up to 1 week.
Begin preparing compound butter while steaks come to room temperature. Heat skillet while seasoning steaks.
- Never flip steaks more than once to achieve proper crust
- Use tongs instead of fork to prevent juice loss
- Let steaks rest full time to retain juices
Try blue cheese compound butter variation by adding 2oz crumbled blue cheese to butter mixture, or add truffle oil for luxurious truffle butter version.
Pair with full-bodied red wine such as Cabernet Sauvignon or Malbec. Serve alongside roasted potatoes and grilled asparagus.
Year-round, especially popular during grilling season
Contains dairy (butter). May contain traces of garlic and herbs.
