How To Make Compound Butter For Steaks

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compound butter on steak

Want to add a whole lotta flavor to a steak? Dollup it with a big ‘ole slice of compound butter and watch a good steak come alive to make a fabulous steak as the butter melts and makes a sauce!

Compound butter is simply whole butter combined with herbs or other seasonings and usually used to sauce grilled or broiled items, vegetables, and pastas, or as a spread for sandwiches and canapes. You can also make compound sweet butter by adding any combination of spices. Pumpkin pie spice or cinnamon butters make wonderful spreads for toast, biscuits or waffles. Even adding grated parmesan cheese, garlic and a bit of parsley to softened butter for your dinner rolls will make you “justly famous”!

But let’s talk steak! I have four fabulous compound butters I want to share with you.

Smoked Tomato Butter

The smoked tomatoes add so much flavor to this butter!

  • 1 lb. butter, softened, room temperature
  • 1 cup smoked tomatoes, rough chopped (use stovetop smoker)
  • 1/2 bunch cilantro, chopped
  • 1 lemon, juiced
  • Kosher salt and black pepper to taste

 

Let me say something about a stovetop smoker. The stovetop smoker allows you to smoke foods of all types right on your own stove (and comes with different flavored smoking chips). The Cameron’s Smoker also doubles as a steamer, so you really get two great cookers in one. I love mine!

stovetop smoker

Cut roma tomatoes in half. Use hickory chips. Once smoker is ready with a low rolling smoke, place tomatoes in smoker.

smoking tomatoes

Smoke on high for 30 minutes. After 30 minutes, turn the flame off and leave tomatoes in smoker for 30 more minutes.

smoked tomatoes

Remove from smoker.

Place butter in bowl of food processor and whip until smooth. Add remaining ingredients, mix well.

smoked tomato butter

Simply chill the blended butter in the refrigerator for about 30 minutes, and then roll it into a medium-sized log on wax paper. Tightly wrap the log in the wax paper, twist the ends closed, and freeze. Or for a pretty presentation, pipe the butter into rosettes on wax paper and freeze.

smoked tomato butter frozen

When you’re ready to use the butter, remove from the freezer and slice off rounds as needed or place a rosette on each steak.

Raspberry-Chipotle Butter

  • 1 pound unsalted butter, softened to room temperature
  • 1 chipotle pepper, seeded and minced
  • 1 shallot, peeled and minced
  • 1/4 cup fresh raspberries, pureed
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper

 

Place butter in bowl of food processor and whip until smooth. Add remaining ingredients, mix well.

raspberry-chipotle butter

Simply chill the blended butter in the refrigerator for about 30 minutes, and then roll it into a medium-sized log on wax paper. Tightly wrap the log in the wax paper, twist the ends closed, and freeze. When you’re ready to use the butter, remove from the freezer and slice off rounds as needed.

raspberry-chipotle butter frozen

Stilton Butter

  • 1 stick butter at room temperature
  • 1/4 pound of Stilton blue cheese (or substitute gorgonzola)
  • 1/4 teaspoon fresh cracked black pepper
  • 1/2 teaspoon fresh thyme leaves

 

Place butter in bowl of food processor and whip until smooth. Add remaining ingredients, mix well.

Simply chill the blended butter in the refrigerator for about 30 minutes, and then roll it into a medium-sized log on wax paper. Tightly wrap the log in the wax paper, twist the ends closed, and freeze. When you’re ready to use the butter, remove from the freezer and slice off rounds as needed.

Whiskey Butter

  • 2 sticks unsalted butter, softened
  • 2 shallots minced, soaked in whiskey (Jack Daniels)
  • 3 tsp. minced parsley
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. Worcestershire sauce
  • 3 tsp. whiskey
  • 1/2 tsp. sea salt or salt
  • White pepper to taste

 

Place butter in bowl of food processor and whip until smooth. Add remaining ingredients, mix well.

Simply chill the blended butter in the refrigerator for about 30 minutes, and then roll it into a medium-sized log on wax paper. Tightly wrap the log in the wax paper, twist the ends closed, and freeze. When you’re ready to use the butter, remove from the freezer and slice off rounds as needed.

The next time you are grilling steaks and want to add some wonderful flavor, why not whip up one of these flavored butters. Your guests will love it!

compound butter on steak

About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!

Sincerely,

Chef Kathy

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