Make Compound Butter for Steak, Chicken, Fish

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If you’ve ever wondered how to flavor your favorite protein without using sauces or gravies, compound butter is your answer. You can have some pre-made compound butter in your freezer or refrigerator, ready to easily flavor your next dish.

Compound Butter

What is Compound Butter?

Compound butter is butter mixed with ingredients to add flavor. Examples would be herbs, perfect for proteins or vegetables, or made sweet with ingredients such as honey, maple syrup, and fruit, perfect for breakfast and bread items.

Parsley Compound Butter

How Do You Make Compound Butter?

  • Make sure your butter is soft. I prefer unsalted.
  • Chop fresh herbs very finely and mix in a little at a time to get the amount you like. A tablespoon of chopped herbs for 1/4 cup butter is a good ratio, but you might prefer more or less, depending on what the herb is.
Thyme Compound Butter Collage

How to Roll Compound Butter

Shape your butter into a roll on plastic wrap. Twist the ends, and freeze. Freezing makes it easier then to cut into pats of butter to use with your favorite foods.

Wrapped Compound Butter from Spinach Tiger

What is the Best Compound Butter for Steak?

My favorite compound butter for steak is compound butter made with thyme. Thyme is my all around favorite herb. If you could only have one herb, thyme is the most versatile.

Thyme Compound Butter

Making Thyme Butter – Make sure you take the little green leaves off of the woody stem first.

Another good compound butter for steak is garlic or garlic parsley compound butter.

Garlic Compound Butter

Mince your garlic very fine before adding to butter.

  • Garlic Compound Butter – One garlic clove per 1/2 cup butter is a good measurement, but more if you really want more. Add herbs such as parsley or thyme.

Recipes that Benefit from Compound Butter

Compound Butter
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Compound Butter

Compound Butter with various herbs, perfect for steaks, veggies, etc.
Prep Time15 minutes
Course: condiment
Cuisine: American
Keyword: compound butter, herb butter


  • 1 cup grass fed butter divided
  • 8 tablespoons various chopped herbs parsley, rosemary, thyme, etc.
  • 2 garlic cloves, minced optional


  • Chop herbs finely. Keep separate, so you can have parsley butter, rosemary butter, etc. You can also add in some minced garlic if desired or just make garlic butter.
  • Make sure butter is soft enough to stir herbs into. Use 2 tablespoons per 1/2 cup butter (1 stick).
  • Once herbs are incorporated, roll into a piece of plastic wrap or parchment paper. Make a roll shape and place in freezer to keep for up to three months.
  • Use frozen, and slice as needed. Keep frozen.

Garlic Butter

  • Use 1 clove garlic per 1/2 cup butter.

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