Compound butter is easy to make and it is a versatile spread. A perfect pairing with Grilled New York Strip Steaks, or spread on baguettes to make garlic toast, this easy herb compound butter recipe will also add fantastic flavor to any savory recipe using butter.
This post is sponsored by Gourmet Garden, purveyor of lightly dried herbs and herb pastes used in the Boulder Locavore kitchen regularly. All opinions are my own.
At this time of year, I would happily grill almost every meal. I was talking to a fellow grilling friend last week and confessed I am never happier than when I reek of smoke and every time I turn my head my hair releases wafts of eau de campfire. I’m sharing a super delicious and easy recipe today that I think you’ll love: Easy Herb Compound Butter and Grilled New York Strip Steaks.
What is Compound Butter?
In all honesty I did not know what compound butter was until a few years ago. It’s butter that has other ingredients, usually herbs, mixed in. It’s very easy to make, and with the right herbs you’ll find yourself using it on everything from garlic bread to potatoes and vegetables to grilled meats.
I introduced you to a newer Boulder Locavore partner, Gourmet Garden, a few months ago after attending a Food Stories workshop they held (I was inspired to make a Spicy Thai Lemongrass Ginger Margarita after the trip). They make lightly dried herbs and stir-in herb pastes (which are organic and gluten-free). The lightly dried herbs come in little pots (refer to photo below) which snap together for easy storage and stay fresh for 3 months after they are opened. The stir-in pastes are in squeeze tubes and I now can’t imagine cooking without them. My fridge is fully stocked and I use them all the time. Thanks to them the ‘prep’ for this recipe was measuring them out. Period.
Ingredients in Herb Compound Butter
It’s a lot of fun to create compound butters for a specific recipe or a generic blend to have on hand when the mood hits to use them. For this recipe I chose the following herbs:
- chunky garlic and
- chili peppers for a hint of spiciness
Adding a pat of compound butter to the top of a freshly grilled steak really enhances the flavor as it soaks in. It does not leave the steak fatty or greasy, but rather moist and fantastic!
You can use fresh herbs from an outdoor or indoor herb garden or buy Garden Gourmet herbs for this compound butter recipe.
For detailed instructions read this Ultimate Grilling Steaks guide.
Easy Herb Compound Butter & Grilled New York Strip Steaks
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 1/2 teaspoons Gourmet Garden Lightly Dried Chives
- 1 ½ teaspoons Gourmet Garden Lightly Dried Parsley
- 1 teaspoon Gourmet Garden Lightly Dried Chili Pepper
- 2 teaspoon Gourmet Garden Stir-In Chunky Garlic
- 1-inch thick New York Strip Steaks (quantity to suit need), room temperature
- Freshly ground pepper
Instructions for Easy Herb Compound Butter:
- In a mixing bowl (standing or handheld mixer) cream together the softened butter. Add the herbs and mix just to incorporate.
- On a sheet of plastic wrap, spoon the butter mixture into a log shape (about 2 inches in diameter). Use a spatula to gently form the log shape.
- Fold one side of the plastic wrap tightly over the compound butter and roll over the remaining plastic wrap so the compound butter is totally enclosed. Twist the ends of the plastic wrap tightly to the end of the compound butter log. Place in the refrigerator until hardened.
Instructions for grilling the steaks:
- Heat a grill to 450 degrees. Clean/brush and oil the grill. Place the room temperature steaks on the grill for 2 minutes. With heatproof tongs, rotate the steaks 45 degrees and grill an additional 2 minutes. Watch for grill flare ups (can grill with lid up or down) and spray any with water to prevent burning the steaks.
- Turn the steaks over and grill 2 minutes. Rotate 45 degrees and grill a final 2 minutes. Remove steaks from the grill, sprinkle with fresh pepper, add a tablespoon of the compound butter per steak and allow them to rest for 3-5 minutes before serving.