Blend salted butter with jarlic (jarred garlic because I’m all about saving time), Andria’s brush on steak sauce and wrap it up like a big tootsie roll. Keep this compound butter for steak in the fridge for months. Carve off a slice or two whenever you cook steaks.

People set in their ways tell me all the time that all a steak needs is salt and maybe pepper. Indeed, a steak can be great with just salt, but that doesn’t mean it can’t be better with some other layers of flavor. Thus, one quick and easy way to kick up the flavor profile of a steak is with compound butter. This butter originally topped this Reverse Sear Tomahawk Steak Recipe.

What is Compound Butter?

Compound butter, or finishing butter, is butter mixed with other ingredients to give it a multi-faceted flavor profile. It can be sweet or savory or both. The best part about compound butter is that it can be made ahead of time and kept in the fridge for months and the freezer for longer. Simply carve off a disk of compound butter and lay it over each steak as it comes off the grill.

Here are a few other great options for compound butter recipes: Sweet Chili Butter or Chipotle and Chive Butter or Garlic and Herb Butter.

Compound Butter for Steak Ingredients

• 8 ounces salted butter (2 sticks)
• 2 tablespoons Andrias Brush On Steak Sauce
• 2 teaspoons jarlic (jarred garlic)
• Wax paper, parchment paper, or plastic wrap
• Blow torch, optional

How to Make Compound Butter for Steak

Allow the butter to sit at room temp for a few hours to soften. This can be done in a microwave in seconds, but be careful. There are only a few moments between a soft stick of butter and melted butter. Then, mix in the jarlic and Andrias brush on steak sauce and bend thoroughly. Finally, pour the blended compound butter onto a sheet of parchment paper or wax paper or plastic wrap, form into a giant tootsie roll and set in the fridge to harden.

Let’s stop for a moment and discuss the Andrias Brush On Steak Sauce. Thus, this is not that A-OK sauce we grew up with to mask the flavor of poorly seasoned and over cooked steaks. Andrias is not only a phenomenal marinade, it is also an amazing addition to the cooking process by brushing it on as the steak cooks. We have been using Andria’s for close to 30 years and have been including it in recipes on this website since 2009 (I’m not kidding).

First, drop the two sticks of room temperature butter into a mixing bowl and add the jarlic and Andrias:

Then, blend the jarlic and steak sauce into the butter completely:

Finally, lay down a sheet of wax paper, parchment paper or plastic wrap and spoon the finishing butter on top and form into a big Tootsie Roll:

Whenever you cook steaks, carve a disk off the hardened butter:

Melt it with a blow torch on top of a steak:

We highly recommend the blow torch to melt the butter, roast the garlic and really open up the flavors of that steak sauce. Additionally, who doesn’t love a blow torch? Can you say, “Instant conversation starter?”

That puddle of compound butter is now an amazing dipping sauce:

Compound Butter for Steak Summary

Savory, rich, cloying, and full of garlic and that umami flavor that is so satisfying. Indeed, a steak with this butter satisfies completely. Furthermore, I could eat this butter on my next 100 steaks and never complain once. It’s roll your eyes back and curl your toes good.

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Recipe Card

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Compound Butter for Steak

Salted butter blended with jarlic and Andria's brush on steak sauce and stored in the fridge where this compound butter for steak can be kept for months

Course Compound Butter, Steak Topper

Cuisine American, American Fare, Compound Butter, Steak Topper

Keyword Andria's, Andria's Steak Sauce, Andrias Brush-On Steak Sauce, Blow Torch, Blowtorch, Butter, Chipotle and Chives Compound Butter, Compound Butter for Steak, Jarlic, Jarred Garlic, Steak, Steak Sauce

Servings 32 People

Equipment

• Wax Paper, Parchment Paper or Plastic Wrap
• Blow torch

Ingredients

• 8 ounces Salted butter 2 sticks
• 2 tbsp Andrias Brush On Steak Sauce
• 2 tsp Jarlic Jarred garlic

Instructions

• Allow the butter to sit out at room temperature for a few hours to soften. Then place the butter in a bowl and add the jarlic and steak sauce.
• Blend the ingredients together thorougly.
• Place the compound butter onto a sheet of wax paper, plastic wrap or parchment paper and roll up into a giant Tootsie Roll
• Store the compound or finishing butter in the fridge, carving off the disks of butter whenever you cook a steak.

The post Compound Butter for Steak first appeared on GrillinFools.

Author information

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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