The Ultimate Steak Butter (Cafe de Paris Butter)

What's the best way to enjoy the perfect steak? It's with a dollop of this delicious steak butter! It's a simple compound butter recipe full of fresh herbs, fresh garlic, a little lemon juice, and worcestershire sauce for the perfect compliment to your tender and juicy steak! Indulge in this incredible compound butter designed to elevate your steak experience to new heights! 

For another easy steak recipe, try my bavette steak and pepper steak recipe!

Picture this: a sizzling, succulent steak, with a decadent pat of this garlic herb compound butter melting luxuriously over the perfectly seared crust. Each bite captivating your tastebuds, as the rich, creamy butter intertwines with the steak's juices, creating a harmonious dance of tastes that lingers on your palate.

Well, you don't have to picture it because you can bring it to reality by making this easy steak butter recipe! It literally takes minutes to make, is full of flavor, and goes perfectly with any steak! With notes of fresh rosemary, garlic, and fresh parsley, this compound butter marries the classic flavors of steak with the delight of savory herbs.

Why You'll Love this Recipe

• Incredibly Versatile! While this recipe is perfect for any night of the week, it's also great for a special occasion and goes well with any meat or even as a spread for dinner rolls! I especially love compound steak butter on pork chops and using it as a cooking butter to sear my salisbury steak for added flavor! 
• So much flavor! This steak butter recipe takes any good steak to the next level. This isn't just flavored butter, it's your steak's new best friend!
• Easy to make! This recipe calls for simple ingredients and can be made in 5 minutes! You don't need any fancy equipment, just a mixing bowl and a rubber spatula or wooden spoon.
• It supports sustainability! Plugra butter comes from Dairy Farmers of America’s family-owned farms. DFA and their Nerd Herd of farmers, engineers, scientists and more are working to make dairy even more sustainable. Did you know some of their family farmers harness renewable energy from solar panels to provide power to their communities? Learn all about it at dfanerdherd.com.

Ingredients

(full list of ingredients and measurements in the recipe card) 

• High Quality Butter - I used Plugra's Salted Butter for this recipe. It's ultra creamy and has an incredibly velvety texture and rich natural flavor that takes this steak butter to the next level. You can also use unsalted butter to control the amount of salt.
• Fresh Herbs - the fresher the better! We're using rosemary and parsley here. Be sure to dice as finely as possible to release all of the herby flavor into the butter! I don't recommend using dried herbs for this recipe.
• Dijon Mustard - this is my secret ingredient. It adds a unique flavor You can't taste the mustard but without it, this recipe just isn't the same!
• Worcestershire Sauce - this adds a nice umami touch to the flavor profile. If you don't have worcestershire sauce, you can use soy sauce instead.
• Lemon Juice - you can also add a little lemon zest to brighten up the flavors!
• Garlic - use fresh garlic and be sure to chop very finely! Avoid buying the jarred minced garlic, it has a pungent garlic flavor that doesn't yield the best results for this recipe.
• Shallots - this ingredient is optional, but adds SO much flavor.

How to make Garlic Butter for Steak

This steak butter recipe is SO easy! Simply diced up you garlic, shallots, and herbs and combine with the butter. Then add a little dijon mustard, worcestershire sauce, and lemon juice. See more below for in depth step-by-step instructions!

1. Prepare the Butter: Take the butter out of the refrigerator and let it soften at room temperature - about 1 hour. Softened butter is easier to work with and will combine well with the other ingredients.
2. Chop the Herbs, Garlic, and Shallots. Dice parsley, rosemary, garlic, and shallots as finely as possible to get the most flavor and avoid the butter from being chunky.
3. Mix the Ingredients: In a mixing bowl, combine the softened butter, chopped herbs, and worcestershire sauce, dijon mustard, and lemon juice. Season with salt and pepper to taste. Use a fork or spatula to gently blend the ingredients together until they're evenly distributed throughout the butter.
4. Optional - Shape the Butter: Lay out a piece of parchment paper or plastic wrap. Spoon the butter mixture onto the center of the paper. If you want to create a butter log, shape the mixture into a log shape using the parchment paper. Roll it up tightly and twist the ends like a candy wrapper. Alternatively, you can form the butter into small mounds or use silicone molds for decorative shapes.
5. Serve immediately or Chill and Set: Place the wrapped compound butter in the refrigerator to allow it to firm up and set. This usually takes about an hour. Once the compound butter has chilled and set, unwrap it and slice it into rounds or portions. Place it on top of your favorite dishes, like steaks, grilled vegetables, or warm bread.

Tips for making the Perfect Steak

1. Choose the Right Cut: Different cuts of steak have varying levels of tenderness and flavor. Popular options include ribeye, filet mignon, New York strip, and sirloin. Choose a cut that suits your taste preferences and cooking method.

2. Quality Matters: Opt for high-quality, well-marbled steaks. Marbling is the intramuscular fat that contributes to flavor and tenderness.

3. Bring to Room Temperature: Take the steak out of the refrigerator about 30-60 minutes before cooking. Allowing it to come to room temperature ensures more even cooking.

4. Preheat the Pan or Grill: Whether you're using a skillet or a grill, make sure it's preheated to high heat. This helps create a flavorful sear on the steak's surface.

5. Sear for Flavor: Place the steak on the hot surface and sear it for a few minutes on each side. This creates a crust that locks in the juices and enhances the flavor.

6. Doneness Levels: Use a meat thermometer to accurately gauge the steak's internal temperature. Different doneness levels correspond to different temperatures: 

• Rare: 120-130°F (49-54°C)
• Medium Rare: 130-140°F (54-60°C)
• Medium: 140-150°F (60-66°C)
• Medium Well: 150-160°F (66-71°C)
• Well Done: 160°F+ (71°C+)

7. Resting Period: After cooking, let the steak rest for a few minutes. This allows the juices to redistribute within the meat, resulting in a more tender and juicy steak.

What To Eat With Steak

Steak pairs well with a variety of side dishes that can complement its rich flavor and provide a balanced and satisfying meal. Here are some popular side dish options:

• Brown Butter Mashed Potatoes
• Honey Sriracha Brussels Sprouts
• Cheesy Garlic Bread
• Restaurant Salad House Salad
• Grilled Asparagus Caesar Salad
• Brioche Dinner Rolls

Storing, Making Ahead, freezing

You can store the remaining compound butter in the refrigerator for up to two weeks or in the freezer for several months.

Storing in the refrigerator: Place in an airtight container or resealable plastic bag to prevent it from absorbing other odors in the fridge. Store for up to 2 weeks.

Freezing: Compound butter can be frozen for several months without significant loss of flavor. Wrap the compound butter tightly in plastic wrap or parchment paper then place in an airtight container. Store up to 3 months.

Making Ahead: You can make this steak butter 3 days in advance, this is what flavor is optimal. Store in the refrigerator until you're ready to serve.

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