Sauces
Garlic and Herb Butter
A log of garlic and herb butter to slice on to hot steak as it rests: soft butter beaten with garlic, parsley, chives, thyme and lemon. Freezes well.
- Serves 8
- Prep 10 min
- Chill 1 hr
- French
Method
Beat the soft butter in a bowl with a wooden spoon until creamy.
Beat in the garlic paste, parsley, chives, thyme, lemon zest and juice and a good grinding of pepper. Taste and add salt if needed.
Spoon on to a sheet of baking paper, roll into a sausage about 3 cm across and twist the ends. Chill for at least 1 hour (or freeze for up to 3 months).
Cut into slices and put one on each hot steak as it rests, so it melts into the juices. Also good on jacket potatoes, grilled fish and garlic bread.
Tip: tap a step to tick it off as you cook.
Serve with: Perfect Steak
- Perfect Steak: cuts and cooking guide
- Sirloin Steak (US: New York Strip Steak)
- Rump Steak (US: Top Sirloin Steak)
- Fillet Steak (US: Filet Mignon)
- T-bone Steak (US: T-bone or Porterhouse)
- Rib-eye Steak (US: Ribeye Steak)
More sauces for steak: Peppercorn Sauce, Béarnaise, Diane Sauce, Chimichurri, Steakhouse Sauce, Blue Cheese Sauce, Horseradish Cream, Garlic and Herb Butter, Maître d’Hôtel Butter.
Chef’s notes
- Raw garlic gets stronger as the butter sits; for a mellow version, use 4 cloves of roasted garlic instead.
- For a steakhouse twist add 1 tsp Dijon mustard or a few drops of Worcestershire sauce.
About this dish
Flavoured ("compound") butters are a classic of French cookery: Escoffier’s Le Guide Culinaire lists dozens, from garlic butter (beurre d’ail) to maître d’hôtel butter.
How this recipe was developed
A simple composite of the classic French compound butter and the steakhouse garlic butter, written in our own words.
- Garlic crushed with salt. makes a smooth paste so no raw pieces.
- Rolled and chilled. so it can be sliced neatly on to the steak.
This is an original Cookeryonline recipe written in our own words. Ingredient choices and techniques are credited above; no source text has been copied.