Garlic Herb Compound Butter (Classic Steakhouse Style)
The classic steakhouse-style garlic herb compound butter - a balanced, reliable combination that works on steak, pasta, bread, and vegetables alike.
This is the classic steakhouse-style compound butter, and the right place to start if you've never made one before - a straightforward, reliable combination that works on almost anything.
Garlic Herb Compound Butter
Prep time: 10 minutes, plus chilling | Makes: about 1 cup
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 garlic cloves, very finely minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves, finely chopped
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
Instructions
- In a medium bowl, mash the softened butter with a fork until smooth.
- Add the garlic, parsley, chives, thyme, salt, and pepper. Mix thoroughly until evenly distributed.
- Spoon onto parchment paper or plastic wrap and roll into a log, twisting the ends to seal.
- Refrigerate for at least 1 hour before slicing, or freeze for longer storage.
Notes
This butter keeps in the fridge for about 2 weeks and in the freezer for up to 3 months.
Why This Combination Works
Garlic provides a savory backbone, while the trio of parsley, chives, and thyme gives a well-rounded herb flavor without any single herb dominating. It's a deliberately balanced, crowd-pleasing combination rather than a bold, single-flavor showcase, which is exactly why it works on such a wide range of dishes.
What to Use It On
- Melted over a hot steak right off the grill or pan
- Tossed with hot pasta as a quick, simple sauce
- Spread on bread before toasting for garlic bread
- Melted over roasted or steamed vegetables
- Stirred into mashed potatoes
Variations
- Roasted garlic version: Substitute roasted garlic for raw for a milder, sweeter garlic flavor.
- Single-herb version: Use just one herb (rosemary, tarragon, or dill all work) in place of the mixed trio for a more focused flavor.
- Extra garlicky: Increase the garlic to 4 or 5 cloves if you want a more assertive flavor.
Once this version feels familiar, branching into bolder or more unusual flavor combinations gets a lot easier. For more, see the complete compound butter guide.
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