Name: Garlic Herb Steak Butter
Prep time: 5 min
Total time: 5 min
Yield: 12 Servings
Cuisine: American
Ingredients: 0.5 cup Butter; 1 tbsp Bacon bits; 2 cloves Garlic; 1 tbsp Parmesan cheese; 2 tablespoons Fresh Parsley; 1 tbsp Fresh Chives; 0.25 tsp Salt; 0.25 tsp Pepper

Garlic Herb Steak Butter is the secret to that rich, savory flavor you get at your favorite steakhouse. With just a few everyday ingredients, you can whip up a restaurant-quality finishing butter that melts perfectly over hot steak, adding bold, herby, garlicky goodness in every bite.

Other

5 m

American

It is a Keeper

March 16, 2026

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Garlic Herb Steak Butter

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Place the butter in a medium-sized mixing bowl.

Add in the bacon bits, garlic and grated Parmesan and beat with an electric mixer for 1-2 minutes, until completely combined.

Season to taste with parsley, chives, salt and pepper. Beat for 30 seconds until just combined.

Place butter in a small mason jar or wrap with parchment paper and refrigerate until ready to use.

Nutrition

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Tips & Tricks (5)

Bloom Your Garlic in Butter 🧈
Gently warm minced garlic in softened butter over low heat for 2-3 minutes before mixing in herbs to release its aromatic oils and mellow its bite, creating a more sophisticated flavor base.
Toast Bacon Bits for Depth 🥓
Cook your bacon until extra crispy and render out maximum fat, then chop fine—this intensifies the smoky umami and prevents soggy bits that dilute your butter's texture.
Chop Herbs Just Before Assembly 🌿
Mince fresh chives and parsley immediately before folding into the butter to preserve their delicate volatile oils and vibrant color, rather than preparing them ahead of time.
Roll and Chill for Clean Portions 🔪
Pipe or roll the finished butter in parchment paper, refrigerate until firm, then slice into medallions for elegant plating that melts dramatically over hot steaks at the table.
Balance Umami with Parmesan Ratio ⚖️
Use finely grated Parmigiano-Reggiano sparingly (just 2-3 tablespoons per pound of butter) to add savory depth without overpowering the delicate herb and garlic notes.