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If you've ever purchased herbs for a recipe and you have some left over, put them to good use by making an herb butter. This recipe uses parsley, sage, rosemary, and thyme, because I have them growing in my garden. If your family prefers a different combination, go ahead and substitute what they like. The ratio is 1/2 cup of butter to 1/4 cup minced herbs, so use any herbs you like. Simply place a portion on top of a cooked steak, just like a fancy steakhouse would do.


Recipe Summary

15 mins
1 hr
1 hr 15 mins


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place 7 tablespoons softened, unsalted butter in a small mixing bowl.

  • Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.

  • Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.

  • Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.

  • Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.

  • Return to the refrigerator until firmed up, about 40 minutes.

  • Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

Cook's Note:

Use any combination of fresh herbs your family will enjoy. Herb butter is great not only on steak, but works with any grilled or roasted protein, steamed vegetables, or on baked potatoes.

Nutrition Facts

104 calories; fat 11.5g; cholesterol 30.5mg; sodium 57.3mg; carbohydrates 0.4g; protein 0.2g. Full Nutrition