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Compound Butter is the perfect addition to any perfectly seared steak. This Chilli & Roasted Garlic Compound Butter has complex layers of flavour and a deep richness from the roasted garlic. Balanced in flavour perfectly from chilles, shallots and other herbs and spices this will be the only way you will eat your steak. You can make this butter in advance and serve it when you have your steak prepared. This Chilli & Roasted Garlic Compound Butter also pairs well with potatoes or other warm comforting meals; try it on some mashed potatoes or in a grilled cheese sandwich!
Why You'll Love This Recipe
- The flavour of this Chilli & Roasted Garlic Compound Butter is UNMATCHED! The roasted garlic gives this butter a rich and complex flavour, paired with shallots, spicy chillis, and other herbs and spices there is soo much flavour to love in this butter.
- The perfect accompiament to perfectly seared steak! Steak is great, but try adding this delicious butter on top to take it to the next level. Place the butter on the steak while it is hot so it can mely slighy.
- This compound butter is customizable. You can add more or less chilli peppers depnding on your spice tolerance. As well, add in or take away spices and herbs to your perosnal taste.
- This compound butter will last over a weeek in the fridge! You can make this butter in adacne and have it ready for steak, chicke, pork, or even side dishes like potoaotes!
Ingredients Needed
Steak
2 Ribeye Steaks (about 370g each)
Salt & Black Pepper, to taste
Roasted Garlic & Chilli Compound Butter
2 Heads of Garlic
Pinch of Salt
2 Tablespoon Olive Oil
1 Cup Butter, softened
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
4-6 Red Thai Chilli Peppers
1/2 Teaspoon Dried Red Chilli Flakes
1 Small Shallot, minced
1 Teaspoon Fresh Parsley, minced
1 Teaspoon Fresh Thyme, minced
How To Make This Recipe
Start by roasted the garlic. Cut the top off two heads if garlic and add them cut side up to a piece of tin foil with a pinch of salt and 1 tablespoon of oil on top of the heads of the garlic. Create a bed/boat around the tinfoil encasing the garlic heads but leaving the top open. Roast in a 400 degree oven for about 25-30 minutes or until you see the garlic cloves are a deep golden brown. Allow to cool for at least 10 minutes.
Once the garlic is roasted and slightly cooled add the roasted garlic (by pinching from the base and it should slide out like butter) to the softened butter in a mixing bowl. Add in the minced shallots, parsley and thyme followed by olive oil, salt, pepper, and dried red chilli flakes. Use a fork to mash all the ingredients together until well incorporated.
Add the mixed butter to a large piece of plastic wrap. Gently wrap up the butter and form it into a cylinder shape. Roll the butter in the plastic wrap against the counter to form it into a rounded shape. Place the butter in the fridge for at least 1 hour or until the butter is cold.
Once the butter is cold, you are ready to cook the steak. Season each side of the steak with salt and pepper. Place 1 tablespoon of olive oil in a cast iron skillet. Cook the steak on each side until a golden crust is formed. Cooked until your preferred doneness, I cooked mine to medium rare. Place the steak to the side and allow to rest for about 5-10 minutes.
Remove the compound butter from the plastic wrap and slice the butter with a sharp knife into 1/2 inch discs. Place a disc of the compound butter on top of each steak. When the steak is cooling down you can place the butter disc on top so it starts to melt before serving. (or you could use a butane torch to melt the butter or place under the broiler until melted).
This compound butter will last up to 5 days in an airtight container in the fridge. The compound butter will serve up to 10 steaks depending on how much butter you serve for each steak. This Roasted Garlic & Chilli Compound Butter Steak is best served with Roasted Seasoned Potatoes (recipe in this blog post). Enjoy! 🙂
Equipment Needed
Cast Iron Skillet
Plastic Wrap
Try this Compound Butter Steak with Roasted Seasoned Potatoes
These Roasted Seasoned Potatoes are the PERFECT side dish to this Chilli & Roasted Garlic Compound Butter Steak. When I was developing this recipe, I created these potatoes to serve this steak on the side and topped with the delicious compound butter. Try it for yourself!
Notes + Tips
- When you sear the steak it should be at room temperature. Take the steak out of the fridge 15-20 minutes before cooking and season with salt and pepper before it goes into the pan. This well ensure an even crust on both sides of the steak and help reach an internal temperature, I cooked my steak to medium rare, about 130-140 degrees F. Optionally, you can always grill the steak too.
- When making the compound butter the butter should be softened and be at room temperature for at least a few hours. This will help when adding all the other ingidients like garlic and chilli and you will be able to mix the butter well.
- Cool the butter until it is solid (at least 1 hour) and cut it with a large sharp chef knife to get even cut round discs.
- Note: when making the Chilli & Roasted Garlic Compound Butter, the garlic needs to be roasted ahead of time. You can do this 40 minutes before you start or even the day before.
- Use a cast iron skillet to cook the steak. Cast iron skillets are bottom heavy and retain heat well meaning they will cook the steak perfectly and give it a nice colour on both sides.
- Adjust the spice level to your taste! This recipe calls for 4-6 Red Chilli Peppers but add less or more depending on your heat tolerance.
- When the steak is cooked, take it out of the pan and set aside for 10 minutes to rest. Place a few discs of compound butter on top so it melts slightly.
- You can store this compound butter for over a week in the fridge! Place the compound butter in an air tight container and use it on other yummy dishes like chicken, grilled cheese, and potatoes!
Other Recipes You Will Love
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The Perfect Steak with Roasted Garlic u0026amp; Chilli Compound Butter
PRINT PIN VIDEOIngredients:
Steak
- 2 Ribeye Steaks (about 370g each)
- Salt u0026 Black Pepper, to taste
Roasted Garlic u0026 Chilli Compound Butter
- 2 Heads of Garlic
- Pinch of Salt
- 2 Tablespoon Olive Oil
- 1 Cup Butter, softened
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 4-6 Red Thai Chilli Peppers
- 1/2 Teaspoon Dried Red Chilli Flakes
- 1 Small Shallot, minced
- 1 Teaspoon Fresh Parsley, minced
- 1 Teaspoon Fresh Thyme, minced
Instructions:
- Start by roasted the garlic. Cut the top off two heads if garlic and add them cut side up to a piece of tin foil with a pinch of salt and 1 tablespoon of oil on top of the heads of the garlic. Create a bed/boat around the tinfoil encasing the garlic heads but leaving the top open. Roast in a 400 degree oven for about 25-30 minutes or until you see the garlic cloves are a deep golden brown. Allow to cool for at least 10 minutes.
- Once the garlic is roasted and slightly cooled add the roasted garlic (by pinching from the base and it should slide out like butter) to the softened butter in a mixing bowl. Add in the minced shallots, parsley and thyme followed by olive oil, salt, pepper, and dried red chilli flakes. Use a fork to mash all the ingredients together until well incorporated.
- Add the mixed butter to a large piece of plastic wrap. Gently wrap up the butter and form it into a cylinder shape. Roll the butter in the plastic wrap against the counter to form it into a rounded shape. Place the butter in the fridge for at least 1 hour or until the butter is cold.
- Once the butter is cold, you are ready to cook the steak. Season each side of the steak with salt and pepper. Place 1 tablespoon of olive oil in a cast iron skillet. Cook the steak on each side until a golden crust is formed. Cooked until your preferred doneness, I cooked mine to medium rare. Place the steak to the side and allow to rest for about 5-10 minutes.
- Remove the compound butter from the plastic wrap and slice the butter with a sharp knife into 1/2 inch discs. Place a disc of the compound butter on top of each steak. When the steak is cooling down you can place the butter disc on top so it starts to melt before serving. (or you could use a butane torch to melt the butter or place under the broiler until melted).
- This compound butter will last up to 5 days in an airtight container in the fridge. The compound butter will serve up to 10 steaks depending on how much butter you serve for each steak. This Roasted Garlic u0026 Chilli Compound Butter Steak is best served with Roasted Seasoned Potatoes (recipe in this blog post). Enjoy! 🙂
Video
Nutrition
Hi There I’m Victoria!
I make easy to follow, simple, and DELICIOUS recipes. Here at Vic Eats you will find many different kinds of recipes whether that be breakfasts, main course yummy desserts or easy snacks!
