How to Make 'Steakhouse Butter' at Home

How to Make ‘Steakhouse Butter’ at Home


Illustration for article titled How to Make 'Steakhouse Butter' at Home

Photo: Claire Lower

When I think of foods that benefit from a big ol’ knob of butter, a ribeye is not very high on that list—at least not typically. But do you know why restaurant food often tastes so much better than the food you cook at home? It has more salt and more fat—two thingssteakhouse butter” is chock-full of.

What is steakhouse butter?

Steakhouse butter is really just a compound butter that you put on steak. It’s an indulgent move that gives your steak an extra bit of richness and mouth-coating fat, and which—much like a board sauce—keeps everything moist and flavorful, even if you accidentally overcook your steak a tad. You can add whatever you want to your steakhouse butter, though common favorites include garlic, blue cheese, capers, and Worcestershire sauce.

Making steakhouse butter is easy—you just add stuff to softened butter, mix and mash it all around, then roll it into a log and chill it until it’s sliceable. If this sounds vaguely familiar, it’s because I’ve written about these types of butters before, including duck fat butter, black garlic butter, and brie butter. Any of those would be delicious on a steak (or steakhouse-style vegetables), but I’ve recently been very into the caper-flecked horseradish butter you see above. Have I been adding a pinch of MSG to it? Of course. Nothing accentuates the meat-eating experience like a bit of glutamate salt.

How to make horseradish steakhouse butter

To make this super savory steakhouse butter, you will need:

  • 1 stick (8 tablespoons) of salted butter
  • 2 tablespoons non-pereil capers
  • 3/4 teaspoon prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • About 6 grinds of fresh pepper
  • 1 pinch of MSG
  • 1 pinch of sugar

Let the butter soften at room temperature, then add it and all the other ingredients to a medium-sized mixing bowl. Mash and blend with a fork, then scrape everything onto some plastic wrap and roll it up into a log shape. Chill for at least an hour—or until firm—then slice it and put it on things. Suggested things include steak, but also potatoes, and asparagus, and roasted carrots, and crusty bread. Do not limit yourself to using your steakhouse butter on steak, is what I’m saying.



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