If you’re looking to take your beef to the next level, you have got to try our mushroom garlic butter recipe for steak.
It’s the easiest way to add depth of flavor, no matter the cut of steak you’re starting with; from a cheap cut all the way to a massive Tomahawk Steak.
It only takes a handful of ingredients and a sheet of plastic wrap to create a compound butter that will cause everyone to think they’re eating at a five star steakhouse.
Our easy steak butter recipe is the most delicious way to create a perfect steak.
For this recipe we started by making our Sous Vide Steak Recipe, giving it a dry sear on a scorching hot skillet, then adding the compound butter on top of the steak as well as in the pan.
Compound steak butter melted into the meat and dripped onto the bottom of the cast iron skillet.
Then we used a spoon to butter baste the steak so the garlic butter sauce continued to create flavors on the seared exterior of the meat.
If you don’t have a sous vide, no sweat.
Just skip the sous vide steak and head straight to grilled or pan-seared steak, using the butter at the end to finish the steak.
Tips for Making Compound Butter
If this is your first time making compound butter, don’t fret! Our recipe is really simple, but these tips can help you along the way.
- Be sure your butter is softened at room temperature prior to mixing with your mushroom garlic mixture. We usually take it out of the fridge when we start the cooking process.
- Mince your mushrooms very small. In order to have a smooth compound butter, you want to avoid having mushroom pieces that are too large.
- Only add your garlic and fresh herbs during the final minute of sauteing. You don’t want to risk burning your garlic, which would create an undesirable taste throughout the compound butter.
- If you want to control the amount of salt in your compound butter, use unsalted butter. We love salt so we prefer to use salted butter when we make it at home.
What Mushrooms to use for our Compound Butter Recipe
We decided to use baby bella mushrooms for this recipe.
They are the same types of mushrooms we like to use for our duxelle when we make our Sous Vide Beef Wellington or our Mini Individual Beef Wellington Recipe.
The reason we like using baby bellas is because they are easy to find, they are relatively inexpensive yet carry more flavor than a white mushroom, and the stems are soft so you can use all parts of the mushroom for this compound butter.
Feel free to use another type of mushroom if you’d like, but avoid using the stems or any mushrooms that have tough, woody stems.
Other uses for Mushroom Garlic Butter
While this portabella garlic butter adds unbelievable flavor to steak, it also complements a number of other dishes as well.
- Chicken – We can’t wait to use this butter when we give a final sear to our Sous Vide Chicken Thighs.
- Veggies – Add a pat of this compound butter to fresh vegetables for an added richness and extra flavor. We can’t wait to add it to our Air Fryer Broccolini Recipe (which is currently one of our favorite side dishes), but we’re sure it would also pair lovely with asparagus or green beans.
- Potatoes – Looking for mind blowing mashed potatoes? Add a few tablespoons of this mushroom garlic herb butter to your taters and transform a normal side dish into something truly special.
- Bread – One way to elevate your bread is to add a dab of mushroom garlic butter. Either serve it tableside or slather the compound butter on top of a loaf, toast it in the oven, and create an incredible garlic bread. It will make your dinner guests feel like they’re at a Michelin star restaurant.
How to Store Mushroom Garlic Compound Butter
The lovely thing about compound butter is that it stores very well.
- Refrigerator: We recommend keeping the butter in the plastic wrap, to keep the log shape, and then placing that in an air tight container. This ensures that the flavors in your compound butter don’t take on the flavors of other items in your refrigerator. You can store compound butter in the refrigerator for up to a week.
- Freezer: You can also freeze your compound butter to preserve it for much longer. Freeze a large block of the compound butter and bring it to the fridge when you’re ready to use it. Another option is to cut slices first, then wrap them and store in an airtight container. This will help to always have small amounts ready when you need them. You can even store compound butter in the freezer for up to six months!
Mushroom Garlic Butter Recipe for Steak
Prep Time: 3 Minutes
Cook Time: 10 Minutes
Additional Time: 30 Minutes
Ingredients:
- 1 cup of minced baby bella mushrooms (about 6 mushrooms)
- 3 fresh garlic cloves, minced
- 6 stems of fresh thyme, de-stemmed (fresh parsley or fresh rosemary could also work)
- 1 cup salted butter
- 2 tablespoons of additional butter
- ¼ teaspoon black pepper
Directions:
- Start by placing your butter in a medium bowl to bring it to room temperature.
- Meanwhile, finely mince your mushrooms.
- Add 2 Tablespoons of butter to a saucepan on low to medium heat, add the mushrooms and sauté for 10 minutes until they have reduced to about ⅓ of a cup.
- Once the mushrooms have reduced, add minced garlic, thyme and black pepper and saute for one additional minute.
- Pull the mushrooms, garlic, and thyme mix from the heat to let it cool for a few minutes in the refrigerator.
- When cooled, fold the mix into room temperature softened butter until well combined.
- Roll the mushroom butter into a log on a sheet of plastic wrap, then wrap tightly.
- Refrigerate for 30 minutes.
- Cook your steak based on your preferred method. Then slice off a pat of the mushroom garlic butter and add on top of your steak.
Note: Store in an air tight container for up to one week in the refrigerator or six months in the freezer.
Love all Things Beef? Don’t Miss These Other Tasty Recipes:
- Smoked Prime Rib Roast
- Brazilian Picanha Steak Recipe
- Flanken Beef Short Ribs Recipe
- Individual Beef Wellington
- Slow Cooker Beef Barbacoa
Mushroom Garlic Butter Recipe for Steak
Your steak will never be the same after topping it with our mushroom garlic compound butter. It's the perfect garlic butter recipe for steak!
Ingredients
- 1 cup of minced baby bella mushrooms (about 6 mushrooms)
- 3 fresh garlic cloves, minced
- 6 stems of fresh thyme, de-stemmed (fresh parsley or fresh rosemary could also work)
- 1 cup salted butter
- 2 tablespoons of additional butter
- ¼ teaspoon black pepper
Instructions
- Start by placing your butter in a medium bowl to bring it to room temperature.
- Meanwhile, finely mince your mushrooms.
- Add 2 Tablespoons of butter to a saucepan on low to medium heat, add the mushrooms and sauté for 10 minutes until they have reduced to about ⅓ of a cup.
- Once the mushrooms have reduced, add minced garlic, thyme and black pepper and saute for one additional minute.
- Pull the mushrooms, garlic, and thyme mix from the heat to let it cool for a few minutes in the refrigerator.
- When cooled, fold the mix into room temperature softened butter until well combined.
- Roll the mushroom butter into a log on a sheet of plastic wrap, then wrap tightly.
- Refrigerate for 30 minutes.
- Cook your steak based on your preferred method. Then slice off a pat of the mushroom garlic butter and add on top of your steak.
Notes
Store in an air tight container for up to one week in the refrigerator or six months in the freezer.
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