Garlic Herb Butter for Steak & Bread
This garlic herb butter is rich, fresh, and easy to make with garlic, parsley, thyme, and chives. Slice it for steak, bread, seafood, or vegetables.
Equipment
- Mixing Bowl
- Fork or silicone spatula for mixing the butter smoothly
- Plastic wrap or parchment paper for shaping the butter into a log
- Chef's knife
- Microplane optional, for garlic and lemon zest
Ingredients
For the Garlic Herb Butter
- 1 cup unsalted butter softened
- 3 garlic cloves finely minced or grated
- 2 tbsp flat-leaf parsley finely chopped
- 1 tsp fresh thyme leaves
- 1 tbsp fresh chives finely chopped
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp lemon zest optional
Instructions
Make the Butter
- Let the butter soften at room temperature until easily spreadable but not melted.
- Finely mince or grate the garlic. Finely chop the parsley, thyme, and chives.
- In a mixing bowl, combine the softened butter, garlic, parsley, thyme, chives, kosher salt, black pepper, and lemon zest if using. Mix until smooth and evenly combined.
- Spoon the butter onto plastic wrap or parchment paper and roll it into a compact log. Twist the ends tightly.
Chill and Serve
- Refrigerate the butter for at least 2 hours, or until firm enough to slice cleanly.
- Slice into rounds and serve on hot steak, bread, seafood, potatoes, or vegetables.
- Wrap the remaining butter tightly and store in the refrigerator or freezer.
Notes
Pro tip: Use softened butter, not melted butter, for the cleanest slices and best texture. Storage: Keep wrapped tightly in the refrigerator for up to 2 weeks or freeze for up to 6 months. Let chilled butter sit at room temperature for a few minutes if you want it more spreadable.