How To Make Compound Herb Garlic Butter - Best Steak Topping

In case you missed part I and II of our steak series:

#gentlemansgazette #steak #howtocooktheperfectsteak

So first of all, what is compound butter? In Germany, it's very popular for steaks and it's called Kraiter Butter which means as much as herb butter. It basically consists of a high-fat content butter because typical butter in Germany or in France has a higher fat content than for example, in the US. So you always want to start with either European butter or European style butter. Why? Because fat absorbs flavor and enhances them and that's what you want on your steak.

For the first step, I simply chuck up the butter and let it sit outside of the fridge so it can soften so I can easily mix it up later.

Now it's time to get some fresh herbs. We always keep some around in our garden and for a compound butter, I really like chives, thyme, oregano, sage, dill as well. At the end of the day, you can really do it with all kinds of herbs. It's just important they're fresh. If you use dry herbs, they're not flavor intense enough. If you use frozen herbs, they're simply too moist which is not good for the butter, so only go with fresh ones.

All I do now is use a sharp chef's knife and really finely chop up my herbs. Usually, for a stick of butter, I get a good handful of herbs. Now I add a pinch of Mesquite salt to it and a little bit of Hungarian paprika. Don't overdo it, you don't want it to be a dominant taste but just a side flavor of the compound butter.

My secret ingredient for the butter is fish sauce because it adds that savory umami flavor that makes things taste so good.

Finally, I chop up a small clove of garlic. Alternatively, I could also add a little bit of shallot because that rounds out the flavor of the butter.

Once it's all minced up I add it to the bowl and stir it with a wooden spoon trying to mash it up so everything is evenly distributed.

By now, the butter should be noticeably softer so you can easily mix everything up so you create an evenly green mass. Once everything is mixed, I get out a piece of parchment paper and put the butter in the middle. now I simply twist the ends so I create a little log that almost looks like a sausage. At this point, the butter is relatively soft and I add it back to the fridge so it can harden again.

Later on, when your steak is ready you can simply cut little rounds out of it and add them on top of the steak and it will melt slowly and create an additional flavor enhancement for your steak.

That being said, compound butter never goes unused in our household because we use it on so many things, maybe eat it on bread so it's really something that you can make a lot of. I find that it gets better the older it gets and so it's just always something you can have in your fridge without worrying about it getting too old.
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Gentleman's Gazette

[sakakibaryo]

Anyone replays the "MMM MMM GOOD" part multiple times? Because I did.

[Vanithoth]

Another great video. My favorite part is at 1:48

[Harrypotterxx]

Oh my god, the "Mm mm GOOD!" really had me dying of laughter.

[chiaradamore-klaiman]

I never thought about what a ‘typical steak-grilling outfit’ would be, but this is definitely it.

[TabascoZach]

"Mmm, Mmm, GEWD!" - Gentleman's Gazette, 2018

[danielc]

Amazing series, perfect mm mm surprise

[RizwanKler]

I must try this. I've used a different recipe but yours looks & sounds 😆 much more tastey.

[kitchengoddesstv]

Great receipt. Your butter looked so yummy!

[Veronica_needssleep]

Good stuff, I particularly like the fish sauce tip, I should really try that some time.
I heard you mention the use of a sharp knife and immediately thought it would make a good video or even series. Knowing how to sharpen a knife is a true gentlemanly skill and sharpening could really use some demystification.

[RicardoRandom]

Well, it looks like you've decided my dinner plans for me, Sven. Thanks for the consistently great content!

[DG-qqgz]

I will have to elevate my plate with compound butter. It seems like a great addition to steaks.

[alexanderh]

Tip: put a small wet towel under your cutting board for more stability. (01:22) :) Great Kräuterbutter recipe nonetheless!

[angelomartinez]

I never thought about putting it in wax paper, genius!!!

[grammarnazi]

I am a simple fellow. I hear MMM MM GOOD and thumbs up.

[davidcaballol]

Looks really good, need to give It a try!!
Thanks for the recipe!!
Kind regards from Barcelona (Spain)

[dannimurray]

I made this this evening with a steak! Yummy.

[daviddemaria]

I'm making this this weekend. Been just using a pat of butter on my steaks. Prime steaks deserve compound butter.

[CptCupcake]

Hahahaha love that you showed off the dad fit at the end

[kennyvu]

OMG!!! You had using our traditional NUOC MAM... Yeah, that was a great savory unami flavor... So this COMPOUND BUTTER RECIPE is mixed beetween WEST & VIETNAM flavor!!! Thanks at all. I love this!!!

[drtyboy]

"HMMM HMMM GOOD"...My monocle just fell in my tea.