This steak with herb butter pairs a hot seared steak with a cold, savory compound butter that melts into a glossy sauce as it rests on the meat. The butter is packed with shallot, garlic, anchovy, lemon, Dijon, and fresh herbs, and a little curry powder and paprika give it a warm, rounded flavor.
You make the butter ahead and chill it into a log, so dinner comes down to a quick sear and a few slices. It works with ribeye, sirloin, or filet mignon, and the leftover butter keeps in the refrigerator for a week of easy flavor on eggs, vegetables, and bread.
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Why This Steak with Herb Butter Recipe Works
The butter does all of the heavy lifting. Anchovy melts into it and adds depth without tasting fishy, while Worcestershire sauce and Dijon bring tang and a gentle savory edge. Lemon juice keeps the richness from feeling heavy.
Because the butter is made in advance, the cooking is simple and fast. You only need a hot skillet, a good sear, and a short rest. There is no pan sauce to reduce and no timing to juggle, which makes this a great choice for a date night or a quiet weekend dinner.
The method also scales easily. A single log of butter covers several steaks, and the same butter is useful on grilled chicken, roasted potatoes, or a warm baguette. Once it is in the fridge, a weeknight steak feels like a diner plate.
Ingredients for Steak with Herb Butter
- 7 tbsp unsalted butter, softened (for the herb butter)
- 2 tbsp finely chopped shallot (for the herb butter)
- 1 clove garlic, finely minced (for the herb butter)
- 3 anchovy fillets, finely chopped (for the herb butter)
- 1 tsp lemon juice (for the herb butter)
- 1 tsp Worcestershire sauce (for the herb butter)
- 1 tsp Dijon mustard (for the herb butter)
- 1 tsp mild curry powder (for the herb butter)
- 1/2 tsp sweet paprika, not smoked or spicy (for the herb butter)
- 1/4 tsp kosher salt (for the herb butter)
- 2 tsp finely chopped fresh tarragon (for the herb butter)
- 2 tsp finely chopped fresh parsley (for the herb butter)
- 2 boneless sirloin or strip steaks, about 10 oz each and 1 inch thick (for the steaks)
- 1/2 tsp kosher salt (for the steaks)
- 1/2 tsp black pepper (for the steaks)
- 1 tbsp vegetable oil (for the steaks)
Butter. Use unsalted butter that is truly soft so the shallot, herbs, and anchovy blend in evenly. Salted butter makes the finished sauce too salty once the anchovy and Worcestershire sauce are added.
Anchovy fillets. Chop them finely so they dissolve into the butter. They add a savory depth that most people never identify as fish, and they are the secret behind the rich flavor.
Curry powder and paprika. These two spices are quiet background notes. Mild curry powder adds warmth and gentle sweetness, and sweet paprika gives the butter a soft rosy color. Skip smoked or hot paprika so they do not take over.
Tarragon and parsley. Fresh herbs matter here. Tarragon brings a light anise note that suits beef, and parsley adds freshness and color. Chop both very fine so every slice of butter has flecks of green.
Steaks. Pick steaks about 1 inch thick so they brown well before the center overshoots. Ribeye gives the richest result, sirloin is leaner and more budget friendly, and filet mignon is the most tender.
How to Make Steak with Herb Butter
1. Mix the butter Add the softened butter, shallot, garlic, anchovy, lemon juice, Worcestershire sauce, Dijon mustard, curry powder, paprika, 1/4 teaspoon salt, tarragon, and parsley to a bowl. Mash and stir with a fork until the mixture is smooth and evenly speckled with herbs.
2. Shape and chill Scoop the butter onto a sheet of plastic wrap and roll it into a log, twisting the ends tight. Refrigerate for at least 1 hour, until the log is firm enough to slice into neat coins.
3. Season the steaks Pat the steaks dry with paper towels so they sear instead of steam. Season both sides with the kosher salt and black pepper.
4. Heat the skillet Warm the oil in a large skillet over medium high heat until it shimmers and a faint wisp of smoke appears. A hot pan is what builds a deep brown crust.
5. Sear the steaks Lay the steaks in the pan and leave them alone for 4 to 5 minutes per side for medium rare. For medium, cook until an instant read thermometer reads 145 degrees F, the USDA safe minimum.
6. Rest the meat Move the steaks to a cutting board and let them rest for 5 minutes so the juices settle back into the meat.
7. Top and serve Slice the steaks against the grain if you like, lay two or three coins of cold herb butter on the hot meat, and let them melt for a minute before eating.
How to Serve Steak with Herb Butter
Steak and a melting butter sauce love simple sides that soak up the juices. Pair it with air fryer broccoli with Parmesan for a crisp green side, or spoon it alongside creamy garlic Parmesan orzo for a richer plate. A bowl of Italian house salad adds crunch and acidity, and fluffy homemade dinner rolls are ideal for mopping up the melted butter. Slice the steak thin for sharing, or serve it whole with a coin of butter still melting on top.
How to Store and Reheat Steak with Herb Butter
Wrap any unused herb butter tightly and keep it in the refrigerator for about a week, or slice it into coins and freeze them on a tray before moving them to a bag. Store cooked steak in an airtight container in the refrigerator for up to 3 days, and freeze it for up to 2 months. To reheat, warm slices gently in a skillet over low heat until they reach 165 degrees F, adding a small coin of fresh butter to keep them moist.
Tips and Variations for Steak with Herb Butter
Soften the butter properly. Leave it on the counter until a finger presses in with no resistance. Cold butter will not blend with the herbs.
Chop the anchovy to a paste. Smashing the pieces with the flat side of your knife helps them melt into the butter.
Salt in layers. The butter already carries salt from the anchovy and Worcestershire sauce, so season the steak lightly.
Dry the meat. Moisture on the surface slows browning, so blot the steaks well before they hit the pan.
Add a splash of red wine. After searing, a spoonful of red wine in the hot pan loosens the browned bits for a quick drizzle. Stir in a coin of the butter to finish it.
Customize the herbs. Chives or dill can replace the tarragon, and a squeeze of extra lemon brightens the butter.
Make a double batch. The butter freezes well, so a double batch gives you instant flavor for chicken, vegetables, and bread.
Handle raw meat safely. Use separate boards for raw steak and fresh herbs, and wash your hands after touching raw meat. The Purdue Extension guide to storing leftovers has clear advice on chilling cooked meat quickly.
Frequently Asked Questions About Steak with Herb Butter
What cut works well for steak with herb butter?
Ribeye gives the most flavor and a juicy bite, sirloin is leaner and more affordable, and filet mignon is the most tender. Choose a steak about 1 inch thick so it browns well without overcooking.
How long should steak with herb butter rest before serving?
Rest the cooked steaks for about 5 minutes before slicing so the juices stay in the meat. Add the cold butter coins while the steak is still hot so they melt into a sauce.
Can I make the butter ahead for steak with herb butter?
Yes. The butter chills for at least 1 hour and keeps in the refrigerator for about a week, so it is easy to prepare in advance.
Does the anchovy make the butter taste fishy?
No. Chopped finely, the anchovy melts into the butter and adds savory depth. Most people notice a rich, meaty flavor rather than fish.
What can I use instead of curry powder?
You can leave it out and add a little more sweet paprika, or swap in a pinch of ground cumin. The butter still tastes great.
Steak with Herb Butter
Equipment
- Large skillet
- Mixing bowl
- Plastic wrap
- Tongs
- Instant read thermometer
Ingredients
Main Ingredients
- 7 tbsp unsalted butter, softened for the herb butter
- 2 tbsp shallot, finely chopped for the herb butter
- 1 cloves garlic, finely minced for the herb butter
- 3 anchovy fillets, finely chopped for the herb butter
- 1 tsp lemon juice for the herb butter
- 1 tsp Worcestershire sauce for the herb butter
- 1 tsp Dijon mustard for the herb butter
- 1 tsp mild curry powder for the herb butter
- ½ tsp sweet paprika not smoked or spicy, for the herb butter
- ¼ tsp kosher salt for the herb butter
- 2 tsp fresh tarragon, finely chopped for the herb butter
- 2 tsp fresh parsley, finely chopped for the herb butter
- 2 sirloin or strip steaks about 10 oz each and 1 inch thick, ribeye or filet mignon also work, for the steaks
- ½ tsp kosher salt for the steaks
- ½ tsp black pepper for the steaks
- 1 tbsp vegetable oil for the steaks
Instructions
Cooking
- Blend the butter. Mash the softened butter with the shallot, garlic, anchovy, lemon juice, Worcestershire sauce, Dijon, curry powder, paprika, 1/4 teaspoon salt, tarragon, and parsley until smooth and evenly flecked with green.
- Chill the log. Roll the butter into a log in plastic wrap, twist the ends, and refrigerate at least 1 hour until firm.
- Prep the steaks. Blot the steaks dry and season both sides with 1/2 teaspoon salt and the pepper.
- Sear. Heat the oil in a large skillet over medium high heat until shimmering. Cook the steaks 4 to 5 minutes per side, until deeply browned and an instant read thermometer reads 145 degrees F for medium.
- Rest. Move the steaks to a board and let them stand 5 minutes.
- Finish. Top each steak with 2 or 3 slices of the cold butter, let it melt for 1 minute, and serve right away.
