When Should You Add Butter To Steak For Peak Flavor?

Whether it is a simple ribeye or delicate filet mignon, each steak cut fills a niche in the culinary landscape. Yet oftentimes, a high-quality steak of any variety shines the brightest when prepared with simple ingredients, such as butter. But when should butter join the steak party for maximum effect? Wait to add the butter until the end of the cooking process, a step that is one of the best chef-approved secrets for the juiciest steaks, but it is an even better tip for cooking a steak jam-packed with irresistible flavor. 

While the butter temperature matters when it comes to baking, you don't need to worry about whether it should be room temperature or cold when you add it to the steak. Just be sure that you add the butter shortly before you take it off the heat. The lingering heat melts the butter with ease, allowing its rich, savory flavor to settle into the steak without burning or dramatically changing its flavor.

If you want to lean into the classic richness that butter lends to a steak dinner, don't shy away from the best butter brand in the grocery store, which we'll argue is Irish butter brand Kerrygold. Do keep in mind that you can get creative by adding herbs and other ingredients to the butter, creating a compound butter that can easily amp up the complexity of flavor. Aromatic rosemary and thyme are popular choices for hearty steaks, where the woodsy, earthy notes of these herbs complement the bold flavor of the beef. 

Beyond herbs, shallots and garlic are reliable ingredients in flavored butter thanks to the subtle notes of garlic they lend to the dish. If you are in the mood for something with a delicate heat, consider adding chili powder or even a small amount of hot sauce to the butter. As you personalize the ingredients to your own preferences, keep in mind that these flavors should compliment the savory flavor of the beef itself instead of taking center stage.