Steakhouse Garlic Butter

Steakhouse Garlic Butter
The Spruce
Ratings (155)
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Refrigeration: 60 mins
  • Yield: Makes 1/2 cup (serves 8)
Nutritional Guidelines (per serving)
128 Calories
12g Fat
6g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A juicy steak is delicious and satisfying on its own, but when topped with a dollop of garlic butter it becomes even more divine—which is why many steakhouses offer a savory pat of butter atop their sizzling cuts of meat. As the garlic butter slowly melts over the perfectly cooked steak the flavors are soaked into the meat, enriching the beef's natural flavors. Pure heaven.

But you don't need to wait to go to a pricey steakhouse to enjoy this luxury—you can make the garlic butter at home with this simple recipe, which includes Worcestershire sauce, a typical steakhouse ingredient. And it is not only perfect for steak, but also chops, chicken, and even seafood recipes. Even better, garlic butter can be made well in advance and will keep in the fridge.


  • 1 stick (1/2 cup) unsalted butter
  • 3 garlic cloves (crushed and minced fine)
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon white pepper (may substitute black)
  • 1/4 teaspoon kosher salt (or to taste)
  • 1 tablespoon fresh parsley (chopped)

Steps to Make It

Put the butter in a bowl and leave at room temperature until it is soft enough to work with.

Add all the other ingredients and mix with a fork to combine thoroughly.

Have a piece of plastic wrap ready and scoop out butter onto the wrap, using a spatula to scrape sides of the bowl. Shape into a log and pull sides of plastic wrap over to seal, twisting ends to close tightly.

Roll wrapped butter back and forth to create an evenly shaped log. Place in refrigerator or freezer to harden.

When ready to use, unwrap and slice into 1/4-inch rounds. Place on top of hot, sizzling steaks just before serving.

Tips and Variations

For an even quicker preparation, make this flavored butter (also called compound butter) in the food processor—just be sure the butter is nice and soft or else the harder pieces will get stuck onto the processor blades. You can even put the crushed garlic in first on its own to mince it finely before adding the remaining ingredients.

The wonderful thing about garlic butter is that it is a great base for adding different herbs and seasonings. To this recipe, you can add lemon zest for some extra zing, or change out the parsley for chives. For a bit more flexibility, eliminate the Worcestershire sauce—its strong flavor can limit what other ingredients will be complementary—and add in cilantro, rosemary, or oregano in addition to or in place of the parsley. The cilantro will create a Latin characteristic to any dish (wonderful on a pork tenderloin), while the rosemary and oregano will lend a Mediterranean flavor—perfect for grilled chicken, fish, or shellfish.