Perfect Steak With 3 Home-Churned Compound Butters

Tap into your inner homesteader and make surprisingly easy homemade butter, a perfect complement to steak night. Want the churner? Click here:


Perfect Steak

  • 1 bone-in rib-eye steak, 1 1/2-inches thick
  • 2 tablespoons canola oil
  • Salt and pepper to taste
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, peeled and lightly crushed
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Home-churned unsalted butter

  • 30 ounces heavy cream, divided in 3

Chipotle, garlic and lime butter

  • 1/2 cup home-churned unsalted butter, softened
  • 2 chipotle chilies in adobo sauce, chopped
  • 2 teaspoons garlic powder
  • 1 teaspoon honey
  • Zest of 1 lime

Tarragon, mustard and lemon butter

  • 1/2 cup home-churned unsalted butter, softened
  • 1 tablespoons whole-grain mustard
  • 2 tablespoons chopped tarragon
  • Zest of 1 lemon

Caramelized onion and gorgonzola butter

  • 1/2 cup home-churned unsalted butter, softened
  • 1/4 cup caramelized onions, cooled and chopped
  • 2 tablespoons gorgonzola cheese, crumbled


  1. On a large plate, carefully pat your steak dry with a paper towel and let sit at room temperature for 30 to 45 minutes. Rub the entire steak with 2 tablespoons of canola oil and season liberally on all sides with salt and pepper.
  2. Place a 12-inch cast-iron skillet over high heat until the pan just begins to smoke. Carefully add steak and cook on one side for 2 to 3 minutes and a nice crust has formed.

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