Garlic Herb Compound Butter Steak and Mashed Potatoes
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Recipe Intro From thespicyjuju
Elevate your steak dinner with this indulgent roasted garlic herb compound butter, perfectly paired with creamy mashed potatoes. The rich flavors of roasted garlic, fresh herbs, and velvety French butter transform a simple cut of meat into a gourmet experience. Impress your friends and family by whipping up this delicious meal.
Recipe Description
What makes this recipe special is the roasted garlic herb compound butter—it’s a game-changer for elevating any steak to restaurant quality. The richness of Butter of France adds incredible depth of flavor to both the steak and the mashed potatoes, while the roasted garlic and herbs provide aromatic earthiness. This recipe is also versatile; the compound butter can be made ahead and stored for multiple uses. I love how simple but indulgent this meal feels, and it always impresses guests when served at dinner parties.
- Ingredient Notes
- Test Kitchen Notes
- FAQs
- Recipe Card
Ingredient Notes
Unsalted French Butter: The star of this recipe, Butter of France, brings a rich, creamy texture and an unmistakable flavor that’s perfect for making compound butter. If you can’t find French butter, you can substitute it with high-quality European-style butter, which has a similar fat content and flavor profile.
Ribeye Steak: Ribeye is the perfect choice for this recipe because of its marbling, which adds tenderness and flavor. If ribeye isn’t available, you can substitute it with a New York strip steak or even a filet mignon, but keep in mind the cooking times may vary slightly.
Himalayan Salt: Himalayan salt has a mild, pure taste with trace minerals that enhance the overall flavor of the dish. If you don’t have it on hand, kosher salt is a great substitute and will work just as well.
Russet Potatoes: Russet potatoes are ideal for mashed potatoes because they’re starchy and create a fluffy, creamy texture. If you don’t have russets, Yukon Gold potatoes can be a good alternative, but they will produce a creamier, denser mash.
Test Kitchen Notes
Roasting Garlic Tips:
To roast garlic, be sure to cut the top off the garlic head to expose the cloves. Drizzling it with olive oil before roasting will caramelize and soften the garlic, making it easy to squeeze into the butter. If you’re in a pinch, you can roast garlic in the oven instead of the air fryer at 400°F for about 40-45 minutes.Resting the Steak:
After cooking, allow the steak to rest for at least 5 minutes before slicing. This step ensures that the juices redistribute evenly throughout the meat, keeping it tender and juicy.Compound Butter Storage:
Compound butter can be made ahead and stored in the refrigerator for up to 2 weeks. You can also freeze it in slices for easy use on other dishes like vegetables or fish.Perfect Sear:
For the best sear, make sure your pan is extremely hot before placing the steak in it. Searing creates a flavorful crust, so resist the urge to move the steak too soon. Let it cook undisturbed for 3-4 minutes per side before flipping.
FAQs
Can I make the garlic herb compound butter ahead of time?
Yes! You can make the compound butter up to 2 weeks in advance and store it in the fridge. You can also freeze it for longer storage, and it works great on steak, vegetables, and even bread.
What’s the best substitute for ribeye steak?
If ribeye isn’t available, New York strip or filet mignon are great alternatives. Just be sure to adjust the cooking time as these cuts might cook faster than ribeye due to differences in thickness and fat content.
Can I use a different type of potato for mashed potatoes?
Yes, you can use Yukon Gold or red potatoes instead of russet potatoes. However, keep in mind that russets are starchier and produce a fluffier mash, while Yukon Gold will give you a creamier texture.
How do I prevent my steaks from overcooking?
To avoid overcooking, use a meat thermometer. For medium-rare, remove the steak from heat at 130°F-135°F and let it rest for a few minutes before cutting. This ensures the steak reaches the right doneness while resting.
Recipe Card
For the Compound Butter Steak
ingredients
- 7 ounces unsalted French butter
- 2 tablespoons fresh chives, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme leaves, minced plus sprigs for cooking the steak
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 shallot, minced
- 1 whole roasted garlic head
- 1 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 ribeye steaks
For the Mashed Potatoes
ingredients
- 2 large russet potatoes, peeled and diced
- 1 tablespoon kosher salt (to season boiling water)
- 1/4 cup heavy cream
- 3 tablespoons compound butter (from above)
- 1 teaspoon Himalayan sea salt, adjusted to taste
- 1/2 teaspoon freshly ground black pepper, adjusted to taste
- 1 tablespoon fresh chives, chopped for garnish
To make the compound butter:
Method
Step 1
Let the French butter come to room temperature so it softens.
Step 2
Preheat an air fryer to 350°F. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and season with salt and pepper. Wrap the garlic in foil and roast in the air fryer for 40 minutes, or until soft and caramelized.
Step 3
While the garlic roasts, mince the chives, rosemary, thyme, and shallot. Zest the lemon and combine these ingredients with the softened butter in a bowl. Season with Himalayan salt and pepper.
Step 4
Squeeze the roasted garlic cloves into the butter mixture, and mix everything until well combined.
Step 5
Roll the compound butter in plastic wrap and refrigerate for at least 20 minutes to allow it to set.
To cook the steak:
Step 1
Season the ribeye steaks generously with salt and pepper.
Step 2
Heat a skillet over medium-high heat and add a drizzle of oil. Once hot, sear the steaks on both sides until browned.
Step 3
Add a few sprigs of thyme and 3 tablespoons of the compound butter to the pan. Baste the steaks continuously with the melted butter and herbs until they reach your desired doneness.
Step 4
Remove the steaks from the skillet and allow them to rest for 5 minutes before slicing.
To make the mashed potatoes:
Step 1
While the steak rests, bring a large pot of salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes.
Step 2
Drain the potatoes and mash them with a potato masher. Stir in the heavy cream, 3 tablespoons of the compound butter, salt, and pepper.
Step 3
Garnish the mashed potatoes with freshly chopped chives.
Step 4
Plate the steak and mashed potatoes, and add a pat of compound butter on top of each steak for extra richness.