How to make delicious flavoured butters

Flavoured butters can transform a delicious barbecued steak into something quite special. Read on to find out how to make delicious flavoured butters to impress your family and friends.

How to make flavoured butters

For 4 steaks you’ll need 120g good quality softened butter.

  1. Let the butter stand at room temperature for 20 minutes (don’t use the microwave to soften the butter as it will become too soft).
  2. Use a wooden spoon to beat the butter in a small bowl until smooth. Season with freshly ground pepper and sea salt.
  3. Fold in your flavourings (see ideas below). Spoon a little on the steak when serving.

Try these delicious flavoured butter ideas

  • 6 semi-dried tomatoes (chopped) and 2 slices prosciutto (chopped).
  • 3 finely chopped anchovies and lots of chopped parsley.
  • About 6 cooked and finely chopped mushrooms and 2 tsp crushed garlic.
  • 1 tbsp horseradish cream and 1 tbsp chopped dill.
  • 1 tbsp seeded mustard and 1 tbsp chopped chives.
  • 2 tsp crushed garlic, chopped parsley and a squeeze of lemon juice.
  • 6 semi-dried tomatoes (chopped), chopped black olives and chopped parsley.
  • 1 tbsp Dijon mustard and 1 tbsp finely chopped fresh rosemary leaves.

Making flavoured butters in advance

    1. Spread the butter mixture onto a sheet of baking paper or glad wrap.
    2. Roll it around the butter to form a log or sausage shape. Twist the ends to secure.
    3. Refrigerate until 15 minutes before needed. To serve, slice thin rounds and place on beef. You can freeze flavoured butter for up to 2 months. Place in fridge to defrost before serving.

    Tip for making flavoured butters with garlic

    To avoid a strong garlicky taste steep the garlic cloves in boiling water for a few minutes before crushing them. This mellows the flavour of the raw garlic.

    Use your flavoured butter to baste the steak as it cooks

    Make a pocket in the side of a steak with a knife and push a little of the butter into the pocket. Brush the steak with any remaining butter as it cooks. This works well with a thick cut steak (around 3cm) like fillet, rump or sirloin.

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