Garlic Parmesan Herb Butter for Steaks

This garlic herb butter for steak combines fresh garlic, Parmesan cheese, and herbs with softened butter for a rich, savory finishing touch. It takes about five minutes to make and melts right over a hot steak.

I use this garlic Parmesan butter to finish my air fryer steak and make my air fryer garlic butter chicken thighs. You can serve it immediately as a spreadable compound butter or roll it into a log and chill it for easy-to-slice rounds.

Why You’ll Love This Recipe

• Ready in five minutes: Just mix everything in a bowl. There’s no cooking required, and chilling is optional.
• Full of flavor: Fresh garlic, Parmesan cheese, and a blend of herbs make a flavorful butter that complements steak without needing a complicated sauce.
• Versatile: Use it to finish steak, chicken, seafood, or vegetables. You can even spread it on warm bread.

Garlic Parmesan Herb Butter Ingredients

You’ll need just six ingredients to make this compound butter. The exact measurements are in the recipe card below.

• Unsalted butter: Softened butter is easier to mix with the other ingredients. I prefer unsalted butter because it lets me control the amount of salt in the finished recipe.
• Garlic: Fresh minced garlic gives the butter its bold garlic flavor. For a milder, sweeter flavor, substitute my air fryer roasted garlic. Mash the roasted cloves before mixing them into the butter.
• Parmesan cheese: I use freshly grated Parmesan from the refrigerated section. It adds a savory, cheesy flavor that makes this butter a little different from a traditional garlic herb butter.
• 24 Herbs Sprinkle Seasoning: This salt-free blend contains herbs that pair well with steak, including rosemary, thyme, sage, cilantro, and tarragon. If you don’t have it, look for a salt-free dried herb blend with several of these herbs. The flavor will vary depending on the blend.
• Dried parsley: Adds another layer of herb flavor. You can use fresh chopped parsley instead, although the flavor will be slightly different.
• Sea salt: Helps balance the garlic, herbs, and Parmesan. Keep in mind how much seasoning you’ve already added to your steak when serving.

You can get the full list of ingredient amounts and instructions from the full recipe card at the end of the post.

How to Make Garlic Herb Butter for Steak

This recipe comes together in two simple steps. Rolling and chilling the butter is optional.

Mix the Garlic Parmesan Butter

Add the softened butter, minced garlic, Parmesan, herbs, and sea salt to a mixing bowl. Use a rubber spatula or mixer to combine everything until the ingredients are evenly distributed.

Shape and Chill (Optional)

Spoon the mixed butter onto parchment paper and roll it into a log. Refrigerate for at least one hour, or until firm enough to slice. If you’re serving it right away, there’s no need to roll or chill it. Simply add a spoonful to your freshly cooked steak.

Tips for Making Compound Butter

• Soften the butter without melting it: The butter should be soft enough to stir but not liquid. If you’re starting with cold butter, warm it briefly in the microwave, checking frequently.
• Use parchment paper for rolling: I prefer parchment over plastic wrap because it’s easier to release the butter without leaving as much stuck to the wrapping.
• Use it at the right stage: For a steakhouse-style finish, add the butter to hot steak after cooking. If you’re cooking with it, add it toward the end of high-heat skillet cooking so the garlic and Parmesan don’t scorch.

Ways to Use Garlic Herb Butter

I originally made this garlic Parmesan butter for steak, but I use it in all sorts of dishes. It’s an easy way to add garlic, herbs, and buttery flavor without making a separate seasoning blend or sauce.

Here are some of my recipes that use this butter:

• Steak: Add it to my Air Fryer Steak for a buttery finish, or use it to make Air Fryer Steak Bites and Garlic Butter Steak Bites.
• Chicken: It’s a key ingredient in my Air Fryer Garlic Butter Chicken Thighs and Air Fryer Garlic Butter Chicken Bites.
• Fish and shellfish: I use it in my Air Fryer Tilapia, Air Fryer Salmon, Air Fryer Scallops, and Air Fryer Lobster Tails.
• Shrimp: Try it in my Air Fryer Cajun Shrimp, Air Fryer Garlic Butter Shrimp & Broccoli, Air Fryer Frozen Cajun Shrimp & Broccoli, or Air Fryer Shrimp Marinara.

For another steak topping, try my blue cheese butter, a tangy compound butter you can roll and slice, or my chimichurri sauce for a fresh, herby finish.

More Ways to Use It

You don’t need a specific recipe to enjoy this butter. Spread it on bread before toasting, or melt some over my keto Parmesan garlic bread bites after baking. It’s also great stirred into a warm sauce or melted over cooked vegetables, and you can keep a batch in the refrigerator to use throughout the week.

For a vegetable side, try finishing Air Fryer Asparagus, Canned Green Beans, or Air Fryer Frozen Brussels Sprouts with a little of this butter.

Can You Melt Compound Butter Into a Sauce?

Yes. Melt it gently over low heat and stir it into a warm sauce, or spoon it over hot steak, chicken, or vegetables. For a pourable option, try my Cajun garlic butter sauce for a bolder flavor or my lemon garlic butter sauce for something bright and citrusy.

How to Store Garlic Herb Butter

• Refrigerator: Store leftover butter in an airtight container for up to 7 days. If you’ve rolled it into a log, keep it tightly wrapped in the refrigerator.
• Freezer: Freeze the butter in an airtight container or tightly wrapped log for up to 4 months. You can slice the chilled butter into individual portions before freezing for easy use later.

If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!