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Portabella Herb Compound Butter on Grilled Steak

Combining Portabella Mushrooms and herbs to make a compound butter is something you can’t NOT try at least once. If you’re into trying new things for your steaks this is a must!

And in peak Keto season, not only is this a high protein and fat meal its something even the non-dieter will enjoy!

Combining Portabella Mushrooms and herbs to make a compound butter is something you can't NOT try at least once.

Compound butters are something I don’t always do with steaks. I’m a huge fan of keeping it simple, and doing a cold grate sear to bring out the flavors.

But when you’re looking for something rich, and sometimes experimental – compound butter is where its at.

You really can add whatever you want to a compound butter – garlic, rosemary, maybe some smoked salt. Or even get sweet and do some honey and strawberries

Noo not for steaks silly. For chicken and waffles, duh!

Combining Portabella Mushrooms and herbs to make a compound butter is something you can't NOT try at least once.

I love how garlic, portabella mushrooms, and a little parsley and tarragon come together just sauteed in a pan. So why not turn it into a compound butter?

Not only is it going to be amazing on a seared New York Strip, it will go awesome in your baked potato and even on some toasted ciabatta bread with some parmesan cheese too!

Combining Portabella Mushrooms and herbs to make a compound butter is something you can't NOT try at least once.
I love how I keep talking about these off topic recipes and have no pictures to show for it. Classic food blogger..

Compound butters can be made ahead for up to a week. I’d say your biggest issue will be whatever you put in your compound butter.

Since we’re using portabella mushrooms, I’d lean closer to 2-3 days ahead just so that the mushrooms are as fresh as possible.

Because you want the butter soft to work in the ingredients, then roll back. So in a bind, you’ll want at least an hour to let it harden up.

Combining Portabella Mushrooms and herbs to make a compound butter is something you can't NOT try at least once.

Whether your topping your steak with this portabella herb compound butter, or adding it into a skillet, finishing off your seared steak. You’re going to have a steak that is full of luscious texture and a hint of umami that will really make this meal pop.

Looking for a good side for this recipe? Try my grilled broccoli recipe

Portabella Herb Compound Butter on New York Steak

Course: Dinner
Prep Time: 5 minutes
1 hour
Servings: 16 servings
Calories: 112kcal
Print Recipe

Ingredients

  • 1 stick butter softened
  • 1/2 cup portabella mushrooms diced
  • 2 cloves garlic minced
  • 1/4 cup italian parsley chopped
  • 1 tbsp tarragon chopped
  • 2 New York strip steaks

Instructions

  • in a bowl, combine butter, portabella mushroom, garlic, Italian parsley, tarragon until evenly combined.
  • place compound butter on a sheet of saran wrap, then roll into a tube, tying off on both ends. Place in the refrigerator for at least an hour. Can be held for 1 week.
  • Season your steaks liberally with salt and pepper, then grill (l or in a skillet on medium high heat with a little butter and oil). about 5-7 minutes per side, until internal temperature is 135-40 for medium-rare/medium.
  • While your steak is resting, slice up your compound butter and let it melt over the steaks and serve.

Nutrition

Sodium: 66mg | Calcium: 11mg | Vitamin C: 2mg | Vitamin A: 278IU | Sugar: 1g | Fiber: 1g | Potassium: 107mg | Cholesterol: 32mg | Calories: 112kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 10g | Protein: 6g | Carbohydrates: 1g | Iron: 1mg

Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!