Compound Butter Steak with Butter Olive Oil

Restaurant-Quality Steak at Home

The secret to a great steakhouse steak isn’t the cut — it’s the finish. A compound butter melting over a hot, rested steak is what creates that glossy, rich, deeply savory crust that makes steakhouse food taste the way it does. Our Butter Infused Olive Oil takes this one step further: it sears at a higher smoke point than regular butter, so you get a better crust without burning, then the compound butter finish delivers the richness at the end.

This recipe works on any cut: ribeye, New York strip, filet mignon, or even a simple sirloin.

Ingredients

For the Herb Compound Butter

• 4 tablespoons Redstone Butter Olive Oil
• 2 tablespoons unsalted butter, softened (or use Butter Olive Oil alone for dairy-free)
• 2 garlic cloves, finely minced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon fresh rosemary, finely chopped
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon black pepper

For the Steak

• 2 ribeye or New York strip steaks, 1¼–1½ inch thick
• 2 tablespoons Redstone Butter Olive Oil
• Kosher salt and black pepper

Instructions

1. Make the compound butter. Combine softened butter (if using), Butter Olive Oil, garlic, parsley, thyme, rosemary, salt, and pepper. Mix well until fully combined. Roll in plastic wrap into a log shape and refrigerate for at least 30 minutes. Can be made up to a week ahead.
2. Prep the steaks. Remove steaks from the refrigerator 30 minutes before cooking. Pat completely dry with paper towels — this is essential for a good sear. Season generously on all sides with kosher salt and black pepper.
3. Sear the steaks. Heat a cast iron skillet over high heat until smoking. Add Butter Olive Oil. Sear steaks 3–4 minutes per side for medium-rare (130°F internal) without moving them. For thicker cuts, sear the edges too by holding the steak upright with tongs for 1 minute per side edge.
4. Rest. Transfer steaks to a cutting board and rest for 5 minutes. Do not skip this step.
5. Finish with compound butter. Slice two rounds of compound butter and place on top of the rested steaks. The residual heat will melt it into a glossy, herb-flecked sauce. Serve immediately.

Temperature Guide

• Rare: 120–125°F
• Medium-rare: 130–135°F (recommended)
• Medium: 140–145°F
• Medium-well: 150–155°F

Tips

• Dry the steak. Moisture is the enemy of a good sear. Pat dry twice if needed.
• Hot pan, no crowding. Use the largest pan you have or cook one steak at a time. Crowding drops the temperature and steams instead of sears.
• Compound butter freezes beautifully. Make a double batch and freeze half for up to 3 months. Slice off rounds as needed.
• This compound butter is also incredible on grilled corn, roasted vegetables, or stirred into pasta.

Why Butter Olive Oil for Searing

Regular butter burns at high heat because of its milk solids. Our Butter Infused Olive Oil has a significantly higher smoke point, so you get all the buttery flavor in the sear without the bitterness of burned butter. The compound butter finish — added after cooking — is where the dairy butter shines if you choose to use it, applied gently over the rested, off-heat steak.

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