Garlic Herb Butter Recipe
This Chive and Parsley Herb Butter is fresh, fragrant, and ridiculously versatile and a simple way to elevate everyday meals. With just a handful of ingredients, you can transform steaks, roasted vegetables, crusty bread, or even grilled fish in minutes. It’s the kind of little upgrade that makes home cooking feel restaurant-quality—without any extra effort.
Looking for a simple way to make your summer grilling taste even better? This Garlic Herb Butter comes together in just 15 minutes and delivers big flavor with minimal effort. Made with softened unsalted butter, fresh parsley, chives, and plenty of minced garlic, it melts beautifully over hot steak, grilled vegetables, pasta, or baked potatoes. Each serving (about 1 tablespoon) is roughly 108 calories, and the recipe yields 8 portions.
It’s incredibly versatile—a pat of this compound butter turns a good steak into something heavenly, but it’s just as delicious on corn, roasted veggies, crusty bread, or even a plain baked potato. If you’re firing up the grill often this summer like we are on the ranch, this garlic herb butter is the kind of small upgrade that makes every meal feel special
The post includes helpful tips for quickly peeling and mincing garlic, choosing fresh herbs, and shaping the butter into a log for easy storage. Keep it in the refrigerator for up to a week, or slice it into pats and freeze for longer.
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Turn up the flavor on your summer grilling with this easy homemade herb butter! It’s fantastic melted over steak, but it’s so versatile it works wonders on grilled vegetables, corn on the cob, baked potatoes, pasta, crusty bread, and more. Made with fresh herbs and plenty of garlic, this simple compound butter comes together quickly and delivers a rich, restaurant-quality taste with almost no effort. One slice melting over a hot, sizzling steak is pure magic—and it elevates just about anything else coming off the grill too.
It’s the kind of small touch that takes good food to unforgettable, and it’s ridiculously easy to make. Once you try it, you’ll want a log of this herbed butter ready in your fridge all summer long. Ready to give your grilling a serious flavor upgrade?”
The easiest way to peel and mince garlic cloves:
I always make my compound butter for steak with fresh garlic cloves—it’s non-negotiable. Garlic and butter are a classic match, right up there with salt and pepper. The combination is just perfect.
One of the easiest ways to peel and mince fresh garlic is with two simple tools: a rubber garlic peeler tube and a small garlic mincer/chopper.
- To peel: Drop an unpeeled clove into the rubber tube, roll it back and forth on the counter with a little pressure, and the skin slips right off. Dump out the clean clove.
- To mince: Place the peeled cloves in the garlic mincer, put the lid on, press the sides together gently, and give the top a few quick twists. You’ll get perfectly even minced garlic every single time. Super easy and mess-free.
- For the herbs, I use fresh parsley and chives straight from the garden. They’re inexpensive to grow and so much more flavorful than dried. You can of course buy fresh bunches at the grocery store, but if you’d like to keep a steady supply on hand, growing your own is simple—even indoors. (Check out our quick guide on starting an indoor herb garden if you’re interested!)
Garlic Herb Butter Recipe:
Ingredients:
- ½ cup (1 stick) unsalted butter
- ¼ cup Fresh Parsley chopped
- 1 Tablespoon fresh chives sliced
- 2 cloves garlic minced
Equipment Needed:
- Garlic Peeler
- Garlic Chopper
- Herb Scissors, optional
- Mixing Bowl
- Dinner Fork
- Clear Wrap
🥣 Recipe Tips
- Use Room-Temperature Butter: Ensure the butter is softened to room temperature before mixing, as melted butter won’t hold the herbs and garlic properly. Let it sit out for about 30-60 minutes to achieve a pliable, creamy texture for easy blending.
- Finely Chop Herbs for Even Distribution: Chop the parsley and chives as finely as possible to ensure they blend seamlessly into the butter. Using herb scissors or a sharp knife helps create a uniform texture, enhancing flavor in every bite.
- Chill Before Shaping: After forming the butter into a log with plastic wrap, refrigerate it for about 15-20 minutes to firm slightly before rolling it into a perfect cylinder. This makes it easier to achieve a smooth, round shape without sticking to the wrap.
How to make a compound butter for steak, veggies …
- We start this compound butter by taking a stick of butter, (½ cup) and letting it come up to room temperature. It doesn’t work very well if you melt it, it just needs to be room temperature soft.
- Gather fresh chives, fresh parsley and a couple cloves of garlic. Chop the herbs, this can be done using Herb Scissors and then mince the garlic cloves.
- Add the herbs and garlic to the softened butter and mix with a fork. Make sure the garlic is well incorporated.
- Spoon the mixture on a piece of clear wrap and close the wrap.
- Gently form an elongated tube of butter mixture. Then twist the ends of the wrap and tie off.
- Place the tube of butter into the refrigerator and allow to harden. Also, before it completely hardens, it can be taken out and rolled gently with your hand to make a perfectly round shape.
As you are cooking your steak, remove the herb butter from the fridge and sliced into round pats of butter. And as soon as the steaks come off the grill, place a cut pat of butter on the top and allow to melt over each of the hot steaks.
Upgrade all your other grilling favorites with this easy-to-make Garlic Herbed Butter RecipeAnd don’t stop at just steak, try it on veggies, pasta, and more.
A pat of Herb Butter is probably one of the easiest ways to add a burst of flavor. Having a little roll of this herbed butter in your fridge can rock so many of your dishes.
This Parsley and Chive Herb Compound Butter for Steak Recipe is my favorite. And it’s a great place to start a Herb Butter addiction of your very own.
Serve this Garlic Herb Butter Recipe with:
🥣 Recipe
Equipment
- Dinner Fork
- Clear Wrap
Ingredients
- ½ cup unsalted butter 1 stick
- ¼ cup Fresh Parsley chopped
- 1 Tablespoon fresh chives sliced
- 2 cloves garlic minced
Instructions
- We start this compound butter by taking a stick of butter, (½ cup) and letting it come up to room temperature. It doesn’t work very well if you melt it, it just needs to be room temperature soft.
- Gather fresh chives, fresh parsley and a couple cloves of garlic. Chop the herbs, this can be done using Herb Scissors and then mince the garlic cloves.
- Add the herbs and garlic to the softened butter and mix with a fork. Make sure the garlic is well incorporated.
- Spoon the mixture on a piece of clear wrap and close the wrap. Gently form an elongated tube of butter mixture.
- Or butter can be shaped into hearts, logs or even butterflies.
- Then twist the ends of the wrap and tie off. Place the tube of butter into the refrigerator and allow to harden. Also, before it completely hardens, it can be taken out and rolled gently with your hand to make a perfectly round shape
- As you are cooking your steak, remove the herb butter from the fridge and sliced into round pats of butter. And as soon as the steaks come off the grill, place a cut pat of butter on the top and allow to melt over each of the hot steaks.
Nutrition
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I love herbed butter – especially on grilled steak!! Mmmmmmmmm!