Wondering what butter to use for steak? Discover the best types—grass-fed, compound butter, or ghee—for perfect flavor and searing. Learn how to use butter for restaurant-quality steaks.

Choosing the right butter for steak enhances flavor, juiciness, and texture. The best options include unsalted grass-fed butter, compound butters (garlic-herb), or ghee for high-heat searing.

Butter is a game-changer for steak, adding richness, depth, and a glossy finish. But not all butters work the same—some burn easily, while others enhance flavor. Whether you’re basting, finishing, or making a sauce, picking the right butter makes all the difference.

This guide breaks down the best butter for steak, how to use it, and pro tips for the juiciest results.

---

Best Butter for Steak: Top 3 Choices

1. Unsalted Grass-Fed Butter (Best for Flavor & Nutrition)

Why?
✔ Higher smoke point than regular butter (good for basting).
✔ Richer in CLA and omega-3s (healthier fat profile).
✔ Clean, creamy taste without added salt (you control seasoning).

Best Uses:

• Pan-basting (with garlic and herbs).
• Finishing (melted over rested steak).

2. Compound Butter (Best for Extra Flavor)

A mix of butter and herbs/spices that melts into a luxurious sauce.

Popular Varieties:

• Garlic-Herb Butter (parsley, thyme, rosemary).
• Truffle Butter (for gourmet steaks).
• Spicy Chili Butter (adds a kick).

Best Uses:

• Topping hot steak (melts into crevices).
• Chilled slices on grilled steak.

3. Ghee (Best for High-Heat Searing)

Why?
✔ Smoke point of 485°F (250°C) vs. butter’s 350°F (175°C).
✔ No milk solids (won’t burn like regular butter).
✔ Rich, nutty flavor.

Best Uses:

• Searing steaks (instead of oil).
• Basting without risk of burning.

---

How to Use Butter When Cooking Steak

1. Butter-Basting (Restaurant-Style Juiciness)

1. Sear steak in oil (avocado or canola) first.
2. Reduce heat, add 2-3 tbsp butter + aromatics (garlic, thyme, rosemary).
3. Tilt pan and spoon bubbling butter over steak for 1-2 mins.

Pro Tip: Use a mix of butter + oil to prevent burning.

2. Finishing with Compound Butter

1. Let steak rest for 5 mins.
2. Place a 1/2-inch slice of cold compound butter on top.
3. Let it melt naturally for a glossy, flavorful crust.

3. Reverse Sear with Butter

1. Slow-cook steak in oven (275°F) until internal temp is 10°F below desired doneness.
2. Finish in a hot pan with butter + herbs for a crispy crust.

---

Butters to Avoid for Steak

❌ Margarine or fake butter spreads (water content causes splattering).
❌ Salted butter for high-heat cooking (burns faster due to milk solids).
❌ Regular butter for searing (smokes too quickly).

---

Chef’s Tip: Butter + Oil Combo

For the best sear without burning:

• Start with 1 tbsp high-smoke-point oil (avocado, grapeseed).
• Add 1 tbsp butter in the last 1-2 minutes for flavor.

---

Conclusion

The best butter for steak depends on your cooking method:

• Grass-fed unsalted butter – Best for basting and finishing.
• Compound butter – Best for flavor enhancement.
• Ghee – Best for high-heat searing.

Using butter correctly prevents burning while maximizing juiciness and taste. Experiment with different types to find your perfect steakhouse-quality result!

---