Resting Steak Butter

4 reviews

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This Resting Steak Butter is the ultimate way to finish your steak. Customize your steak butter to just about any flavor profile and give your perfectly cooked steak a mouthwatering finish.

Grilled ribeye with a scoop of resting butter. Text reads "Resting Steak Butter."

Steak Butter

Topping steaks with butter is nothing new, but the concept of using a delicious compound butter as a bottom to top steak flavor bomb is a Hey Grill Hey original. I first introduced it to my Instagram family, and then sent it off into the world on my Food Network special, Grill Power. Commonly referred to as #restingbutter, this butter is a glorious way to add a punch of flavor to a nice, hot steak coming off the grill. 

And don’t let the name fool you. This resting butter works on more than just steak. Any meat coming off of the grill will benefit from a little seasoned butter to jazz up the flavor and moisture.

After mixing the ingredients for your resting butter, simply paint the cutting board with the back of a spoon. Then, place your cooked meat on the butter while it rests. The heat from the freshly grilled or seared meat will melt the butter. This activates all the aromatic and herby flavors and smells within the butter. There are many different ways to make resting butter, and it’ll taste great on just about everything. From chicken breasts or thighs, pork tenderloin, pork chops, grilled vegetables, fish, and so much more.

Ingredients for This Recipe

While this resting butter for steak will break the mold of ordinary steak, it’s not going to break the bank. It’s just six ingredients, and you more than likely have them in your fridge or pantry already. Here’s what you’ll need:

  • 4 Tablespoons unsalted butter softened
  • 2 cloves garlic minced
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves  (½ teaspoon if dried)
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
Loose ingredients for compound on black countertop.

Resting Butter for Steak

All resting butter needs the following 5 components. You can play around with these to make a butter that includes all your favorite flavors or to compliment the rest of your meal.

  1. Butter. Obviously steak butter needs to start with some good butter. You can choose salted or unsalted, based on your preference. Make sure your butter is nice and soft or else everything won’t incorporate well. Higher fat content European butters like Kerrygold can amp up the richness, but you can also use whatever you have in your fridge.
  2. Acidity. Once you have your butter selected you need to add some acidity to add a pop of flavor that balances the richness of the steak and the butter. 
  3. Aromatics. Aromatics give your senses a jump start before you even start eating. As the heat from the steak melts the butter, it releases the savory smells of garlic (or shallots or onions) that make you want to dive in to that juicy steak.
  4. Herbs. These round out the overall flavor of your butter and bring freshness to an otherwise heavy recipe. 
  5. Extra umami. This last component is optional, but really adds a unique flavor and flair to your butter. Umami is that lip smacking, unctious, can’t-wait-for-another-bite flavor element. Try adding things like mushrooms, truffles, anchovies, or Parmesan cheese to your butter, especially if you’re grilling an expensive cut of meat.
Resting butter in bowl on countertop.

Variations for Resting Steak Butter

Now that we’ve talked about what needs to go in your butter, let’s talk about how you can play with ingredients to make your own flavor profiles. 

  • Salted or unsalted butter. If you want to have more control over the saltiness of your butter, opt for unsalted butter and add salt and pepper to taste.
  • Worcestershire sauce, vinegars, lemon juice, or lime juice. When choosing your acidity any of these will work well depending on the flavor profile you’re going for with your steak. I often reach for Worchestershire sauce when making steak, and lemon or lime juice would go great with some grilled chicken.
  • Garlic, shallot, or red onion. I tend to reach for garlic when making my steak butter, but shallot and red onion will also add a delicious flavor to the butter. Fresh aromatics will add a sharper punch, or you can cook these elements down and caramelize them for a more mellow and sweet flavor. 
  • Thyme, rosemary, scallions, dill, sage, parsley, cilantro, or basil. These herbs will all taste amazing in your butter. Mix and match to find flavors you really like. I love dill with salmon, cilantro or basil with chicken, and thyme, rosemary, and sage all work wonders with beef. You can also use dried herbs, but use about 2/3rds of what the recipe calls for. Also, rub any dried herbs in your hands to release the oils inside before using them in your steak butter.
  • Mushrooms, truffles, anchovies, or Parmesan cheese. Get creative with any extra savory ingredients you choose to add to your butter. They can add some serious pizazz to an expensive cut of meat. These umami flavors can mimic or enhance flavors of expensive dry aged beef.
Grilled ribeye on black platter with scoop of compound butter.

Best Steak Recipes for Resting Butter

Now that you know everything that goes into making the best resting butter ever, click on one of these recipes below to experiment on some delicious grilled beef.

Resting Butter Recipe

Butter up those sizzling steaks while they rest, then butter us up with a 5-star review for this recipe if you loved making it. Tell us all about the juicy steaks you rest with it, and be sure to share some photos of your results on social media. You can tag us with @heygrillhey on YouTube, Instagram, and Facebook.

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Resting Steak Butter

By: Susie Bulloch (
4.5 from 4 votes
Resting Steak Butter is the ultimate way to finish your steak. You can customize yours for a delicious finish to your perfectly cooked steak.
Prep Time5 minutes
Total Time5 minutes
Servings2 steaks


  • 4 Tablespoons unsalted butter softened
  • 2 cloves minced garlic
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon pepper


  • Make the steak butter. Combine all ingredients for the resting steak butter in a small bowl until mixed well.
    4 Tablespoons unsalted butter, 2 cloves minced garlic, 1 Tablespoon Worcestershire sauce, 1 teaspoon fresh thyme leaves, ½ teaspoon salt, ½ teaspoon pepper
  • Place the steak butter on the serving platter. Before you take your steaks off the grill, place one spoonful of butter directly on your serving platter underneath where each steak will be placed. Set aside the remaining butter for the top of the grilled steaks and add them to top of the steaks while they are resting.
  • Refrigerate for one week. Any remaining resting steak butter can be stored in the fridge for up to a week


Calories: 213kcal | Carbohydrates: 3g | Protein: 1g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 284mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 747IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

**We originally published this post in July 2020, but we recently updated it with more information and helpful tips. However, the recipe remains the same.



Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

7 Reviews

  1. CarolK says:

    This was perfect for our two t-bones on Father’s Day.

  2. Charity Mystique says:

    Absolutely marvelous! This adds that extra “ooomph” that takes the meat from a 10 to a 12! Loved it and will never make steak without it again!

  3. JM says:

    With this recipe, the snarl on the families’ faces while we impatiently wait for meat to rest before ripping into it can now be called Resting Butter Face.

  4. Jennifer says:

    Excellent recipe, I just couldn’t get the Worcestershire sauce to keep from separating.

  5. Ricky Bradberry says:

    It was mouth watering to wait on tast But it was amazing on my 2 inch tomahawk

  6. Joseph Lesso says:

    Made this today with a very nice thick yop sirloin it was awesome

  7. Bob says:

    I like good recipes and I send them to my kids to because good recipes are hard to find