Garlic Butter is easy to make at home, and pairs perfectly with steak, potatoes and roasted vegetables. Only 5 ingredients and ready in under 5 minutes, it adds flavor to anything you serve it with! 

There’s nothing quite like homemade garlic butter, am I right? 

Steak on its own is good, but steak paired with garlic butter is significantly better in every way possible. The garlic butter melts onto the warm steak, providing a ton of delicious garlic flavor.

In fact, this butter is incredibly versatile, which is why making a batch and enjoying it throughout the week is the right move.

Recipe features

• Made with 5 simple ingredients and ready in under 5 minutes!
• Can be kept in the fridge as usual, or stored in the freezer to use at a much later date.
• Incredibly versatile and helps to add flavor to anything and everything!

Ingredients

Butter – I recommend unsalted butter, but if you prefer to use salted butter, then don’t add any extra salt in at the end. 

Garlic – Fresh garlic cloves are the way to go for the best garlicky flavor. Don’t use pre-minced garlic or garlic powder. 

Parsley – Fresh parsley (or fresh herbs in general) is best, but dried parsley should work in a pinch. Don’t love parsley? Try fresh chives instead. NOTE: fresh parsley provides a better flavor (in my opinion), but dried parsley won’t spoil as quickly, so if you want the butter to last for longer, dried is the way to go.

Lemon juice – Freshly squeezed lemon juice is better than lemon juice from a jar.

Salt – A little bit goes a long way and only add salt if you’re using unsalted butter. The recipe calls for 1/2 teaspoon (which I think is ideal), but you could always start with 1/4 teaspoon and increase as desired. 

Instructions

Step 1: Soften the butter. There are several ways to do this, but I find that microwaving it in 8-second intervals is the fastest. You want the butter to be easy to press with your finger, but you don’t want it to be melted. Once softened, add it to a medium bowl.

Step 2: Mash ingredients. Add the minced garlic, parsley, lemon juice, and salt to a small bowl, then use a fork to mash everything together. Do a quick taste test and add more salt if needed.

Step 3: Use or store for later. Use the butter immediately either on steak or garlic bread, or wrap it in plastic wrap and serve it at a later date (see below for how to do this). 

Tips

• Besides steak, try using garlic butter with air fryer vegetables, garlic bread, green beans, air fryer pork chops, instant pot potatoes, cottage cheese mashed potatoes, broccoli steak, zucchini corn fritters
• If you’re using salted butter, don’t add any additional salt to start. Do a quick taste test and then, if you’d like, add a small pinch of salt to to taste. 

Storage

Storing compound butter: Lay a large piece of plastic wrap on a flat surface. Scoop the butter out and place it in the center of the plastic wrap. Use the wrap to roll the butter into a log shape, making sure the butter is secured in the plastic wrap. Store butter in the refrigerator for up to one week or in the freezer for up to several months. Slice into rounds when ready to use. 

More garlicky recipes

• Whole30 Garlic Salmon
• Honey Garlic Chicken
• Garlic Tomato Pasta 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!