When you think about steak night, you probably imagine a sizzling hot grill, the perfect crust, maybe even a glass of bourbon in hand. What if I told you there’s an easy way to upgrade that steak without much extra effort? That’s where this Chive Compound Butter comes in. And trust me, it’s a game changer.
Right now, my garden is bursting with fresh chives. If you’re like me, you probably planted them once and now they come back bigger every year. But here’s the fun part, not only are the green chive stalks delicious, but the purple chive blossoms are edible too! They add a subtle oniony flavor and a pop of color that makes this butter as beautiful as it is tasty.
Making compound butter might sound fancy, but it’s incredibly simple. First, you soften two sticks of unsalted butter. Then, mix in chopped fresh chives, a bit of salt, and a microplaned clove of garlic. Don’t forget the chive blossoms! Gently fold in the individual purple petals at the end so they stay intact and give you those pretty specks of color.
Once mixed, you have options. You can store it in an airtight container in the fridge, where it’s ready to be scooped onto hot steaks or veggies. Or, if you’re prepping ahead, roll it into a log using plastic wrap and freeze it. That way, you can slice off a round anytime you need a little extra flavor magic.
This chive compound butter is incredibly versatile. Spread it over grilled corn, stir it into mashed potatoes, or let it melt over a juicy ribeye fresh off the grill. It’s the perfect way to capture the essence of your garden and bring it straight to the plate. Plus, it looks fancy, but only you’ll know how easy it was to make!
Give this Chive Compound Butter a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!
Make this recipe with these steak cuts:
Chive Compound Butter
Course: Recipes, Sauces, SteakCuisine: American8
servings5
minutesThis easy chive compound butter recipe adds fresh, savory flavor to steaks, seafood, veggies, and more. Perfect for grilling and everyday cooking.
Ingredients
2 sticks unsalted butter, softened
⅓ cup fresh chives, chopped
2 purple chive flowers
½ teaspoon salt
1 clove garlic, microplaned
Directions
- Combine softened butter, chopped chives, salt, and garlic in a bowl.
- Gently pull apart chive flower petals and fold them into the butter.
- Store in an airtight container in the fridge or form into a log with plastic wrap and freeze.
