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Bourbon Street Steak Compound Butter

Updated: Feb 16, 2021


1. 1 Stick of sweet, unsalted butter, softened slightly (1/2 Hour)

2. 3 TBS Spice Spice Baby’s Bourbon Street Steak Rub

3. 1 TSP Extra virgin olive oil


· Parchment Paper

· Stand or Hand Mixer


· Place all the ingredients in the bowl of the stand mixer

· On low speed, blend the ingredients thoroughly

· Place the butter in the center of a sheet of parchment paper

· Roll the butter and parchment paper like you are rolling a cigar

· Keep in the freezer until you are ready to use it


Compound butters are part of the smoke and mirrors associated with steakhouse steaks. They are the component of a steak that separates most home-cooked steaks from restaurant steaks. A compound butter is just butter that has flavoring added to it. You can use this basic recipe with any of our spices and get good results. The compound butter is the final topping for steaks and chops before they leave the steakhouse kitchen and end up at the table. The butter has generally melted by the time it hits the table-and during the melting process it distributes that compound flavor (along with a little more fat) to the top of the steak.

Here are some good directions for cooking a steak:

· Temper the steak (take the steak out of the refrigerator for at least 30 minutes -but up to one hour prior to cooking it).

· Pat the tempered steaks dry using a paper towel. Then brush both sides of the steaks with olive oil. Season each sides of the steak with ½-1 TBS of spice.

· Heat your oven to 400 Degrees F.

· On your stovetop over high heat, get a cast iron skillet very hot. This will take 4-5 minutes.

· Spray the tops of the steaks with non-stick spray and then place the spray side down in the cast iron skillet. Carefully spray the other side.

· Let it cook for 3 minutes on each side. Do not fiddle with them while they cook. Let the heat do its job and flip the steaks only once.

· Place the steaks (along with the skillet) right into the hot oven. Cook for an additional 5-7 minutes. (as I tested this recipe 5 minutes gave me a perfect medium rare).

· Take the steaks out of the oven and let them REST at room temperature. This allows the juices in the steak to release and is a critical step to a great steak. This "resting" should take about 3-5 minutes. Once the steak is done resting, top it with a frozen compound butter and then serve immediately

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