Ask any chef what makes a steak great, and most will tell you the same thing: it's not just the cut, the seasoning or the sear — it's what happens in the final 60 seconds. That's where butter comes in.
Why Chefs Finish Steak with Butter
Basting a resting steak with butter does three things at once. It adds richness and gloss. It carries flavour into the meat as it rests. And it helps maintain temperature without continuing to cook the steak. It's one of the most efficient finishing techniques in a professional kitchen.
Plain butter works. But flavoured butter — compound butter — takes it further. A well-made steak butter already contains the aromatics, herbs and seasoning you'd otherwise add separately. One slice, melted over the meat, does the work of several steps.
The Best Flavoured Butters for Steak
1. Garlic Butter
The classic. Roasted garlic with parsley is the most widely used steak butter in professional kitchens for good reason — it's familiar, crowd-pleasing and works across every cut. A 20g slice melted over a resting ribeye or sirloin is hard to beat.
2. Steak Butter
Developed specifically for beef, our Steak Butter is a rich, savoury blend that complements rather than competes with the meat. It melts cleanly, adds depth, and works equally well on fillet, sirloin and ribeye. If you're only stocking one butter for your beef dishes, this is it.
3. Truffle Jus Butter
For premium cuts and tasting menus, truffle butter adds an earthy luxury that justifies a higher price point. Use sparingly — a thin slice is enough. Works best on fillet or a well-marbled ribeye where the fat can carry the truffle flavour.
4. Bone Marrow Butter
Rich, unctuous and deeply savoury. Bone marrow butter is the choice for chefs who want to push the flavour of beef dishes further. It's particularly effective on bavette, flat iron and other working cuts where the extra richness adds real value.
5. Blue Cheese Butter
A bold choice that works brilliantly on burgers and more casual beef dishes. The tang of blue cheese cuts through the richness of the meat and adds a distinctive flavour that customers remember.
How to Use Flavoured Butter on Steak in Service
The technique is simple. Once your steak is cooked and resting, slice a 15–25g portion of butter from the log and place it on top. The residual heat from the meat will melt it gradually as it rests. For a more dramatic finish, place the buttered steak briefly under a salamander or pass a blowtorch over it.
Logs are the most practical format for steak service — easy to slice to consistent portions, minimal waste, and clean presentation. Our logs are available from 100g up to 1kg, so you can order the right quantity for your covers.
Consistency Across Every Cover
One of the biggest advantages of using a pre-made compound butter over making your own is consistency. Every portion is the same. Every plate looks the same. And your kitchen team doesn't need to spend time making butter when they should be focused on service.
Try Our Steak Butters
Request a sample pack and try our Garlic, Steak, Truffle and Bone Marrow butters in your kitchen before committing to a trade order.