Country Mustard Whiskey Steak Butter

A rustic flavored steak butter that's so easy to make. Flavored with country mustard and whiskey, how can you go wrong?

Course Condiment

Cuisine American

Prep Time 15

Refrigeration and resting time 2

Total Time 2 15

Servings slices

Calories 139kcal

Start making this compound butter for steak at least 3 hours in advance of dinner.
Combine room temperature butter, Worcestershire sauce, mustard, whiskey, salt, and white pepper. Using a fork, mix well.
Scoop the butter onto a piece of plastic wrap. Use your hands to roll and shape the butter to form a round log that's about 5 inches long. Refrigerate until hard enough to slice into rounds. At least one hour. I allow 2 hours.
When ready to use, let the rounds of steak butter sit at room temperature for about 30 minutes to an hour. You just don't want the butter ice cold, as it will melt better onto a sizzling hot steak. To serve, place a round immediately on a grilled steak.

Tips for Success

- Salted Butter: Using unsalted butter is common for chefs to use for any recipe. It allows them to control the salt level. You can most certainly use salted butter for this recipe but using unsalted butter is most important when making sweet compound butter recipes.
- Kerrygold Butter: We didn't use it in Culinary School, but if you have access to Kerrygold Butter, please choose this brand. Kerrygold is an Irish butter that has a higher butterfat percentage than most American butter brands. You'll notice a brighter yellow color and a creamier more buttery flavor.
- Allow about one hour for butter to come to room temperature before making this steak butter recipe.