Herbed Lemon & Garlic Compound Butter Paired with Seared A5 Wagyu Steak

Prep Time: 10 mins   

Chill Time:  1 hour    

Cook Time (steak): 20 minutes 

Total Time: 1 hour 30 mins      

 

 

Ingredients  

Compound Butter 

½ cup (1 stick) salted butter, room temperature 

1 TBSP finely chopped fresh rosemary 

1 TBSP finely chopped flat-leaf parsley 

1 TBSP finely chopped chives 

1 TBSP fresh thyme leaves 

1 garlic clove, minced 

1 tsp lemon zest 

 

Steak 

One 16oz Wagyu Shop A5 Wagyu Thick-Cut Steak 

Chunky sea salt (such as Maldon) and freshly ground pepper 

 

Instructions 

For the compound butter:  

  • In a small bowl, stir together the softened butter, all the chopped herbs, minced garlic and lemon zest. 

  • Scoop the herb butter onto a piece of parchment paper or plastic wrap, roll into a log and twist the ends to close. Chill for at least 1 hour, or overnight, until firm. 

 

For the Steak: 

  • Heat a cast iron skillet or heavy-bottomed stainless pan to medium-high heat on the stove. Generously season the steak on both sides with salt and pepper. Sear steak, turning once to brown evenly, until medium-rare and lightly charred, approximately 4-5 minutes per side. Transfer steak to a plate and allow it to rest for at least 10-15 minutes. 

  • While the steak rests, slice 1 TBSP of the herbed compound butter and place it on top of the resting steak to slowly begin to soften. Allow the butter to melt over the steak and infuse the steak with its flavors. Once the steak has rested, serve immediately. 

 

Notes: The remaining Herbed Compound Butter can work beautifully as a topping for side dishes of roasted potatoes, steamed veggies, corn on the cob, toasted bread and/or stirred into mashed potatoes or polenta. It can tie your entire meal together with bright, herbal flavors.