If you love a perfectly seared steak and are looking for a quick way to elevate its flavor, look no further than Black Garlic Compound Butter. Compound butters—mixtures of softened butter and flavorful ingredients—are classic add-ons for steaks, but when you incorporate the sweet, savory, and subtly funky taste of black garlic, you’ll take your dinner to the next level. Here’s everything you need to know to whip up this game-changing steak topping.

Why Black Garlic?

Black garlic is produced by aging fresh garlic in a warm, humid environment for several weeks. The process caramelizes the natural sugars in the cloves, resulting in a deep, earthy sweetness and a melt-in-your-mouth texture. Black garlic is smoother and more mellow than its raw counterpart, lacking that sharp bite but delivering a rich umami punch. This unique flavor profile complements a hearty steak beautifully.

Ingredients You’ll Need

  • ½ cup (1 stick) unsalted butter, softened

  • 3–4 cloves black garlic, peeled

  • 1 teaspoon fresh herbs (such as thyme, parsley, or chives), finely chopped (optional)

  • Salt and freshly ground black pepper to taste

  • Zest of half a lemon (optional, for a bright contrast)

A Note on Butter

Use a good-quality unsalted butter so you can control the seasoning yourself. If salted butter is all you have, simply adjust the added salt.

Step-by-Step Instructions

  1. Soften the Butter

    • Allow the butter to come to room temperature. This makes it easy to blend thoroughly with the other ingredients.

  2. Prep the Black Garlic

    • Since black garlic cloves are soft, you can mash them with a fork or finely chop them with a knife. Aim for a paste-like consistency so the flavor infuses nicely into the butter.

  3. Combine the Ingredients

    • In a small bowl, mix the mashed black garlic into the softened butter.

    • Stir in the fresh herbs, if using, along with a pinch of salt and a few grinds of black pepper.

    • If you like a bit of citrus brightness, add a small sprinkle of lemon zest.

  4. Shape & Chill

    • Once everything is well-combined, spoon the butter mixture onto a sheet of plastic wrap.

    • Roll it into a log and twist the ends of the wrap to seal.

    • Place in the refrigerator for at least 30 minutes to let the flavors meld and to solidify the butter.

How to Use Your Black Garlic Compound Butter

  • Top a Juicy Steak

    • After grilling or pan-searing your steak, slice off a medallion of the cold compound butter and place it on top. The heat from the meat will gently melt the butter, creating a silky finish that elevates every bite.

  • Upgrade Your Sides

    • Spread it on crusty bread or melt it over roasted or steamed vegetables. The savory sweetness of black garlic can enrich almost any dish.

  • Try It on Other Proteins

    • This compound butter also works wonders on grilled chicken, roasted fish, or even a succulent pork chop.

Storage & Make-Ahead Tips

  • Refrigerator: Wrapped tightly in plastic or stored in an airtight container, your compound butter will keep for up to two weeks in the fridge.

  • Freezer: For longer storage, freeze the wrapped log of butter. It’ll stay good for about 3 months. Simply slice off the amount you need and return the rest to the freezer.

Final Thoughts

Making Black Garlic Compound Butter is a straightforward way to achieve a gourmet edge at home. Whether you’re planning a cozy date night dinner or hosting a small gathering, your guests will be wowed by how a single dollop of this luxuriously flavored butter can transform an ordinary steak into a restaurant-worthy masterpiece. Give it a try and enjoy the impressive, complex taste that black garlic brings to your table!