Roasted Garlic and Onion Compound Butter is one of the best steak upgrades you can make!
It’s packed with a ton of flavor and it’s well worth the extra 20 minutes of work.
Be sure to make this for the next steak night!
Ingredients you will need
Meat: Ribeye cap
Seasoning: SPG blend (Salt, black pepper and garlic powder)
Compound butter: Onion, garlic, rosemary, butter, salt and pepper
How to make Roasted Garlic and Onion Compound Butter
Season the ribeye cap steaks with a salt, pepper, garlic powder blend on all sides.
Place the steaks indirectly on the grill and smoke them at 225°F for 30 minutes. I used my Nomad Grill which works great for smaller cooks like this.
Cut the top off of the head of garlic, then place it in tin foil with some olive oil and season it with salt and pepper. Cook it at 400°F for 20 minutes until it is golden in color and roasted.
Diced up a large onion and cook on medium low heat with butter for 15-20 minutes until they caramelize.
In a food processor, combine all ingredients and pulsate it until all of the ingredients are thoroughly combined. It should be the consistency of a very soft paste.
Remove the mixed butter from the food processor and place it on some plastic wrap. Tightly secure the butter and roll it into the shape of a stick of butter then place in the fridge for 15 minutes.
Increase the heat on the grill to direct cooking then sear the steaks flipping every 2 minutes until they reach your desired doneness.
Rest the steak on a plate or cutting board then add a slice of the butter on top.
After the steak has rested for 10 minutes, slice in and enjoy.
If you love steak, be sure to check out my Parmesan Herb Crusted Tomahawk, Wagyu Steak Melt and Steak Street Corn Tacos.
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Roasted Garlic and Onion Compound Butter
Roasted garlic and onion compound butter is one of the best steak upgrades you can make! It’s packed with a ton of flavor in each bite.
- Total Time: 1 hour
- Yield: 1 stick of butter 1x
Ingredients
- 1 stick of unsalted butter
- 1 large yellow onion
- 1 head of garlic
- 2 tbsp of rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Season the ribeye cap steaks with a salt, pepper, garlic powder blend on all sides.
- Place the steaks indirectly on the grill and smoke them at 225°F for 30 minutes.
- Cut the top off of the head of garlic, then place it in tin foil with oil. Cook it at 400°F for 20 minutes until it is roasted.
- Diced up a large onion and cook on medium low heat with butter for 15-20 minutes until they caramelize.
- In a food processor, combine all ingredients and pulsate it until combined then place the butter in plastic wrap. Roll it up into a stick of butter then place in the fridge for 10-15 minutes.
- Increase the heat on the grill to direct cooking then sear the steaks flipping every 2 minutes until they reach your desired doneness.
- Rest the steak on a plate or cutting board then add a slice of the butter on top.
- After the steak has rested for 10 minutes, slice in and enjoy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
