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How to Make Herb Butter (for Red Meats)

Make this delicious herb butter for sautéing roasts, steaks and stew meat in the cast iron skillet!
Prep Time4 hours
Active Time5 minutes
Course: Side Dish
Cuisine: French
Keyword: compound butter, herb butter, herb butter for red meat
Yield: 1 half cup of butter


  • 4 oz (113 gm) salted, room temperature butter
  • 1/2 cup sliced onion greens
  • 1 tablespoon fresh minced oregano
  • 1 tablespoon fresh or dry thyme leaves


  • Remove butter from the refrigerator or freezer the night before making herb butter and let warm to room temperature
  • Head out to the garden and collect 2-3 onion greens, a handful of fresh oregano and a small bouquet of fresh thyme
  • Pull out a cutting board and a sharp knife
  • Slice onion greens into 1/8 inch wide rings, until you have 1/2 cup
  • Mince and measure 1 tablespoon of fresh oregano leaves
  • Strip tiny thyme leaves from their stems, until you have 1 tablespoon
  • Place all herbs on a dinner plate
  • Remove butter from it's packaging and also place on a dinner plate
  • Take up your fork and start mashing room temperature butter into the fresh herbs, mixing until everything is well incorporated
  • Place your homemade herb butter in a small glass container and keep in the fridge until ready to use
  • Add to cast iron skillets before cooking red meats, just like you would with liquid oil or plain butter
  • Compound butter will keep 8 weeks in the fridge or 5-6 months if tightly wrapped and stored in the freezer