Upgrade your steak dinner with this New York Strip Steak recipe topped with homemade chive and Worcestershire compound butter. Juicy, tender steak meets a bold, buttery topping packed with herbs, garlic, and umami flavor—perfect for any night you want to impress.
I positively love summer! I love lazy days and summer fruits and veggies. But I mostly love grillin’ dinner because we take the cooking outside!
One of my family’s favorite and easiest foods to grill is steak. It was a trip to a fancy steakhouse where I had near religious experience with my food. Simply good meat, salt and pepper and butter. And that is what inspired this recipe.
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Recipe highlights
- Buttery Goodness: Compound butter is simply butter blended with flavorful add-ins—and it’s those extras that make each variation shine. This savory version is tailor-made for steak and roasts.
- Bold Flavors: Packed with fresh herbs, shallots, garlic, and a splash of Worcestershire sauce, this butter melts beautifully over hot steak and adds rich, punchy flavor.
- Steakhouse Vibes: Want your grilled steak to taste like it came from a high-end steakhouse? A slice of this melting compound butter takes it to the next level—no reservation required.
- Versatile: Don’t stop at steak! This compound butter is amazing on grilled chicken, roasted veggies, baked potatoes, or even slathered on crusty bread.
Ingredients you need
- Butter: Since this is the star of the show, choose a high quality flavorful butter. Some favorites are Kerrygold or Cabot. You can use salted or unsalted butter, just be sure that it is softened before to make mixing easier.
- Shallot: If you do not have shallots, you can use red onion instead.
- Worcestershire sauce: This gives the steak sauce tang and flavor to the compound butter.
- Garlic: I prefer fresh garlic, but you can use garlic powder instead.
- Lemon: You will be using the zest and juice of a lemon.
- Fresh herbs: You can use a variety of herbs or whatever you have on hand. I used chives, thyme and sage. You can also use rosemary, basil, oregano and parsley.
Step-by-step directions
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- Combine mixture. Combine compound butter ingredients in a bowl and mix it all together until incorporated.
- Chill. Transfer your butter mix onto a sheet of plastic wrap and form it into log. Roll it into a log shape, wrap it up and refrigerate until firm.
Recipe tips and FAQs
Whatever ingredients you use, make sure they are chopped finely. You want the flavors to infuse the butter but not necessary bite into large pieces of garlic, lemon zest or herbs!
You can serve this compound butter on any kind of meat, from steaks to chicken and even fish. Feel free to schmear it on a piece of bread as, well!
If you like this recipe you should try my horseradish butter recipe that I serve with my oven roasted ribeye roast. For a non-dairy way to serve up steak, try my cilantro chimichurri.
Storing/Freezing Instructions
TO STORE: Keep your compound butter wrapped up and refrigerated. Because perishable ingredients are in the butter, it may only last a week in the refrigerator.
TO FREEZE: if you made a large amount of compound butter, store a small amount in the refrigerator for quick use and freeze the rest. It will keep in the freezer for 6 months, if wrapped properly.
This compound butter pairs well with ribeye, filet mignon, sirloin, or even grilled chicken or pork chops.
Yes! A heavy cast iron skillet cooks steak beautifully. Sear the steak on high heat for a good crust, then finish in the oven if needed for desired doneness.
Slice a medallion of the chilled butter and place it on top of the hot steak just before serving. It will melt over the steak, creating a rich, flavorful sauce.
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New York Strip Steak with Chive Worcestershire Compound Butter
Ingredients
- ¼ cup unsalted butter softened to room temperature
- 1 tablespoon finely chopped shallot
- 1 tablespoon Worcestershire sauce
- 1 garlic clove minced
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon diced chives
- 1 teaspoon fresh thyme
- 1 teaspoon diced fresh sage
- 1 teaspoon extra virgin olive oil
- ½ teaspoon salt
- ¼ black pepper
- 4 New York strip steak 8 oz each
Instructions
- In a small bowl mash together butter, shallots, Worcestershire sauce, garlic, lemon zest, lemon juice, chives, thyme and sage until thoroughly mixed.
- Scrape butter mixture into the center of a piece of parchment paper or plastic wrap and roll into a log.
- Refrigerate until firm, about 1 hour.
- Preheat grill. Set burners to medium heat.
- Bring steaks to room temperature. Coat both sides of the meat with olive oil, salt and pepper.
- Place steaks on hot grill and cook until seared, about 3 to 4 minutes. Turn steaks over and continue grilling 3 more minutes.
- Reduce grill heat to low and continue grilling for 5-7 more minutes for medium-rare doneness.
- Using a meat thermometer internal temperature should read for medium-rare, 135º-140º F and 140º-145º F for medium. Remove steaks from the grill and place on serving platter. Cover steaks with foil, and let rest 5-10 minutes.
- Serve each steak with a pat of compound butter on top.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I’ve never enjoyed steak sauce. Usually I make a reduction jus, or top a steak with sautéed mushrooms, a little boursin-type cheese or a good bleu, or a butter like this. But your recipe is fabulous – love that you included shallots!
Who doesn’t like steak? And it’s terrific with compound butter. Funny, you don’t see compound butter that much these days. Wonder why not? Your chive butter looks terrific. And the steak, of course, looks beyond compare. Thanks!
I totally agree about compound butter. It definitely needs more attention than it currently gets!