Herb Compound Butter Spread made with Land O Lakes® Butter with Canola Oil. It’s so easy to make and delicious! This herb compound butter spread goes beautifully with grilled meats and vegetables!
This recipe and post is sponsored by Land O’Lakes, Inc.
It’s summer time!! I can’t believe it’s already July! Our days have been filled with family outings, trips to the park, concerts, swimming, tennis, bubbles, ice cream, s’mores and playing with Cinnamon. It’s been completely laid back and relaxing. We love it.
We’ve been firing up the grill almost every weekend and today, I can’t wait to share this absolutely delicious herb butter recipe with you!
It’s made with Land O Lakes® Butter with Canola Oil. I love using this butter because it’s made with only three ingredients: sweet cream, canola oil and salt, and I have it in my refrigerator at all times. To make this Herb Compound Butter Spread, you simply mix the Land O Lakes® Butter with Canola Oil with fresh herbs and garlic and that’s it! Land O Lakes® Butter with Canola Oil gives me and my family the fresh butter taste and flavor that we love! I absolutely love this Herb Compound Butter Spread! I was a little surprised at how much my kids loved it too. They have been adding it to their mashed potatoes, on top of bread, veggies and, of course, their grilled meats.
This is so easy to make. You’re going to love how much flavor this adds to your food. I hope you give this recipe a try! Your family is going to love it!
Herb Compound Butter Spread + Steak
Ingredients
For the Herb Compound Butter Spread:
- 2 sticks unsalted butter room temperature
- 1 tablespoon finely diced fresh parsley
- 1/2 tablespoon finely diced fresh rosemary
- 1 tablespoon finely diced fresh basil
- 1/2 tablespoon finely diced fresh oregano
- 1/2 tablespoon minced garlic
For the steak:
- ribeye steaks
- Montreal Steak Seasoning Grill Mates, McCormick
Instructions
For the Herb Compound Butter Spread:
- Using a medium sized mixing bowl, mix together all the ingredients until combined. Transfer herb compound butter to plastic wrap. Form and shape into a log. Refrigerate for 2 to 3 hours, over overnight.
- Enjoy with grilled meats, veggies, mashed potatoes, on toasted bread, you name it!
For the steak:
- We prefer to use a dry rub on ribeye steaks. We use Montreal Steak Seasoning (Grill Mates, McCormick) but you can use whatever you prefer. Generously sprinkle on the steak seasoning on each side over all the steaks. Cover and refrigerate for at least 1 to 2 hours.
- When ready to grill: we grill on high (550 degrees) for 3 minutes each side to get a good sear and then a minute on each side to finish the steak. Depending the thickness of your steak and your desired doneness level, you can lower to medium heat if preferred. For this steak, we grilled for a total of 8 to 9 minutes at 550 the entire time. Enjoy!
