Tarragon Chive Lemon Butter on Grilled Steaks

16 Jul
Tarragon Chive Lemon Butter on Steak

Tarragon Chive Lemon Butter on Steak

My parents have made it back to town for the summer to escape the sizzling heat of Texas, only to bring their sizzling heat with them. OK so high 80s/low 90s is not exactly sizzling by Texas standards, but when you have no AC that’s hot enough, thank you.

We invited them for dinner this past weekend and figured we’d grill them up some steaks, but I wanted to make their welcome-back dinner a little more special. So I tried my hand at making a compound butter with some of the fresh herbs from my planter garden.

Butter, Lemon, and Tarragon

Butter, Lemon, and Tarragon

This was so gosh-darn easy. OK I take that back. I do not have a proper zester and it frustrated the heck out of me to finally get at least a teaspoon of zest from the lemon on my cheese grater. I was so frustrated that I finally took a photo of my pitiful attempt before getting that amount (minus the chives, those were added last minute). But I finally got ‘er done!

This herbed lemon butter can be used for more than steaks, such as fresh steamed green beans or asparagus. In fact, I must try that!

Herbed Butter Log Ready to Chill

Herbed Butter Log Ready to Chill

Tarragon Chive Lemon Butter on Grilled Steaks

1 stick of unsalted sweet cream butter (8 tablespoons)
Zest of one lemon plus about a teaspoon of the lemon juice from it
2 tablespoons fresh chopped tarragon
1 teaspoon fresh chopped chives
1 steak per person (we used New York Strip, any good steak cut will do)

Let the butter sit on the counter for a few hours to soften and bring to room temperature. Add the softened butter to a small bowl, then add the rest of the ingredients (except the steak, ha!). Using a fork, combine and squish and mix around until it’s all incorporated well. Plop the butter mixture onto wax or parchment paper, then roll it around until it’s the shape of a large tootsie roll. Seal it on the ends and then refrigerate until the butter hardens. In the interest of time I put it in the freezer for about 15 minutes then transferred to the refrigerator.

Grill up those steaks seasoned lightly with salt and lots of black pepper, then top with a pat of the herbed butter. Put the butter on while the steaks rest for five minutes, so it starts melting all over it. YUMM! This added such a fresh taste to the steaks, and my mom even used more of the butter for her baked potato. I loved the fact that nobody asked for any kind of bottled steak sauce! You will not be disappointed.

p.s. We are leaving again for a trip to our RV property on the coast for four days on Thursday after work. I don’t know if I’ll have time to write that one before we leave, but if not, you’ll see a fab new recipe early next week!

Melting Herbed Butter on Steak

Melting Herbed Butter on Steak


4 Responses to “Tarragon Chive Lemon Butter on Grilled Steaks”

  1. richardmcgary July 17, 2013 at 2:51 pm #

    Looks wonderful and I’m sure was tasty. Have a fun and safe trip. 🙂



  1. Roasted Summer Vegetable Tian | anotherfoodieblogger - July 31, 2013

    […] about five minutes.  Grease a two-quart casserole dish (any shape) with butter. I used my Tarragon Chive Lemon Butter compound for that task, but just regular ole’ butter will do. Once the onions and garlic are […]


  2. Broccoli, Spinach, and Mushroom Pasta in a Yogurt Cheese Sauce | anotherfoodieblogger - August 7, 2013

    […] it enough, those two ingredients just make spinach sing! Instead of regular butter, I also used my Tarragon Lemon Chive Butter compound, but of course you can use any butter instead. I hope you have a chance to enjoy this for […]


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