Elevate your steak game with this smoky, garlicky butter that melts into pure magic.
There’s something deeply satisfying about a sizzling hot steak – but top it with a slice of melting, flavour-loaded butter and it becomes restaurant-worthy. This Smokehouse BBQ compound butter, made with Cape Herb & Spice Smokehouse BBQ Rub, fresh herbs, garlic, and sweet piquant peppers, is the finishing touch you didn’t know your steak needed.
Make it ahead and keep a log in the fridge or freezer, ready to jazz up ribeye, pork chops, roast veggies, or grilled fish whenever the mood strikes.
Prep Time: 20 minutes
Cooking Time: 60 minutes
Serves: 4–6
Skill Level: Easy
Flavour Profile: Smoky, garlicky, buttery, bold
Ingredients
For the Smokehouse BBQ Butter:
- 250 g unsalted butter, softened to room temperature
- 45 ml chives, finely sliced
- 45 ml parsley, finely chopped
- 45 ml piquanté peppers (e.g. Peppadews), finely chopped
- 15 ml Cape Herb & Spice Smokehouse BBQ Rub
- 1 large garlic clove, finely minced
For the Ribeye Steak:
- 6 ribeye steaks
- Cape Herb & Spice Atlantic Sea Salt
- Cape Herb & Spice Extra Bold Black Pepper
- 30 ml vegetable oil
- 15 ml unsalted butter
Method
1. Make the Smokehouse BBQ Butter
In a medium bowl, combine the softened butter, herbs, chopped piquanté peppers, garlic, and BBQ rub. Mix until evenly combined.
Spoon the mixture onto a 30 cm piece of baking paper and shape it into a log. Fold the paper over the butter, roll tightly, and twist the ends to secure. Chill in the fridge for at least 1 hour to set. (For longer storage, freeze for up to 3 months.)
Tip: Make a double batch and freeze one log for quick dinners.
2. Cook the Ribeye Steak
Season the steaks on both sides with freshly ground salt and pepper.
Heat a large heavy-based frying pan over medium-high heat. Add the oil and butter. When the butter starts to foam, sear the steaks for 3–5 minutes per side (depending on thickness and your preferred doneness).
Cook’s Note: Don’t overcrowd the pan – cook in batches if needed to ensure a proper sear.
3. Serve with BBQ Butter
Remove the steaks from the pan and rest for a few minutes. Top each with a 1 cm-thick slice of the Smokehouse BBQ butter while still piping hot. Allow the butter to melt into the steak and infuse it with smoky, garlicky goodness.
Serve immediately with your favourite sides – roasted potatoes, chargrilled vegetables, or a crisp green salad.
More Ways to Use BBQ Butter
- Slather onto grilled corn, steamed broccoli, or baby carrots
- Melt over baked potatoes or sweet potato wedges
- Add to grilled chicken breasts or salmon fillets for an instant flavour lift
Why This Recipe Works
- Quick to prepare but delivers restaurant-level flavour
- Versatile BBQ butter can be used across multiple dishes
- A fool-proof way to impress guests or elevate your weeknight steak