This Steak Butter recipe is inspired by my first-ever job in the food world. I was 16, full of energy, and soooo excited to be working as a hostess at The Chop House in Knoxville, TN (where I grew up). I ended up working there for years and went on to be a waitress and even did a little work in their corporate office. Oh, how I LOVED working there!
And so, when I told my husband I was making this recipe inspired by their steak butter, he said, “Well how do you know it’s the best ever?” and I said, “Because it’s over 20 years later, and I am still thinking about it!” So there you go. Try it out and be the judge yourself. :)
Best Ever Steak Butter!
This Best Ever Steak Butter recipe is inspired by my first job at The Chop House in Knoxville. It's over 20 years later, and I am still thinking about it!
Ingredients
- 6 tablespoons butter, softened
- 1 tablespoon parsley, loosely packed
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon pepper
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
Instructions
- Combine all ingredients in a mini food processor until smooth. Smear over warm steaks and serve.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Salted or unsalted butter?
Unsalted would be best. – Nicole
What do you do if you do not have a food processor
You can easily make this without a food processor with very softened butter.
I found this recipe last night and rushed out to buy the missing ingredients in my kitchen. Just wondering… how many does this serve? I may have my answer shortly and will let you know as I am getting ready to make it!
Wait! Just saw that it serves 4!
How could I make this without a food processor?
Hi. You can just soften the butter and very finely cut the parsley.
Thank you will try it tomorrow night
What brand of lemon pepper seasoning do you recommend? I have come to realized (by reading the labels) that lemon pepper has added sugar as well as other added things. Just trying to find a decent lemon pepper seasoning.
Hi there. I use Simply Organic but it does have a little sugar. You can find ones without sugar, however.
Any preference on the parsley? Flat leaf or curly leaf? Looks delicious!
Hi Andrea. For more flavor, flat is the way to go.
I can’t help but notice the lack of garlic in your recipe. I’m going to have to disagree with your claim it is the “best-ever” based on that fact. Otherwise, it looks like a fantastic recipe that I will probably try this weekend when we grill.
It is so good!! I worked at the Chop House many years ago as well! Love knowing you’re from here!
Small world! :)
That looks mouth watering delicous!