Steak Butter with Creole Seasoning

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One little scoop of this steak butter with creole seasoning and herbs will elevate your steak from great to completely amazing!

Steak butter with creole seasoning and herbs takes just a few minutes to make and can be made a day or two ahead. In fact, it may be even better after the flavors have had time to “get friendly” in the butter.

To learn more about southern foods – the flavors, origins and recipes be sure to read this.

We know you love a good quality steak cooked perfectly and seasoned very simply with just salt and pepper. We do too. But, sometimes you want to give your steak a little extra zing and this seasoned butter is just perfect for that occasion.

Cooking the steak – the reverse sear method

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The basic theory behind the reverse sear method is this:

1. Start with a good thick steak – at least 1 inch, and up to 2 inches is great.
2. Cook at low temperature, slowly. If grilling use indirect heat, or in an oven, keep the temperature at about 225 degrees.
3. Use a good  digital thermometer inserted into the center of the thickest part and pull the steak off the heat about 20 degrees before it reaches your desired doneness.
4. Crank the heat up high on your grill or in a skillet, preferably cast iron.
5. Sear both sides of the steak about two minutes.

We had good success inserting the thermometer (or probe) in from the side of the steak like in this photo. That way you can be sure you’ve got it right in the center.

A good source for more details on the reverse sear method is the blog, Complete Carnivore. He has a post on Reverse Searing a Steak on a Gas Grill and Reverse Searing a Steak on a Charcoal Grill.

We’ve also had great success with our method, that we like to call reverse-reverse sear, and you can find out all about that in this recipe: Filet Mignon Sauce with Bourbon and Peppercorns.

How to form the Steak Butter after it’s mixed

We chilled our mixed butter a little while and then scooped it with a medium sized cookie scoop like this one. We were cooking large steaks so that amount was just right. For a smaller steak you could use a small cookie scoop. 

You could also let the steak butter chill a while and then form it into a log shape and wrap with plastic wrap. Then, when ready to use cut whatever size you want off the log.

Recap of items handy when cooking steaks with Steak Butter

• Digital thermometer with probe
• Cast iron skillet for searing
• medium cookie scoop
• or small cookie scoop

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