One little scoop of this butter with creole seasoning and herbs will elevate your steak from great to completely amazing!
This butter for steak with Creole seasonings 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.
If you’re putting together an appetizer buffet or board, why not consider adding steak? Cajun Steak Bites make it so easy!
Cooking the steak – the reverse sear method
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The basic theory behind the reverse sear method is this:
- Start with a good thick steak – at least 1 inch, and up to 2 inches is great.
- Cook at low temperature, slowly. If grilling use indirect heat, or in an oven, keep the temperature at about 225 degrees.
- 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.
- Crank the heat up high on your grill or in a skillet, preferably cast iron.
- 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 about that in this recipe: Filet Mignon Sauce with Bourbon and Peppercorns.
A full post dedicated to Reverse Reverse Sear Steaks gives all the details, and we believe it is hands down the best way to get steaks cooked perfectly every time.
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 to keep handy when cooking steaks with Steak Butter
- Digital thermometer with probe
- Cast iron skillet for searing
- medium cookie scoop
- or small cookie scoop
For an absolutely dynamite side dish to serve with your steak try Easy Dirty Rice. You’ll have an entire meal of Creole favorites! If steakhouse style is more your thing you can add a side of Sauteed Mushrooms and Onions.
Creole Butter Recipe
- 1 stick unsalted butter room temperature
- 1 teaspoon Creole seasoning like Tony Chacheres
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 clove garlic minced
- Stir all ingredients together until well blended.
- Chill until firm.
- Form into scoops or log.
- Place desired amount on hot steak soon after it's cooked to desired temperature.
A classic Hurricane cocktail would be a most appropriate way to start your delta-themed dinner. They’re easy to make!
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Jacqueline Debono says
I love the ingredients in you steak butter. I can imagine how flavourful it is. Next time we have steak, I’m definitely trying this!
Thank you, Jacqueline! You’ll love it.
The creole butter sounds so good! I think I am going to try it over corn on the cob too! I bet it would be so good!
Thanks, Suzy! What a great idea to put it on corn!!!
Matt Freund says
This steak looks delicious. I have to try this amazing butter.
I love steak butter — and loved this creole combo!!!
Thank you, Ashley!
So much to love about this post…the reverse sear method is something I’ve been meaning to try forever ~ it goes against everything my mama taught me! And that butter needs to be slathered on everything from biscuits to green beans, yum!
Agreed, but our old method is hit and miss. Reverse sear seems to be so much more reliable.