Savory Tarragon Steak Butter

Some butters don't need to work hard to stand out. This butter makes a statement with just a few ingredients. It tastes fantastic on steaks fresh off the grill and creates a wonderful aroma for a memorable meal.




8 to 12




  • ½ cup (1 stick) Challenge Butter, softened
  • 1 Tablespoon Dijon-style mustard
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons garlic blanched, pressed or minced (3-4 cloves)
  • 1 Tablespoon fresh tarragon, minced


  • 1

    Cream butter in small bowl using a fork or electric mixer. Gradually blend in other ingredients.

  • 2

    Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into thin rounds.

  • 3

    Can be stored a couple days in the refrigerator or it can be frozen for several weeks.

  • 4

    Allow 2 or 3 teaspoons per serving. Place by teaspoonful or sliced round on the top of hot broiled or grilled steak or on top a baked potato.


  • !

    Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel – gives garlic a milder, smoother flavor. Learn more about how to make compound butter.

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