A Beef-Infused Clarified Butter
As this cooks low and slow, the water cooks off and the milk solids are removed when it’s strained.
What you’re left with is a beef-infused clarified butter that is smooth, rich, and stable at higher heat.
This Is Where the Flavor Is
Most people trim a steak and move on.
But what’s left behind holds incredible flavor, and with a little time, it can be turned into something you’ll reach for again and again.
Building Flavor Slowly
There’s a depth of flavor that only comes from letting ingredients work over time.
As everything warms gently together, the richness from the beef transfers into the butter, creating something smooth, savory, and incredibly useful in the kitchen.
Use What You Have
This recipe is flexible and works with:
steak trimmings
leftover steak bones
or a combination of both
Trimmings give a slightly cleaner, quicker flavor.
Bones bring a deeper, richer result.
Use whatever you have on hand — both work well.
🔥 Built for the Pan and the Plate
Because of that process, this butter can handle more heat than regular butter.
👉 Regular butter: about 300–350°F
👉 This butter: about 400–450°F
So not only is it a great finishing butter, it’s also perfect for hot skillets when basting.
Steakhouse Butter
A slow-infused butter made from beef bones, fresh herbs, and garlic. This rich finishing butter melts over hot steak like a sauce and adds deep, savory flavor without overpowering.
Ingredients
- Beef bones, trimmings, or a combination (about 8–12 oz, with any meat or fat attached)
- 1 pound unsalted butter
- 2-3 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
- 3-4 garlic, lightly smashed
- 1/2-1 tsp kosher salt, to taste
- 1/4 tsp white pepper (optional)
Instructions
1. Start the infusion
Place the beef bones and butter into a heavy-bottomed pan or small pot. Set over low heat and allow the butter to melt slowly.2. Add the herbs
Once the butter is melted, add the thyme and rosemary. Keep the heat low so the butter stays at a very gentle simmer.3. Infuse
Let the butter infuse for 60–75 minutes, stirring occasionally. Do not allow the butter to boil or brown.4. Add the garlic
During the last 5–10 minutes of cooking, add the smashed garlic cloves.5. Strain
Remove from heat. Strain the butter through a fine mesh strainer, or line the strainer with cheesecloth for a smoother finish. Discard the bones, herbs, and garlic.6. Season
While still warm, stir in ½ teaspoon kosher salt and the white pepper, if using. Taste and add additional salt as needed, up to ¾ teaspoon total.7. Store
Option 1: Pour into ice cube trays or silicone molds and freeze until solid. Transfer to a freezer-safe container.Option 2: Pour into a jar and refrigerate until set.
How to Use
- Melt over steak just before servingBaste steak in a hot skillet during the final minutes of cookingSpoon over steak bites right out of the panFinish burgers just before servingToss with crispy roasted potatoes