While many less traditional cuts have made their way into the beef spotlight, the classic steak entrees remain a favourite. These dishes can offer guests something both completely classic and unique when prepared with enhancements like seasonal rubs and rich compound butters.
We’ve compiled some of our favourite rub and compound butter recipes below for inspiration. These can be used to enhance classic steak entrées with seasonal flexibility, or can be sold separately as pantry offerings and gift sets for your guests to take home.
Coffee Steak Seasoning
A unique rub that will bring out intricate flavours – spiciness, sweetness and a hint of bitterness from everyone’s favourite morning brew.
- 1/3 cup Dark Roast Coffee, finely ground
- 1/3 cup Chili Powder
- 1/3 cup Smoked Paprika
- 1/2 cup Kosher Salt
- 2/3 cup Dark Brown Sugar
- 5 T Sugar
- 2 T Garlic Powder
- 1 T Cumin, ground
- 1 tsp Cayenne Pepper
Mix everything together and store in an airtight container in a cool place.
Fermented Black Garlic Compound Butter
A twist on traditional garlic butter, this distinct offering captures the sweetness of fermented garlic.
- 3 oz Fermented Black Garlic
- 1½ lbs Unsalted Butter, room temperature
- 2 ea Lemons, juice and zest
- To taste – Kosher Salt, Cracked Black Pepper
Place all of the ingredients into a food processor, and process until well incorporated. Season to taste with salt and pepper. Keep covered in the refrigerator for up to 2 weeks or frozen for up to 3 months.
Smoky Montreal Steak Seasoning
This delightful rub takes a tried-and-true steak seasoning and adds a little smokiness.
- 2 T Toasted Black Peppercorns
- 2 T Toasted Coriander Seeds
- 1 T Toasted Mustard Seeds
- 1 T Toasted Allspice Seeds
- 1 T Dehydrated Garlic
- 1½ T Dill Seed, dried
- 1 T Rosemary Leaves, dried
- 1 T Smoked Paprika
- 1 tsp Red Pepper Flakes
- 3 T Kosher Salt
Toast the first four ingredients separately and cool each one for about 3 minutes. Combine and coarsely grind. In the same grinder, add the garlic, rosemary and dill and pulse a few times. Mix with remaining ingredients and store in an airtight container for up to 3 months.
Italian Salsa Verde Compound Butter
A perfect way to top steaks with distinctive Mediterranean flavours.
- 2 T Capers with juice
- 2 ea Lemon with zest
- 2 bunches Flat Italian Parsley (remove stem)
- 4 cloves Garlic, finely minced
- 2 oz Flat Fillet of Anchovy (in oil)
- Pinch Cracked Pepper
- 6 ea Maille Cornichons
- 1 T Honey
- 1½ lb Unsalted Butter, room temperature
- To taste – Kosher Salt
Process all ingredients except butter until finely chopped. Add butter and process until combined, season with salt if needed. Refrigerate covered for up to 2 weeks or freeze for up to 3 months.
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