This steakhouse-style spread transforms ordinary bread and vegetables into restaurant-quality dishes with minimal effort. The blend of herbs and spices captures that signature Outback flavor.
Mix it in 5 minutes and store for up to 2 weeks. Perfect for topping steaks, spreading on rolls, or elevating grilled veggies with professional results.
Ingredients for Outback Seasoned Butter
A steakhouse classic transformed into your own kitchen with just ten simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Room temperature, softened |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Onion Powder 🧅 | 1 tbsp | Fresh ground preferred |
| Dried Parsley 🌿 | 1 tbsp | Finely flaked variety |
| Paprika 🌶️ | 1 tsp | Sweet or smoked variety |
| Fine Sea Salt 🧂 | ½ tsp | Adjust to taste preference |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Oregano 🍃 | ½ tsp | Mediterranean oregano ideal |
| Dried Thyme 🌿 | ½ tsp | Rubbed between fingers |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed preferred |
The butter quality is non-negotiable for professional results. European-style unsalted butter (like Plugra or Kerrygold) has the higher fat content that mimics restaurant spreads. Most supermarkets carry it near the specialty cheeses. If using salted butter, omit the added sea salt entirely. The dried herbs should be bright and aromatic—if your jar smells like dust, replace it.
No dried parsley? Fresh flat-leaf parsley at triple the amount, finely minced and patted dry works beautifully. Short on paprika? Cayenne at one-quarter the amount adds heat without overpowering. The lemon juice brightens the blend—white vinegar at half the amount can substitute in a pinch. For a more robust flavor, toast the garlic and onion powders in a dry pan for 30 seconds before mixing.
Store in an airtight container in the refrigerator for up to 2 weeks. The flavors meld and intensify over time. For longer storage, freeze in ice cube trays—thaw only what you need. Always bring to room temperature before serving for optimal spreadability.
Why You’ll Love This Recipe
- Five-Minute Mix: I just stir melted butter with the spices—no chopping, no fuss, done before the steak hits the pan.
- That Outback Taste: Garlic powder and paprika give it that warm, savory kick I crave every time I spread it on bread or grill corn.
- Steak Night Hero: Honestly, it turns a simple grilled chicken or baked potato into something restaurant-worthy.
- Keeps for Days: I make a big batch and keep it in the fridge—ready to slap on anything, anytime.
Step-by-Step Instructions for Steakhouse-Style Seasoned Butter
Master this simple technique to create a restaurant-quality compound butter with bold, balanced flavors.
Step 1: Soften and Prepare the Butter Base
Ensure the 1 cup Unsalted Butter is properly softened to room temperature—it should yield slightly when pressed with a finger but not be greasy or melted. This temperature is crucial for even incorporation of the dry seasonings without creating a greasy separation.
Place the softened butter in a medium mixing bowl. The butter’s softness allows the spices to distribute uniformly throughout the mixture, preventing clumping and ensuring every bite carries consistent flavor.
Step 2: Incorporate the Dry Seasoning Blend
Add the 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Dried Parsley, 1 tsp Paprika, 0.5 tsp Fine Sea Salt, 0.5 tsp Ground Black Pepper, 0.5 tsp Dried Oregano, and 0.5 tsp Dried Thyme to the bowl. I recommend rubbing the dried thyme between your fingers as you add it to release its aromatic oils.
Using a silicone spatula, fold the seasonings into the butter with gentle, sweeping motions. Work from the bottom of the bowl upward to ensure all dry ingredients are fully integrated. The mixture should appear uniformly speckled with no visible dry spots.
Step 3: Add the Finishing Touch
Drizzle the 1 tsp Lemon Juice evenly over the butter mixture. The acidity from the fresh lemon juice brightens the rich butter base and enhances the other seasonings without overpowering them.
Fold the lemon juice in thoroughly, again using those same gentle motions to maintain the butter’s creamy texture. The final mixture should have a vibrant color from the paprika and parsley, with a slightly spreadable yet firm consistency.
Step 4: Shape and Chill for Optimal Flavor Development
Transfer the seasoned butter to a sheet of parchment paper or plastic wrap. Shape it into a log approximately 1.5 inches in diameter by rolling it tightly. Twist the ends of the wrap to create a compact cylinder.
Refrigerate the butter log for at least 2 hours or until completely firm. This chilling period allows the flavors to meld together while making the butter easy to slice. The seasoned butter will keep in the refrigerator for up to 2 weeks or in the freezer for 3 months when properly wrapped.
Pro Tips For Making Outback Seasoned Butter
- Soften the Butter: Let the butter sit at room temperature for 30-45 minutes before mixing—it blends way better with the spices than cold butter straight from the fridge.
- Toast the Spices: Lightly toast the garlic powder, onion powder, and paprika in a dry pan for 30 seconds before mixing. I learned this the hard way—raw spices can taste harsh in the butter.
- Skip the Salt: Since you’re using unsalted butter, resist the urge to add salt upfront. The seasoning mix already has enough flavor, and you can always adjust later.
- Double the Batch: Make twice as much as you think you need—this butter disappears fast on bread, steaks, or corn. I used to make small batches and always ran out.
Best Sauces and Condiments for This Dish
Classic Bread Pairings
Spread this creation on warm sourdough rolls or Texas toast for that authentic steakhouse experience. The buttery richness pairs perfectly with the slight tang of sourdough. I love using baguette slices toasted until golden for a crisp contrast. 🥖
Steakhouse Style
Melt a 1-tbsp pat over a hot grilled steak right before serving. The herbs and spices create a beautiful crust while the butter bastes the meat. Works equally well on filet mignon or a ribeye.
Vegetable Enhancer
Drizzle melted seasoned butter over grilled asparagus or roasted corn on the cob. The garlic and onion powders bring out the natural sweetness. I use about 1 tbsp per ear of corn for perfect coverage.
Pasta Perfect
Toss 1-2 tbsp with hot angel hair pasta for an instant flavor boost. Works beautifully with simple garlic breadcrumbs on top. The lemon juice in the butter adds a bright note to the dish.
Seafood Companion
Top grilled shrimp or scallops with a small dollop just before serving. The herbs complement seafood beautifully without overpowering. I find ½ tsp per piece is the perfect amount.
Frequently Asked Questions
Can I use salted butter instead?
Yes, but omit the added sea salt completely. Salted butter already contains enough sodium to season the blend properly.
How long can I store this in the fridge?
Properly wrapped in an airtight container, it keeps for up to 2 weeks. For longer storage, freeze for up to 3 months.
Can I make this with fresh herbs?
Use 3 times the amount of fresh herbs (finely chopped). Pat them dry first to prevent excess moisture.
What if my butter separates when mixing?
This happens if the butter is too warm. Chill the mixture for 15 minutes, then remix until smooth.
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