Outback Seasoned Butter Recipe: Garlic-Herb Spread for Bread and Steaks

This restaurant-quality seasoned butter transforms any meal with its bold garlic-herb flavor. I developed this recipe to replicate that signature Outback taste you love at home.

With just 5 ingredients and 5 minutes of prep, you’ll have a versatile spread perfect for bread, steaks, or vegetables. The blend of garlic, herbs, and spices creates a compound butter that’s both aromatic and rich.

Store in the refrigerator for up to 2 weeks or freeze for longer shelf life. This compound butter stays soft enough to spread right from the fridge.

Use it to elevate grilled meats, warm bread, or roasted corn. The possibilities are endless with this flavorful creation.

Ingredients for Outback Seasoned Butter

Eight simple ingredients transform into that signature Outback flavor you crave at home.

The butter base matters most here. Land O’Lakes or Kerrygold unsalted give you the cleanest flavor to let the spices shine. I always grab mine from Costco when I’m stocking up—better price per pound. Make sure it’s properly softened (not melted) so it mixes evenly. The garlic powder should be fresh; if yours smells dull, it’s time to replace it.

No dried parsley? Fresh flat-leaf parsley at one-third the amount works, but you’ll need to pat it dry first. Short on oregano? Dried marjoram is a close cousin with a milder taste. Want more depth? Add half a teaspoon of dried basil. The paprika is mostly for color here, so smoked or sweet both work perfectly fine.

This keeps beautifully in the fridge for 2 weeks (just like the intro promised) or freeze for 6 months. Roll it in parchment paper before freezing for easy slicing. Always let it soften a bit before spreading—no one likes tearing warm bread with cold butter.

Step-by-Step Instructions for Garlic-Herb Seasoned Butter

Here’s the method I use to create this versatile compound butter with perfect flavor balance.

Step 1: Soften the Unsalted Butter Properly

Take the 1 cup Unsalted Butter out of the refrigerator and let it sit at room temperature for 1-2 hours until it reaches the ideal consistency. You want it soft enough to dent easily with a finger but still cool to the touch—about 65-68°F.

If you’re in a hurry, cut the butter into small cubes to speed up the process, but avoid microwaving as it can create hot spots and separate the fat. Properly softened butter incorporates air better, resulting in a lighter, more spreadable final product.

Step 2: Combine All Dry Seasonings

In a small bowl, measure out the 2 tsp Garlic Powder, 1 tbsp Dried Parsley Flakes, 1 tsp Onion Powder, 0.5 tsp Sea Salt, 0.25 tsp Ground Black Pepper, 1 tsp Dried Oregano, and 0.5 tsp Paprika.

Whisk these together thoroughly to break up any clumps and ensure even distribution. This step guarantees that every bite of your finished butter will have consistent flavor. The paprika adds a subtle earthiness while the oregano brings that characteristic Mediterranean note.

Step 3: Incorporate Seasonings into Butter

Add the seasoning mixture to the softened 1 cup Unsalted Butter in a mixing bowl. Using a silicone spatula or wooden spoon, fold the seasonings into the butter with a gentle but thorough motion.

Work from the bottom up, scraping the sides of the bowl to ensure all the seasonings are fully incorporated. The mixture should take on a uniform speckled appearance with the herbs and spices evenly distributed. Avoid overworking the butter, as this can cause it to separate.

Step 4: Shape and Chill for Best Texture

Transfer the seasoned butter onto a piece of parchment paper or plastic wrap. Shape it into a log about 1.5 inches in diameter by rolling it gently in the wrap. Twist the ends to tighten the log, creating a uniform cylinder.

Refrigerate for at least 2 hours until firm. This chilling step allows the flavors to meld together while making the butter easier to slice. For best results, let it chill overnight—the flavors deepen significantly with time.

When ready to use, simply slice off a pat and spread on warm bread or melt over hot steaks. The butter should hold its shape until it hits the warm surface, then melt beautifully into every crevice.

Perfect Pairings for This Dish

Bread Pairings

Warm, crusty sourdough bread from a local bakery is my top choice. Toast slices and spread this butter while still hot for maximum flavor infusion. I also love it on garlic bread—just add an extra pat before the second broil. 🔥

Steak Enhancements

Top a hot ribeye or sirloin with a 1-inch thick slice of this butter right off the grill. The heat will melt it perfectly into the meat’s grooves. For extra decadence, add a pat to filet mignon during the final minute of cooking.

Vegetable Sides

Melt a pat over hot grilled corn on the cob or roasted asparagus. The garlic-herb notes elevate simple veggies to restaurant-worthy sides. Toss steamed green beans with a dollop for an easy, flavorful upgrade.

Potato Partners

A baked potato or mashed potatoes becomes extraordinary with this butter stirred in. For crispy roasted potatoes, dot with small pieces before baking. The paprika adds a subtle smokiness that pairs beautifully with spuds.

Seafood Matches

This butter works wonders with grilled shrimp or scallops. Place a small pat on each piece as it comes off the grill. For lobster tails, brush with melted seasoned butter before broiling. 💡

Frequently Asked Questions