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View Gallery Photo: Christopher Hirsheimer

A compound, or flavored, butter is one of the best and easiest ways to finish a steak.

4 tbsp. softened butter
1 1⁄2 tsp. finely chopped fresh tarragon
1 1⁄2 tsp. finely chopped fresh chives
3⁄4 tsp. finely chopped fresh chervil
3⁄4 tsp. finely chopped fresh parsley
Salt and freshly ground black pepper

1. Place butter in a medium bowl. Cream with a fork and add tarragon, chives, chervil, and parsley. Mix thoroughly and season to taste with salt and pepper.

2. Mound butter on a piece of plastic wrap, roll to form a cylinder, twist ends of wrap, and refrigerate until firm, at least 1 hour. Slice in rounds to serve.

This article was first published in Saveur in Issue #17