Make juicy steak with roasted cherry and walnut compound butter for an easy gourmet dinner

Sep 10, 2014 at 5:00 p.m. ET

Is there anything more decadent and more irresistible than a thick, juicy steak? If you're asking me, then the answer is no. Especially when said steak is cooked perfectly (medium rare) and topped with a sweet and nutty, melting compound butter. If I had to pick one last meal, this would be it.

On the first "official" date I had with my husband, I ordered an 8-ounce filet, and he ordered a salad. The waiter, of course, delivered the dishes the other way around, and he was quite embarrassed when I corrected him, saying the steak was mine. What can I say? I'm a girl who loves her meat. I love my meat even more when it's topped with a rich butter made from tart, seasonal cherries.

Roasted cherry and walnut compound butter with steak

Serves 2


For the cherries
  • 1 cup cherries, pitted
  • 3 tablespoons white sugar
  • 1/2 tablespoon cornstarch

For the butter

  • 2 sticks unsalted butter, softened
  • 1/4 cup chopped walnuts
  • Roasted mashed cherries (see above)
For the steak
  • 2 (6 ounce) steaks
  • Salt and pepper
  • Oil for brushing
  • Fresh greens, for garnish


  1. To make the cherries, preheat the oven to 400 degrees F. Place the cherries, sugar and cornstarch into a baking dish. Toss to coat the fruit.
  2. Roast the cherries for 15 minutes, stir them up, and then roast for another 15 minutes. Remove from the oven, and smash the cherries with the back of a spoon until squished. Chop into pieces.
  3. Mix the mashed cherries with the butter and walnuts. Unroll a large piece of parchment paper, and place the butter on one side. Carefully roll the paper over the butter, and then tightly roll it up into a jelly roll. Chill for at least 2 to 3 hours or until solid.
  4. Brush the grates of a grill or grill pan with oil. Heat over high heat. Liberally salt and pepper the steaks.
  5. Place the steaks onto the grill, and cook each side for about 3 to 4 minutes (for medium rare). Remove the compound butter from the fridge, and slice it.
  6. Serve the steaks with a slice of the compound butter, and top with fresh greens.

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